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Photo: Francesco Tonelli
We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes, game on! First up, ravioli filled with buttery beets and fresh sage. Bet you've never had that before.

Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season’s great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! First up, ravioli filled with buttery beets and fresh sage. Bet you’ve never had that before.

The chefs’ advice? We’re on board. 

“You can add bacon or prosciutto to the stuffing for a more complex flavor.”

Reprinted with permission from Pasta