This delicious egg yolk ravioli recipe was created in Emilia Romagna in the 1970s by Michelin-starred Chefs. The runny egg ...

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

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 ...

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 ...

Starting your culinary adventure with an easy homemade four cheese ravioli recipe might seem like a labor of love because, ...

It’s best to use dedicated cutting boards for each type of food, and color-coding — red for meat, yellow for poultry, green for veggies — can help, said Barbara Kowalcyk, director of the Institute for ...

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

If you’re making dressing from scratch, chop the bread and veggies ahead of time. And don’t plan on thawing a 12-pound frozen ...

Step inside Durham’s cozy Italian hideaway serving fresh pasta, rotating chalkboard specials, and homemade desserts that ...

This pasta bake is comforting and cheesy, just like lasagna, but without the hassle of precooking noodles and tedious layering. It’s not even necessary to thaw the frozen ravioli. It will cook in the ...

Trattoria Roma in Columbus serves ravioli so good that it makes you question every Italian restaurant you’ve previously patronized and wonder if you’ve been doing life wrong up until this point.

I used to think pumpkin was just for pie and the occasional loaf of bread. Then one afternoon, I decided to experiment with a can of pumpkin puree sitting in my pantry, and everything changed. What I ...