The warmth and goodness of dishes such as ravioli and lasagne are a comforting childhood memory for many of us. However, we all know that it was often a meal from a can (especially ravioli!) or from a frozen entree. But no matter how fondly we remember those lunches and dinners, they obviously cannot match the extraordinary eating experience that homemade baked and filled pastas bring.
For those who are intimidated by the prospect of making these wonderful dishes at home, a new offering from the Williams-Sonoma Pasta Collection promises to help bring a wide range of dishes to the dinner table. Ravioli & Lasagne (Time-Life Books; September 1, 1996; $18.95/hardcover) by award-winning chef and food writer Michele Anna Jordan demonstrates just how easy and delicious it is to make old-fashioned, yet innovative pasta dishes for yourself and your family.
Making either round or square shaped ravioli is a breeze with step-by-step instructions accompanied by photographs. For a festive holiday occasion, prepare Lemon Ravioli with Pumpkin Filling, and any gathering will become more special with Turkey and Sage Ravioli with Sage Cream Sauce. Smoked Salmon Ravioli with Lemon Cream Sauce is especially luxurious, and autumn flavors are abundant in Wild Rice Ravioli with Walnut Butter Sauce.
Lasagne recipes in Ravioli & Lasagne can be prepared with either fresh or dried noodles. When basil is plentiful in the fall, Fresh Lasagne with Basil and Bechamel Sauce is a treat, and the Bolognese Lasagne is a true Italian classic. Baked pastas include the rich and delectable Frittata of Capellini, Onions, and Pancetta and a light Cannelloni Primavera with Pepper Sauce.
This tempting volume also includes complete information on making fresh pasta (it's easier than you think!), by machine or by hand, as well as selecting and preparing all types of dried pastas.
With Ravioli & Lasagne, there's no need to ever buy canned or frozen pasta again.
Although many different kinds of Italian lasagne may be found, this version is undoubtedly a classic with its simple layers of noodles, meaty sauce and cheese.
Calories 549 (Kilojoules 2,305)
Protein 24 g
Carbohydrates 52 g
Total Fat 25 g
Saturated Fat 10 g
Cholesterol 67 mg
Sodium 1,229 mg
Dietary Fiber 3 g
Makes about 4 cups (32 fl oz/1l)
Ravioli & Lasagne
General Editor: Chuck Williams
Recipes by Michelle Anna Jordan
Photographs by Joyce Oudkerk Pool
from the Williams-Sonoma Pasta Collection
September 1, 1996;
Reprinted with permission