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Pasta

Slide 4 of 31

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.

slideshow How to Make Perfect Ravioli

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