Pasta

A comprehensive guide to pasta recipes, including a summery fettuccine alfredo and a baked four-cheese spaghetti.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 4 of 29
  • < back
recipes

Pecorino Ravioli with Walnuts and Marjoram

In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&W's Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram.

More ∨
advertisement
You might also like