7 New Pasta Classics: No Primavera, No Ziti
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
By Lynn Andriani
Photo: Anna Williams
2 of 7
The Half-Homemade Ravioli
The old way: Making pasta from scratch, cutting the sheets into squares and delicately serrating the edges can take the better part of a day, never mind the time spent stuffing and sealing each cushion with ricotta and herbs.
The new way: Thin premade wonton wrappers shrink the prep time significantly, and a filler of crabmeat, goat cheese and herbs is easy to assemble and not something you'd see at your average red-sauce restaurant.
Get the recipe: Crab-and-Goat Cheese Wonton Ravioli with Tomato Sauce
Published 05/08/2012
