Pastosa Ravioli
A Brooklyn Tradition Since 1966
Butternut squash plus bacon equals bliss for this pasta dish. You’ll want to make a double batch of the cacio e pepe compound butter—the secret ingredient to this easy pasta sauce. You can make the ...
Together, the nutty brown butter and toasted hazelnuts give this sauce a coziness well-matched with the sweet pumpkin-filled ravioli. The fried sage is the ultimate finishing touch. For extra ...
To make this versatile sauce, we start with an easy compound butter with just three ingredients—pecorino cheese, salt and, of course, butter. For extra flavor, you can stir in some finely chopped ...
Don’t be surprised if, for a second, you think you’re dining at a fancy restaurant when you take one bite of this dish. We love to serve our lobster ravioli with this luxuriously rich saffron cream ...
The lemon peel and juice brighten this otherwise earthy sauce. Sometimes, we like to swap in other greens for the spinach like spicy arugula, escarole or Swiss chard. You can make the pasta sauce up ...
The pairing of vine-ripened red tomatoes and heavy cream gives this sauce its distinct blush color. In our kitchen, we stir together tomatoes, Parmigiano Reggiano cheese, vodka, onions, garlic, fresh ...
