April 28, 2014 12:00 PM

Entertaining, Food, Travel and Home

Michael White’s

RAVIOLI

The chef and owner of New York City’s Costata shares a fave pasta

RAVIOLI WITH CACIO E PEPE SAUCE

Makes: 4 servings

¼ cup heavy cream

¼ cup reduced-sodium chicken broth

¾ cup finely grated Parmigiano-Reggiano cheese

¾ cup finely grated Pecorino Romano cheese

Freshly ground pepper

2 (9- to 10-oz.) packages refrigerated ravioli

3-4 tbsp. unsalted butter, softened

1. Bring cream and broth to a simmer in a small saucepan over medium heat. Add cheeses, whisking constantly, until a smooth sauce forms. Season with salt and pepper to taste. Remove from heat; cover and keep warm.

2. Prepare ravioli in a large Dutch oven according to package directions. Drain carefully. Return pasta to Dutch oven. Toss with butter to coat.

3. Divide ravioli evenly among serving plates or wide shallow bowls. Spoon sauce evenly over ravioli. Sprinkle pasta with additional pepper. Serve immediately.

Adapted from White’s cookbook Classico e Moderno: Essential Italian Cooking

Food

Julia Turshen’s

GOURMET TOAST

The chef and coauthor of Gwyneth Paltrow‘s It’s All Good cookbook puts her spin on a 2014 food trend

BUFFALO

Spread soft blue cheese like gorgonzola onto toasted country bread. Top with thin slices of celery and drizzle with hot sauce

BREAKFAST

Spread almond butter onto toasted whole-grain bread. Top with sliced bananas, drizzle with maple syrup and sprinkle with coarse salt

TAPAS

Toast country bread, rub with garlic and a halved tomato. Add slices of Manchego cheese; top with good quality Spanish ham

AVOCADO

Spread gluten-free toast with mayonnaise (or use Vegenaise, like in It’s All Good). Top with avocado. Season with salt, chili flakes and a squeeze of lemon

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