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 … Continue reading Beetroot Ravioli with Gorgonzola Sauce
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 … Continue reading Smoked Eggplant Ravioli in Broth
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 … Continue reading Blecs with Nettles, Lamb and Crunchy Vegetable Ragù
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 … Continue reading Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)
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 … Continue reading Ravioli al Prosciutto
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 … Continue reading Ravioli Primavera
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 … Continue reading Smoked Eel and Celeriac Ravioli (Ravioli di Anguilla Affumicata e Sedano Rapa)
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 … Continue reading Artichoke Ravioli (Ravioli con Carciofi)
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 … Continue reading Tortellini di Valeggio
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 … Continue reading Sausage and Potato Ravioli (Ravioli di Salsiccia e Patate)
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 … Continue reading Duck Orange Ravioli (Ravioli d’Anatra e Arancia)
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 … Continue reading Top 10 Secrets to Make the Best Homemade Ravioli From Scratch
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 … Continue reading Gnocchi all’Acqua con Pancetta
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 … Continue reading Green Ravioli with Ham
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 … Continue reading Thai-Italian Fusion: Shrimp Ravioli with Coconut and Green Curry
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 … Continue reading Shrimp Ravioli (Ravioli ai Gamberoni)
Bologna is famous for being the food capital of Italy. The best-known pasta dishes from Bologna are tagliatelle (not spaghetti!) alla bolognese and lasagne alla bolognese, both made with fresh egg pasta and the famous ragù alla bolognese. Being the … Continue reading Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)
In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with … Continue reading Cheese Ravioli
Giallo Zafferano is one of the most popular Italian cooking websites, with anchorwoman Sonia Peronaci now on Italian TV daily with a recipe. Recently she presented Cicatielli con cozze e fagioli. The combination of mussels and beans was a new … Continue reading Fresh Pasta Dumplings with Mussels and Beans (Cicatielli con Cozze e Fagioli)
When I made my first batch of ravioli with a cauliflower stuffing some weeks ago, I contemplated whether I would make it with red wine or with white wine and ended up making a delicious red wine version with great depth … Continue reading Cauliflower and Lemon Ravioli
I had picked up a cauliflower because it was on sale, without knowing what I was going to do with it. Then when it was time to cook I wanted to try something new, and as ravioli is one of … Continue reading Cauliflower Ravioli (Ravioli al Cavolfiore)
This pasta dish is inspired by Sapori Pugliesi, a humble trattoria in downtown Amsterdam. This place is in walking distance from where I work, and perfect for a quick, delicious and cheap meal after work if I’m going to stay … Continue reading Fresh Tagliatelle with Slow-Cooked Beef Ragù
You could probably consider ravioli to be my signature dish. I love serving those delicate parcels that burst with flavor. When Auldo and Teun came over for lobster bisque, I used one of the leftover lobster tails (and a bit … Continue reading Lobster Ravioli (Ravioli all’Astice)
In Italy, ravioli with a seafood stuffing are usually made with potato rather than ricotta and/or egg to bind the stuffing. In this case I selected seabream (orata) to stuff the homemade fresh ravioli, and I served them with a … Continue reading Fish Ravioli with Seafood (Ravioli di Pesce ai Frutti di Mare)
Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already … Continue reading Pisarei e Fasö (Breadcrumb Gnocchi with Beans)
Kees and I like to enjoy Spring Break in Miami Beach to enjoy some long awaited sun after the cold rainy winter with little daylight in the Netherlands. As Miami Beach is relatively close to DFW, we thought it would … Continue reading StefanGourmet & REMCooks Fusion: Ancho Chile Ravioli with Smoked Bacon and Sage
I’ve been to most of the regions of Italy, but not yet to the island of Sardinia (Sardegna in Italian). Owen, one of the long time readers of this blog, requested a recipe for malloreddus, the typical pasta shape of Sardinia. At first I thought I had never heard of them, but then I realized that they are also known as “gnocchetti sardi”, and that DeCecco produces a dry version of them. I did some research and talked online to someone from Sardinia and found out that malloreddus are made from semolina flour and water, and that on Sundays saffron is added to the water (as saffron is too expensive to use on a daily basis). Continue reading “Malloreddus Pasta with Fennel and Sausage”
Obtaining fresh seafood on a holiday is always problematic, but I wanted to serve seafood for at least one of the courses of the Christmas menu anyway. I’ve done lobster in the past, which you can keep alive in your refrigerator. Then I thought of eel. In Italy eel is prepared for New Year’s eve to ward off evil, so it is traditional for the holiday season. When I saw live eel at the fishmonger’s, my problem was solved. Continue reading “Celeriac Ravioli with Eel Tomato Sauce”
On this blog I like to share all my foody adventures with you. More and more often they are inspired by other bloggers, and as you may have noticed if you have been following my blog for a while, I do not mind at all to blog about the results of trying other blogger’s ideas and giving them credit.
Today’s post is about a simple but very tasty Italian dish (aren’t they all): pasta with peas and ham. I’ve already done a post about pasta with (boiled) ham, peas, and cream, which was inspired by CampariGirl. Today’s version is different in a couple of ways: it uses cured ham (prosciutto crudo) instead of boiled ham (prosciutto cotto), it uses fresh pasta, and it doesn’t use cream. It has also been inspired by another of my favorite bloggers: Josephine of My Home Food That’s Amore. She is a wonderful person who shares her love for simple but tasty Italian food on her blog. Thanks, Jo, for introducing me to quadrucci, a type of fresh pasta that I had not seen before. I love them! Continue reading “Fresh Pasta Squares with Peas and Prosciutto (Quadrucci con Piselli e Crudo)”
In Piemonte ravioli are called agnolotti and should contain meat, whereas in Liguria ravioli are called pansoti (or pansotti) and do not contain meat. Instead they are stuffed with a mixture of cheese and greens. The traditional mixture of greens is called “preboggion”, which refers to greens found growing in the wild on the Ligurian coast. Pansoti are often served with a walnut sauce, the same as I used for gnocchi a few weeks ago. The traditional cheese is called prescinsêua and is a fresh cheese that is a cross between ricotta and yogurt. The word pansoti is derived from the Ligurian word “pansa” (pancia in Italian), which means belly or paunch. Pansoti can have different shapes, but they should be ‘paunchy’. Continue reading “Pansoti con Salsa di Noci”
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