Three-Cheese Ravioli with Browned Butter-Pine Nut Sauce
Appears in Cook's Illustrated May/June 2019
With our supermalleable dough, you don't need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.
WHY THIS RECIPE WORKS
We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand—no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and fold...