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).
Photo: Anna Williams
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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