Pasta alle Cenere literally means “pasta with ashes”. This name does not refer to the flavor, but to the appearance of the dish. It is pasta with a sauce of gorgonzola (Italian blue cheese), black olives, and cream. Freshly ground … Continue reading Ravioli alle Cenere
Italy has an almost endless supply of authentic regional recipes. I love making ravioli and there are already many recipes on this blog, both traditional and of my own invention. After the recent joy of making Tordelli alla Lucchese (from … Continue reading Casoncelli della Bergamasca (typical ravioli from Bergamo)
Italian cuisine is very regional. Italy has 20 regions that are further subdivided into 107 provinces. The provinces are usually named after the main city or town. Each province is proud of its culinary tradition and has its own piatti … Continue reading Tordelli al Ragù (Ravioli from Lucca)
Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)
For these ravioli I wanted the delicate flavor of the (farmed) rabbit to shine. To accomplish that, I did not use any other prominent ingredients, and squeezed all of the flavor out of the rabbit by making a stock from … Continue reading Rabbit Ravioli (Ravioli di Coniglio)
Celeriac and smoked eel work very well together, and I’ve posted recipes using them before. This time, I added hazelnuts to the mix and created a restaurant style appetizer. The celeriac is prepared in three ways: as a very smooth … Continue reading Celeriac Three Ways with Smoked Eel Ravioli
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
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
Stuffed pasta such as ravioli can probably be classified as my signature dish. I love to prepare them and I love to eat them. Twice a year I organize a wine & food extravaganza for my friends — two evenings with a multi-course dinner with two different paired wines with each course to compare them and find out which one is the best match. After the Burgundy theme earlier this year, it is now time for the Italian region of Piemonte. Piemonte is the home of great wines such as Barolo and the home of great Italian food. After the Barolo Chinato (which I will serve with the dessert) I wrote about yesterday, today’s post is about the one of the primi piatti (pasta dishes) I will serve during my serata piemontese: Agnolotti.
Some friends wanted to learn how to make home-made ravioli, so last Sunday I came over for a ravioli workshop! It was a lot of fun and very rewarding to see that by the end of the evening everyone was … Continue reading Ravioli workshop
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