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dishes ravioli beet ravioli with poppy seed b utter
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Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.
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These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!
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Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.
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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
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Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.
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The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.
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Cooking
In a restaurant? 10 times that, easy.
Ali Francis
techniques
We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.
Alex Delany
Culture
The Bon Appétit Test Kitchen
techniques
Some step-by-step instructions to help you shape, fill, and seal your lamb shank ravioli.
Alex Delany
Cooking
It's not often that I take a bite of something I cooked and immediately say "Wow!," right out loud, but that was my reaction to this dish. If you like beets, I suggest you drop everything you're doing and make this dish right now.
Chris Hall
techniques
A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.
Alex Delany
Videos
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Samin Nosrat's ravioli recipe using every sense he has - other than sight. Does Chris have all the salt, fat, acid, and heat he'll need to step up to the challenge?
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This simple recipe from Chef Dominic Piperno of Hearthside, a BA 2018 Top 50 restaurant, is a guaranteed dinner party favorite. His suggestion? Make it using your tried-and-true All-Clad cookware.
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Vijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South Indian restaurant. Take an up-close look at the step-by-step creation of 5 rice and lentil based South Indian staples: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam.
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.