ravioli

It was a sort of whitish little pouch about the size of a ravioli, lightly fried and filled with a creamy substance tasting of fish.

I was actually with Jhumpa and Mohsin Hamid in Mantova a few weeks back, discussing this very topic over pumpkin ravioli.

This concept goes back to a classic idea—egg ravioli with spinach, celery foam, and white truffle.

I crave their delicious Ravioli di Caciotta al Pomodorino e Basilico.

Arrange the ravioli on a platter, pour the hot sauce over them and finish with a sprinkling of grated cheese.

Boil these ravioli in salted water, being careful not to break them open.

Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli.

The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

They had ravioli a la Tuscany, and after that some very rare fruit cake that had come only the week before from sunny Italy.