Italian Foie Gras Ravioli with Brown Butter and Sage Story of the Dish Ravioli Ripieni di Foie Gras con Burro Nocciola e Salvia (Italian Foie Gras Ravioli with Brown Butter and Sage) Foie gras inside fresh pasta can become either extraordinary or excessive. The difference is proportion. The filling must be rich enough to taste unmistakably of foie gras, but not so dense that every bite becomes heavy. The pasta must be thin, the sauce simple, and the Parmigiano restrained. T

Traditional Italian Parma Anolini in Broth Story of the Dish Anolini, known locally as anolén, are one of Parma’s most important filled pastas and a classic Christmas dish. They are small round or scalloped parcels made from two sheets of thin egg pasta. Traditional fillings vary widely, but many historic versions rely on braised meat, Parmigiano Reggiano, breadcrumbs and concentrated cooking juices. This version uses slow-braised beef and its reduced juices to create a deepl

Gramigna alla Salsiccia (Traditional Italian Bologna Pasta with Sausage) Story of the Dish Gramigna alla Salsiccia is one of Bologna’s great everyday pasta dishes. Gramigna is a short, curved tubular pasta that catches small pieces of sausage and sauce in every bite. The dish is direct and deeply Emilian: fresh pork sausage provides most of the flavor, onion gives sweetness, white wine brings acidity, and tomato is used only to support the sausage rather than dominate it. Par