If you’re looking for a show-stopping dish that’s perfect for family dinners or feeding a hungry crowd, this Million Dol ...

Remove the meat and set aside. Preheat the oven to 150C ... narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this ...

Then add a can of crushed tomatoes that bring a nice acidity to balance the richness of both the deer meat and beef broth.

I felt like a chef at a five-star restaurant as I laid the pieces of ravioli on my plate. The filling consists of pureed lobster meat mixed with ricotta, garlic, white wine, lemon, butter ...

When you’re craving the hearty, comforting flavors of lasagna but don’t have the time or energy for all the layering and ...

For the filling: Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

Cooked in a zingy tomato sauce. Use a ravioli cutter or any other round cutter to make the outer shell. 8. Brush a little milk on the ravioli shells. Add the ravioli in a pot of boiling salted water ...

Tasting Table writer and homemade Italian food aficionado, Judy Moreno, tasted 11 frozen ravioli brands and found the best and the worst of the bunch. By far, the biggest disappointment of all ...