New Classic Italian Pasta Recipes
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
By Lynn Andriani
Original Content | May 08, 2012 
Photo: Anna Williams
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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 |
