We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen; they'll be sharing some of their time-tested recipes and technical expertise with us.
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen; they'll be sharing some of their time-tested recipes and technical expertise with us. Today, America's Test Kitchen shares pasta-filling tips — and a recipe for squash ravioli — just in time for National Ravioli Day.
March 20 is National Ravioli Day—and what better way to celebrate than making your own filled pasta from scratch? With some patience, handwork, and a tasty filling, you can easily produce homemade ravioli in your own kitchen. Read on for our Test Kitchen tips for making and cooking ravioli; then, use your newfound knowledge when making our Squash Ravioli with Sage and Hazelnut Brown Butter Sauce. Our recipe features a multitude of flavors—squashy, sweet, savory, buttery, herbal, and nutty—that work together to create complexity. Plus, the contrasting textures of silky filling and crunchy nuts is truly irresistible.
Dos and Don'ts for Ravioli Fillings
For the best results, a filling must be spoonable (not liquefied) so that it can be mounded onto the pasta sheets. It also should be fine-textured so that it won't cause tears in the pasta (and can be used in small amounts), and be relatively low in moisture so that it won't ooze when the filled pasta is cooked.
See more ravioli tips and the butternut squash ravioli recipe when you keep reading.