This is a simple, pure version of cheese ravioli, without the eggs that are usually added to firm up the filling. Use fresh whole-milk ricotta with large curds and drain it thoroughly to get the best consistency. With creamy fillings such as this one, I feel that a slightly thicker dough provides more texture and is preferable to a very thin dough. If you roll your dough strips to get eighteen or twenty ravioli—following the guidelines below—that’s better than trying to stretch them to get twenty-four. All you need is enough sauce to coat the ravioli lightly. So those small portions of sauces you have saved in the freezer might be just enough to dress a batch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.