I haven’t actually tried it yet, but have you seen the rolling pins that are specially made for ravioli? I first read about them in the book "Lost Ravioli Recipes of Hoboken" and then I saw Mario using one on his show.... (8 replies, last updated by flourgirl October 8, 2008)

Don’t know how often you end up with extra pasta dough for ravioli, but for a great read concerning these little tasty guys, try "The Lost Ravioli Recipies of Hoboken" which is chock full of ideas and tips. PS – I... (21 replies, last updated by CoteGal July 20, 2008)

the Lost Ravioli Recipes of Hoboken and I’ve emailed back and forth with her a little and rolling out the dough totally by hand is not as simple as you think. Making dough is easy. Consistency of thickness is not at all... (36 replies, last updated by chowser February 19, 2008)

Hello! Does anyone have a great recipe for a ravioli made from wonton wrappers? I made a kick ass mushroom ravioli this way last year and I lost the recipe!! I think it may have been Giada’s recipe, but I am making it as... (2 replies, last updated by Angelina May 8, 2008)

One of my favorite restaurants serves lobster ravioli in a cream truffle sauce. I don’t know their recipe, but this looks like a winner; http://www.cooks.com/rec/view/0,1835,149168-230193,00.html I might have to try it... (12 replies, last updated by thew May 22, 2008)

I assume it’s a chicken egg because the appetizer at Prezza is larger than those smaller ones made with quail eggs. It’s actually just one over-sized ravioli as a serving. FWIW, I’ve had this recipe bookmarked... (33 replies, last updated by lissy November 26, 2007)

I had a good amount of store-bought egg roll wrappers left from the other night, and wanted to use them, but I don’t like ravioli made with them or wonton wrappers, so had to come up with something else. I ended up mixing up... (30 replies, last updated by jbloog February 4, 2009)

Ooh, I REALLY like this esp. the zest. I once made a gorgonzola cream sauce to put with DiPalos butternut squash ravioli. Just too rich. I thought both the pasta AND the sauce lost because of it. (15 replies, last updated by DGresh November 9, 2009)

I know Rao’s is expensive, but have seen jfood reference making it at home. Here’s a link to the recipe courtesy of Caitlin McGrath (from the ravioli thread): http://www.marthastewart.com/recipe/raos-marinara-sauce (273 replies, last updated by iseabal November 25, 2009)

Lamb’s quarters has a much milder taste -too mild to be used as an herb for flavor. I like to use lamb’s quarters leaves in the spring in recipes that call for spinach – gnocchi, ravioli, soufles and timbales... (18 replies, last updated by Millicent February 6, 2003)

This is adapted from a long-lost Mario Batali recipe: I chop up the chard in small strips and chop some shallots to go along with it, then saute in olive oil with red pepper flakes. Spray a baking pan with cooking spray, sprinkle... (29 replies, last updated by danna October 16, 2009)

didn’t use any butter-maybe a little wine. I lost her exact recipe but found this one and it is very close. Of course we double and triple it. 1/4 cup olive oil 4 cups flour 6 (69 replies, last updated by tartetatin November 21, 2009)

I admit it, one of my guilty pleasures is that Kraft Foods magazine called “Food and Family” that I got just by sending them my spam-catcher email address. Very occasionally there’s a recipe in there that... (78 replies, last updated by DiveFan September 19, 2009)

I’m faced with several mid-week entertaining situations in the next month or so, starting this Thursday. I was hoping to get some ideas and/or recipes regarding somewhat impressive bot not time-demanding menus or dishes.... (81 replies, last updated by piccola December 9, 2007)

I’ve yet to encounter a child who didn’t love teriyaki chicken drummettes. Also, zucchini cut into wedges, lightly breaded with seasoned flour or breadcrumbs, and sauteed. Family teriyaki recipe as follows: Sauce: Mix... (49 replies, last updated by scuzzo November 28, 2007)