There's no quicker way to have a satisfying and nutritious meal ready in minutes, especially for those days when you don't feel like cooking. What's more, ravioli can be cooked in different ways ...

The secret to keeping your ravioli in tact during cooking is to push all the air out of the ravioli when sealing it. Cook it in plenty of rapidly boiling, well-salted water. Dress with olive oil ...

Pasta filled with a delicious mixture of pumpkin, potatoes, cheese and seasoning. Cooked in a zingy tomato sauce. Use a ravioli cutter or any other round cutter to make the outer shell. 8. Brush a ...

Zucchini Ravioli is a delicious vegan twist on a classic dish, making it a perfect addition to your Ramadan menu. Packed with ...

BY SANTI GABINO JR. AND KORI LUSIGNAN Every now and then, I’ll invite a guest writer to join this column, celebrating the ...

In terms of the pasta, this recipe only works with store-bought ravioli as freshly made ravioli would be too soft. Where ready-made ravioli simply cooked and dressed in sauce can often be tough ...

Though traditionally made with a long dried noodle like spaghetti, this version calls on fresh or frozen cheese ravioli for a playful, quicker-cooking twist. To meld the flavors and ensure each ...

Sample authentic cucina casalinga and learn to cook heritage recipes with Cesarine, a Slow Food Community consisting of 1500 home chefs located throughout the country.

While the soup was simmering, I prepped the ingredients I needed for serving. I also began to cook the ravioli. I cooked my ravioli in a pot of boiling water with two tablespoons of salt for about ...

Cut out 36 ravioli with a 2-inch ring cutter. Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 ...

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...