The first mention of ravioli seems to have been at the fourteenth-century household of Francesco di Marco Datini, merchant of Prato, who describes pasta pockets stuffed with meat and (during Lent) with herbs and cheese. One of the first ravioli shops in America, Bruno Ravioli, was started by Bruno Cavalli in 1905 in Hackensack, New Jersey. Ravioli is less popular on Italian American menus today, but in the 1950s, ’60s, and ’70s it was all the rage. For Italians, ravioli is a Sunday meal, more common in the north of Italy, where fresh pasta is made, than in the south, where dry pasta is used more. Everybody loves the sense of accomplishment of making ravioli, stuffing the little pasta pockets with savory and delicious fillings. I think one of the major ingredients in filling ravioli is love. When the family gathers at the table and a steaming platter of ravioli arrives, there are always sounds of exaltation. This is an easy recipe, made with readily available sausage and ricotta, a delicious combination. Simple marinara or butter sauce will be the perfect dressing.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.