Recipes
Together, the nutty brown butter and toasted hazelnuts give this sauce a coziness well-matched with the sweet pumpkin-filled ravioli. The fried sage is the ultimate finishing touch. For extra cheesiness, add 1 cup of Parmigiano-Reggiano to the brown butter sauce along with the cooked ravioli.Â
Our hearty Bolognese sauce starts with a soffritto, an aromatic combination of onion, carrot and celery. Instead of the traditional method of cooking the sauce for hours, weâre making a satisfyingly simple, flavor-packed version enriched with a bit of cream that you can quickly cook up even on a weeknight.
Butternut squash plus bacon equals bliss for this pasta dish. Youâll want to make a double batch of the cacio e pepe compound butterâthe secret ingredient to this easy pasta sauce. You can make the butter ahead of time and store it in the fridge for up to two weeks.
To make this versatile sauce, we start with an easy compound butter with just three ingredientsâpecorino cheese, salt and, of course, butter. For extra flavor, you can stir in some finely chopped fresh or roasted garlic, shallot, lemon zest, crushed red pepper flakes or fresh herbs like basil, parsley or chives.Â
The lemon peel and juice brighten this otherwise earthy sauce. We like to swap in other greens for the spinach like arugula, escarole or Swiss chard. You can make the pasta sauce up to three days ahead and store in the fridge until ready to use. Â
ï»żDonât be surprised if, for a second, you think youâre dining at a fancy restaurant when you take one bite of this dish. We love to serve our lobster ravioli with this luxuriously rich saffron cream sauce. The saffron not only adds a golden color to the sauce, but a subtle earthy sweetness.
The pairing of vine-ripened red tomatoes and heavy cream gives this sauce its distinct blush color. In our kitchen, we stir together tomatoes, Parmigiano Reggiano cheese, vodka, onions, garlic, fresh basil, salt and pepper. To serve, we like to make shards of Parmigiano Reggiano using a vegetable peeler.Â
For this recipe, we use our signature marinara sauce that we prepare with hand-picked imported San Marzano Italian plum tomatoes, olive oil, garlic, salt, pepper, parsley and oregano. If you want to add some vegetables to the dish, go ahead and stir in some peas or broccoli florets.
This iconic pasta sauce, often used as the base for other Neapolitan pasta dishes, like spaghetti alle vongole, makes the most of basic ingredients where the star is clearly a robust, high-quality extra-virgin olive oil. In place of the clams, we use crab meat for a reminiscent taste of the seaside.
ï»żIf youâre Italianâor a lover of Italian foodâyou probably grow your own basilâthe absolute best choice for this raw, fragrant pasta sauce from Genoa. Short of that, if you have an extra 15 seconds, the secret to keeping the sauce bright is blanching the basil.
Typical of Neapolitan cooking, classic puttanesca sauce can be made entirely with pantry ingredients and prepared in the time it takes to cook the ravioli. For this recipe, weâve swapped in cherry tomatoes for the usual canned, which not only add texture, but a burst of freshness to the sauce.
