This recipe is reprinted from the 2025 book “Lidia’s The Art of Pasta”: ½ small butternut squash (about 1 pound), split ...

Before rolling, make sure to shape your dough into the rough size you'll need: a disk for pies, rectangle for cinnamon buns, and so on. You'll want the shape to be somewhat flat (no more than an inch ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says ...

A concentrated local combination of art, business and heritage was the key to the successful book launch of Nicholas D’Alesio ...

Have dinner ready fast with these plump pumpkin ravioli. Pumpkin ravioli already tastes delicious, but add a good pesto and it’s even better. This version uses a ready-made ravioli, which means no ...

This vegan zucchini ravioli is a creative plant-based twist on the Italian classic, featuring thin zucchini slices filled with creamy vegan cheese and fresh herbs. Baked in rich tomato sauce and ...

There's always a reason to bake during the holidays, whether you're whipping up holiday cookies or a comforting breakfast ...

For the pasta, in a large cooking pot, bring 4-5 litres water to the boil and add a fistful of salt. Put the ’nduja-mascarpone paste into a pan large enough to easily hold the cooked pasta. Add half a ...

There are gadgets you can buy for making ravioli, but they aren't essential. You can get away with just a sharp knife, however the gadgets are fun to use and give the ravioli an authentic frilled look ...

What better way to meet and take photos with Santa than at a special breakfast, brunch, lunch or dinner. And the suburbs are ...

The first meal my husband and I shared while honeymooning in Italy was a perfect plate of cheese ravioli in tomato sauce. Only a couple of hours earlier we'd touched down in Naples and drove to nearby ...