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
September 2016