Bill Rubino
Posted in Pasta, Pasta & Sauces, Pasta Corte – short or extruded pastas
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Cavatelli Pasta Recipe This is one of my favorite pasta’s. It was a real rarity when I was growing up and served always on a Sunday or holiday. I love this so much that I actually bought a cavatelli maker from the states, so I can have it here in Sweden.
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Florentine Chicken Meatballs
They are light, crispy on the outside and have a lovely gentle flavor that tastes quite luxurious. I don’t take making meatballs lightly! They have to be really good to make it on to this site. These are coated with Panko and baked which gives them a beautiful crispy outside and lovely texture inside.
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Chèvre Ravioli with Red Beets, Zucchini and Anchovies
This is a great dish, very elegant, but it does take a bit of time to prepare. I think it’s really worth the work. Follow it up with something that is easy to make such as a small roast or racks of lamb.
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Chèvre Ravioli with Sage and Butter
Chèvre Ravioli with Sage and Butter is an elegant and impressive dish. It is a classic and considered extremely fine. Everyone who loves chèvre will go bonkers for this.
Makes 28 – 30, 5 cm. ravioli. 6 people as an appetizer, 3 persons as a main course.
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