In Italy many recipes have a “rosso” version (with tomatoes) and a “bianco” version (without tomatoes). For instance, a “pizza bianca” means a pizza without tomatoes. This also goes for pasta sauces, amatriciana is usually rossa, but amatriciana bianca also exists (which is also called alla gricia). A famous recipe from Tuscany and Umbria is papparadelle … Continue reading
This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading
Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading
When you have guests over for dinner, you want to please and possibly even impress them (in Italy this is called fare la bella figura). Over the years you have developed some dishes that you can always rely on in such an occasion, which in Italy is called your cavallo di battaglia, your ‘war horse’. My … Continue reading
Scallop and parsnip ravioli is a dish that I came up with five years ago and I already blogged about back then, but my photos were pretty terrible back then, I had hardly any followers, and besides I have made some improvements to the recipe. And so, just in time for Christmas, I am presenting it … Continue reading
This recipe is pretty crazy. It’s something I thought of and wanted to try: deep fried ravioli made with cornflour (masa) that I wanted to taste like hard taco shells, filled with chili con carne and smoked mozzarella. Although I didn’t manage to make the deep fried ravioli as crispy as hard taco shells, it … Continue reading
Fresh porcini mushrooms are hard to find, in part because they are so perishable. Luckily dried porcini mushrooms can be kept for a long time and they pack a lot of flavor. The secret to making the most delicious dried porcini ravioli you have ever tasted, is to use the soaking water in the filling. … Continue reading
There is already a recipe for smoked salmon ravioli on this blog, but that one is for hot smoked salmon. Today’s post is about cold smoked salmon. The filling is as easy as it comes: simply blend smoked salmon with ricotta. As often with Italian food, easy is also delicious. In this case the deliciousness … Continue reading
Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus are in season and I realized I had not posted a recipe for white asparagus … Continue reading
Mushroom lasagna is a classic I’ve been making for years, but I noticed I had never published it on the blog yet. It is a great dish to indulge, rich yet elegant. Its components are fresh homemade spinach pasta, funghi trifolati (mushrooms sautéed in olive oil with garlic and parsley), white sauce, and plenty of … Continue reading
This dish is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner. Once you get the hang of making ravioli from scratch, … Continue reading
This dish is a play on the classic pappardelle al ragù di cinghiale. Since I had made a big batch of the sous-vide version of wild boar ragù, I thought it would be fun to stuff ravioli with the solid part of the ragù, mixed with pecorino cheese. I served the ravioli with a simple sauce … Continue reading
This dish was inspired by a pasta we had during our latest trip to Italy at Locanda delle Grazie: fresh pasta with duck ragù. The pasta is dressed with the duck cooking juices and tender morsels of duck meat. It is a very simple dish with only a few ingredients, but a lot of flavor. … Continue reading
There are two posts about fresh pasta with mushrooms on this blog already: pappardelle with fresh porcini and pappardelle with dried porcini and fresh mushrooms. There are two reasons for yet another post. The first one is that during our latest trip to Italy I noticed that pasta with mushrooms was often prepared with even … Continue reading
This dish has been inspired by a dish we had at Le Calandre in Italy. The concept is very easy: beetroot juice is turned into jelly using agar, ravioli are filled with the beetroot jelly, and when the ravioli are cooked the beetroot turns liquid again. So when you bite into the ravioli, beetroot juice … Continue reading
This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to become a filling for ravioli. The ravioli are then served in the eggplant broth. The smoking adds a nice … Continue reading
Blecs is a pasta shape from Friuli. Blecs are triangular, square or lozenge shaped fresh pasta, similar to quadrucci or maltagliati. I tasted them for the first time at Trattoria Ai Cacciatori in Friuli, where the blecs were made with nettles and served with a ragù of lamb and crunchy vegetables. This was a delicious dish, and … Continue reading
When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and the fresh tagliolini only need about a minute to cook. This turned out very nice, … Continue reading
Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe in a while, here is a new variety: ravioli stuffed with prosciutto and ricotta. As … Continue reading
To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato sauce they are delicious and I will definitely prepare them again. They have such a … Continue reading
Smoked eel and celeriac go very well together, and I’ve already posted about risotto and pasta with this combination. Even more refined are these ravioli stuffed with a creamy filling of celeriac and smoked eel, and served with a creamy pink sauce. These pasta pillows are heavenly and I definitely plan on delighting more of … Continue reading
There are three things I don’t like about artichokes: (1) it is a lot of work to clean them, (2) they don’t go well with wine, and (3) you can only eat a small part of them and have to throw away the rest. Simona solved the third issue by using the discarded parts to make artichoke … Continue reading
Each region of Italy has its own pasta shapes and pasta recipes. Valeggio sul Mincio, a town near Lago di Garda and the city of Verona, is famous for its Tortellini di Valeggio, tortellini made of pasta as thin as a veil with a filling of beef, chicken, and pork. To make them extra delicate, … Continue reading
Since I had some lovely homemade sausage, I thought it was time to try another Italian classic: ravioli filled with sausage and potato. Another version of sausage ravioli is with ricotta and spinach, the Bartolini version. As I wanted the flavor of the sausage to shine, I opted for the potato. I prepared these ravioli … Continue reading
For yesterday’s post with tips for making homemade ravioli I needed some photos, and prepared a filling with duck and orange. First I braised duck legs in orange juice with the ‘holy trinity’ of onion, carrot, and celery as well as thyme, sage, and rosemary. Then I used the meat of the duck legs for … Continue reading
Homemade ravioli are my signature dish. These delicate pasta pillows stuffed with goodness are a great way to impress your guests, and would be perfect for a Christmas dinner. You can make them in advance and when it is time to serve them, they only take a couple of minutes to cook. The best part … Continue reading
Happy Thanksgiving! When I was googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded really good, so I decided to put it on my coming soon list of recipes … Continue reading
Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for various stuffings. I inquired whether it was also used for ravioli, and Simona replied that … Continue reading
I had some left over homemade Thai green curry paste and after the success of shrimp ravioli I decided to do some Thai-Italian fusion and make shrimp ravioli with coconut and green curry. The result was phenomenal and something I’ll definitely make again. The combination of flavors works remarkably well. The filling is very similar to … Continue reading
Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as possible, to make sure the parcels are closed tightly without any trapped air, to give … Continue reading
