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Creamy Eggplant Parmesan al Forno
Our Eggplant Parmesan leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished al Forno.
Italian
Free recipe
Creamy Ravioli with Basil
Deeply satisfying Ravioli with Basil, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb ravioli
- 1 medium extra-virgin olive oil
- 1 lb garlic
- a pinch Parmesan
- 4 oz fresh basil
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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