Italian

Ravioli are a slam dunk with most people, and making them in the half-moon, or mezzaluna, shape makes a classic preparation a little more elegant. Between the oregano, the fontina cheese, and the meaty eggplant, the filling is quite hearty so I dress these simply with a little extra-virgin olive oil and fresh herbs.

Many Sicilian dishes feature swordfish, since it is very plentiful in the waters surrounding the island. Eggplant is also found in many dishes from this area, but I prefer the texture and taste of Japanese eggplants over the larger ones because their seeds are so tiny; there is also no need to salt the cubed eggplant because they aren’t as bitter as the fully mature ones can be.

For this dish, be sure to use the vacuum-packed type of gnocchi, not those that come hard and dry in a box, as they are full of preservatives. You can also buy fresh gnocchi at many specialty food shops, or even make your own (see page 109), though that’s not really necessary for this dish. It’s a little spin on the basic gnocchi dish that’s also a really colorful meal-in-one, packed with spinach and cheese.

What began as a simple side dish with a citrusy dressing became a light but appealing entrée with the addition of quickly sautéed shrimp. This can be served warm, but it’s also nice at room temperature, making it a good option for picnics or buffet spreads.

Simple, simple, simple, but so good—this is truly one of the fastest dishes you can make, and one of the best.

I’ve made this with lots of different pasta shapes—little stars, tiny elbows, ditalini, tiny wagon wheels—so use whichever you like or have on hand. In a pinch, you can even break a handful of spaghetti into small pieces if you don’t have any short-cut pasta on the shelf. It’s a perfect portable dish, a nice choice if you want to make something to take to a party or a new neighbor.

Although this dish takes almost three hours to make, I promise you it’s so worth it. The short ribs become incredibly tender and moist, they fall off the bone. It’s the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you that it’s the element everyone will be talking about when they taste this.

Gnudi translates literally as “nude,” a reference to the fact that these little dumplings are basically “naked” raviolis—the fillings without their pasta wrappers. Served in a savory broth, this is a comforting winter meal.

I happen to love gnocchi; they’re like little pillows in your mouth, and very, very comforting. Although you can get them at any grocery store these days, when I have some time, I still enjoy making them at home.

Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.

This is a variation on the ricotta and spinach ravioli recipe from my first book, Everyday Italian. The original is one of my very favorite dishes, but my husband, Todd, never feels completely satisfied with a meatless meal so I came up with this version for him. The prosciutto adds body and a kick of flavor to the ravioli, making it a more substantial, manly dish.

Using cinnamon to flavor a beef dish may sound strange to anyone who is not familiar with the cuisine of southern Italy, where the Moorish influence is apparent in the seasonings of many dishes. I promise, though, the spice is a fantastic addition. The cinnamon gives the sauce a little sweetness and a little heat all in one without being spicy, per se. Try it.

The assertive flavor of Gorgonzola cheese gives the sauce for this dish a nice, sharp bite. This combination of flavors is very typical of northern Italian food, and it makes for a particularly earthy, satisfying dish. You can have fun with this recipe, varying the kinds of mushrooms you use; try to incorporate a few varieties. The frozen peas add a welcome pop of color.

I really prefer the texture of fresh pappardelle with the savory lamb stew; it just seems to absorb the flavors better. If you can’t find fresh pappardelle, though, the dried kind is perfectly acceptable, and it’s good to have on hand to toss with any leftover braised meats and their braising liquid for a quick, warming meal.

This is a typically Italian way of preparing chicken, but Italians rarely combine chicken with pasta; by serving chicken over wide ribbons of fettuccine I’ve created a hybrid Italian-American one-dish meal.

Stroll through any Italian-American street fair and you’ll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they’re even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

Although it’s not a true-blue, all-American macaroni and cheese because it’s made with wide egg noodles rather than the more traditional elbow macaroni or small shell pasta, this is probably the version I make most often. It’s a dish I fell in love with when I first had it years ago at Harry’s Bar in Venice. Later I re-created it at home as the ultimate comfort food and also to bring back memories of Venice.

Here’s a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative entrée for non-meat eaters because it’s an elegant dish with lots of colors and textures. It’s also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you’re making the rest of the dinner. But don’t think this is strictly for vegetarians; it’s a real crowd-pleaser all around.

I rely on this dish whenever I’m hosting a ladies’ lunch or wedding shower, or when I just want something tasty and healthy in the refrigerator to snack on. The trick here is using a purchased, roasted whole chicken. It’s important to use a whole chicken because it stays moister and more tender than precooked breasts.

When we’re hosting game night and have lots of my husband’s friends coming over, I make this salad. It’s hearty and colorful, and because it holds very well at room temperature, I can make it ahead of time so I can take part in game night, too!