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X Italian Pasta Dishes
Ravioli alla Genovese (with meat and spinach)
Originated from: Genoa, Liguria, Italy
Occasion: Special times
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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Ravioli alla Fiorentina (Balls of cheese and beetroot)
Originated from: Florence, Tuscany, Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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ravioli
Ravioli (Square envelops, folded over, with curds and spinach)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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ravioli
Ravioli (Square envelops, folded over, with meat)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Agnellotti alla Poggio gherardo ( Stuffed pasta rounds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Ravioli (Large-sized round envelops with forcemeat)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ravioli (Square envelops, folded over with lamb's brains)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Semolina Gnocchi with Tomato Sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ravioli in Genoese Style (using capon, lamb brains, sweet breads and chicken liver)
Originated from: Genoa, Liguria, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Tortellini Bolognese (filling made with bacon, Mortadella, beef marrow and eggs)
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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