As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag. The bright acidity and bubbles of a Franciacorta like Ronco Calino Brut amplify the nutty brown butter notes in the pasta.Slideshow: How to Make Raviolo
How to Make Raviolo
At Chicago's Monteverde, there's never a question about how fresh the pasta is: At the pastificio right in the dining room, chef Sarah Grueneberg and her "pasta ladies" roll and cut dough and pipe out filling for the daily specials. One dish that we can't get enough of is uovo in raviolo, a giant pasta round stuffed with fresh ricotta, feta and a runny egg yolk. Instead of the traditional brown butter, Grueneberg opts for a light tomato sauce with a pinch of chile flakes. She was inspired by one of her favorite Italian dishes, uova in purgatorio (eggs in purgatory). From there, she says, she "just connected the dots." Here's how to #putanegginit at home.—Tina Ujlaki
Uovo in Raviolo with Hand-Grated-Tomato Sauce
You can buy many kinds of stuffed and filled fresh pasta, but you won’t find these oversize ricotta-and-egg-filled ravioli, from chef Sarah Grueneberg of Chicago’s Monteverde, in a shop. That’s why they’re the ultimate filled pasta to make at home. Slideshow: More Pasta Recipes
Crispy ricotta and mint wonton ravioli, a vegetable-and-ravioli lasagna and ravioli nudi in tomato sauce top our list of delicious pasta recipes, all highlighting variations of ravioli.
Cookbook author Domenica Marchetti makes her stellar ravioli with three great fillings. "Ravioli should be tender, but not wimpy," she says. Marchetti is known for easy-to-follow, reliably delicious Italian recipes, like those in her cookbook Big Night In.