You can choose your own adventure with this Meat Ravioli Filling, opting for ground pork, veal, turkey, or chicken to be the star — or even a combination of all four, if you're into it. The meat is first cooked with garlic and onion as well as dry white wine, which adds some acidity, before it is pulsed to a fine chop with a food processor. Once cooled, the remaining ingredients go in: nutty Parmigiano-Reggiano cheese, a bit of buttery mortadella and salty prosciutto, and a pinch of nutmeg, which lends some warmth. This filling is one of three options that can be used to make these Easy Ravioli. To save time day-of, make the filling the day before you make the pasta dough and assemble the ravioli, and refrigerate it overnight.
While writing her book, The Glorious Vegetables of Italy, Domenica Marchetti unearthed this classic Sicilian recipe. To make the dish more savory, she adds dried porcini mushrooms to the eggplant, and the porcini soaking liquid to the tomato sauce. Slideshow: Vegetarian Main Dishes