Cheese Ravioli are a staple in many homes. This version - heady with garlic and parsley, is easy to make, and it freezes beautifully.
Recently in Pastas Category
These
ravioli are perfect for those suffering from dairy allergies or
intolerances. The creamy almond filling was formulated to fool even
those without special food intolerances, and holds up well in all kinds
of Italian foods, like lasagne. Serve these with a fresh, chunky
marinara.
This dough is a fine substitute for traditional Italian pasta dough, and can be used to make delicious vegan filled pastas. Let your fingers be your guide, and adjust water or flour until you have a proper texture to your dough. The dough will firm up during the rest time, and it should be well floured when rolled out.
Ravioli are another type of filled pasta, like potstickers and pierogis, that have made its way from its native land into nearly everyone's kitchen. This recipe, rich and evenly spiced, differs from the commonly available recipes and is perfect for those who, for dietary or religious reasons, are avoiding dairy or pork.
These ravioli are perfect for those suffering from dairy allergies or intolerances. The creamy almond filling was formulated to fool even those without special food intolerances, and holds up well in all kinds of Italian foods, like lasagne. Serve these with a fresh, chunky marinara.
Potstickers are tasty dumplings, filled with vegetables, that can be steamed or pan fried. The secret to a good potsticker is to roll the dough very thin. This recipe makes about 60 potstickers. Feel free to half the recipe, and make other fillings, for a variety.
These pierogies are a sophisticated, 'grown-up' take on traditional Polish comfort food. The mellow winter squash is counterbalanced by warm undertones from spices and given a surprisingly delicious kick with the addition of fresh sage. A perfect dish for autumn.
This recipe was inspired by the beef stroganoff at the famous Russian Tea Room in New York City. Tender slivers of beef are surrounded by a creamy, savory sauce subtly enhanced by tomato and mushroom and served over egg noodles or rice. The original was made with filet mignon. For budgetary purposes, we've given you instructions for making it with a more economical cut of beef.
