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X Italian Pasta Dishes
Ravioli Dough (using white flour, eggs and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Ravioli in Romagna Style (using ricotta, Parmesan and egg)
Originated from: Romagna, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Cream Cheese Ravioli (fresh pasta stuffed wtih Ricotta, eggs, Parmesan cheese, parsley and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ravioli (stuffed with ricotta, Parmesan, beet greens and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ravioli with Spinach Filling (using Parmesan and egg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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ravioli
Ravioli (Round or squared envelops, with spinach filling)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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ravioli
Ravioli (round or squared envelops, with cheese filling)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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ravioli
Ravioli (round or squared envelops, with meat filling)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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ravioli
Ravioli (round or squared envelops, with chicken filling)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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ravioli
Ravioli -- (Square envelops with cheese filling)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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