We get it — with so many options for pre-made pasta out there, why bother trying to make ravioli yourself? But with simple, straightforward ingredients and a few tools, there’s nothing quite as satisfying as digging into a bowl of fresh ravioli you made from scratch. Watch as ICE Culinary Arts Chef Instructor Robert Ramsey shows you how — with a classic ricotta filling and an uncomplicated but rich brown butter sauce flavored with earthy sage and toasted hazelnuts, this is the perfect recipe to get you started. And you'll never look at store-bought ravioli again. Find the full recipe, ingredient list and additional tips for pasta perfection from ICE chefs at http://www.ice.edu/CHEFTIPS.
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cooking school · Culinary Education NYC · culinary school NYC · fresh pasta recipes · handmade pasta · how to make pasta · how to make ravioli · ICE · ICE NYC · institute of culinary education · pasta machine · pasta recipes · people food · people magazine · ravioli · ravioli recipes · Recipes · simple pasta recipesArticle Categories:
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