Honeymoon Ravioli

I have so many recipe files that I've kept over the years, it's amazing to me sometimes.  Ever since I was young  and really started cooking, I've cut out every little recipe idea that appealed to me.  It's fun to go back to those really old files and see what inspired me back then. Sometimes I find something that I absolutely forgot about, like this recipe.  

When Brian and I were on our honeymoon (25 years ago) we really didn't have any money.  But we splurged one evening and went to an Italian restaurant, where Brian ordered this ravioli with five cheeses.  He raved so much about it that when I got home, I contacted Bon Appetit and asked them to get the recipe.  I was sent the recipe, hammered out on an old typewriter on a piece of paper.  I made the ravioli and then filed the recipe away and totally forgot about it - until I came across it recently and thought it would be nice to make this ravioli again for him. The restaurant is long gone, but it's a timeless recipe.

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Corzetti, Italian Pasta Discs

 

I love to make hand crafted pasta and corzetti are such fun to make.   They are pasta discs that are stamped with a design, which helps to hold a sauce.  They are a regional pasta to Liguria in Italy.   In medieval times, they were stamped with the Genovese family crests. To make them by hand, you must have a corzetti stamp.

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Linguini with Roasted Pepper Sauce and Pine Nuts

This kind of pasta sauce is one of my favorites, because it requires no cooking on top of the stove.  I roast the peppers sometime during the day and when it's time to boil the pasta for dinner, I just whirl all the sauce ingredients up together in the Cuisinart.  It just couldn't be faster.  The heat from the pasta and a little of the hot pasta water combine to help make a no-cook sauce.  Consider this sauce a sort of "master recipe" for your imagination.  You can make all kinds of great no-cook sauces in your Cuisinart.

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