Lidia Bastianich

Expert recipes by Lidia Bastianich, from creamy spinach and ricotta pappardelle to sautéed chicken with olives, capers and roasted lemons.
One dish served fresh every day.
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Spinach and Ricotta Pappardelle

Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce. An easier way is to deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks).

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