7 New Pasta Classics: No Primavera, No Ziti

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