|Mangia Bene Pasta
|Chi mangia bene, vive bene
Who eats well, lives well
|Copyright 2001 - 2013 Sandra Laux
|A ravioli mold is also sometimes called
a ravioli maker, press, or form. Most
forms make 12 ravioli, but you can
purchase forms that make 24, 36, or
even 40 ravioli at a time. You still need to
make the dough, but the cutting process
is very simple and you get a very
professional looking product. Making
ravioli can be very time consuming and
you will be amazed how quickly and
easily you can make large quantities of
ravioli when you use a ravioli mold.
|This cheesecake has a rich and
creamy filling flavored with
Amaretto liqueur on a graham
cracker crust and topped with
apricot-Amaretto preserves and
toasted sliced almonds.
|The word frittata, which derives from
the Italian verb friggere, or “to fry,”
implies the simplicity of cucina
povera—the humble cuisine of Italy.
For a simple frittata, lightly beaten
eggs flavored with herbs and/or
cheese are poured into a skillet,
cooked until set, and then placed
under a broiler to brown the top.
|This delicious ravioli recipe has
a filling of cooked salmon,
shallots, and cheese, with just a
hint of lemon flavor.
You can use some leftover
salmon that has been sauteed,
poached, or grilled.
Salmon Ravioli with
White Wine and Butter Sauce
|Fire Up the Grill
Italian Grilled Meats
Rice and Grain Salads
Easy Summer Desserts