Homemade Tortellini, Ravioli, and Agnolotti: Easier Than You Think
Making homemade pasta is much easier than it looks. And once you’ve mastered the dough (we love the one from the Roberta’s cookbook), mixing up a delicious filling is even less taxing: We like to fold ricotta, Parmesan, and mozzarella into tortellini, then gently simmer in a rich aromatic broth; or cut a sauté of mushrooms, spinach, and goat cheese into ravioli; or purée pumpkin with walnuts and sage, then pleat it into delicate agnolotti. Each of these three pastas is fun to make with friends and also makes a pretty impressive treat for a special occasion.
From Roberta’s Cookbook, an easy-to-make pasta dough for all occasions.
Nothing is more comforting than a warm bowl of aromatic broth filled with pillowy cheese tortellini. The tender pasta dough, creamy ricotta, garlicky broth, and salty Parmesan combine to make a truly incredible bite.
The flavors of these ravioli are so well balanced: umami-rich mushrooms, earthy spinach, and tart yet creamy goat cheese. So you don’t really need much for sauce. Just a little olive-oil-and-butter pan sauce and you’re good to go.
These agnolotti are like biting into fall. The warm, slightly sweet flavor of the pumpkin contrasts with savory garlic, herbaceous sage, and rich butter to make a (heavenly) classic combination.