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 ...

Internet-famous French Ravioles du Dauphiné, French ravioli with a filling of Comté, tangy crème fraîche, and herbs, are ...

We’re bringing you our favorite recipes to celebrate Italian Food Day. We have everything from Tuscan pasta to homemade ...

Remove from the heat and set aside on a separate plate. To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is ...

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 ...

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 ...

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

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.

During his availability Monday as part of the Arnold Palmer Invitational media day, the two-time major champion shared he was making homemade ravioli with his family when the cooking adventure ...