Food & Home


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.

  • Pasta Dough

    Pasta Dough

    From Roberta’s Cookbook, an easy-to-make pasta dough for all occasions.


  • Three-Cheese Tortellini en Brodo

    Three-Cheese Tortellini en Brodo

    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.


  • Mushroom, Greens, and Goat Cheese Ravioli  

    Mushroom, Greens, and Goat Cheese Ravioli  

    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.


  • Pumpkin, Toasted Walnut, and Sage Agnolotti

    Pumpkin, Toasted Walnut, and Sage Agnolotti

    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.