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Thumb_13032_Gnocchi With Sage Butter

Thumb_13032_Gnocchi With Sage Butter

Once you have mastered the technique, be adventurous and substitute sweet potatoes for the russets or vary the herbs and spices. To make gnocchi light and fluffy, use as little flour as possible, just so they hold together. Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.

Thumb_10635_Crispy Fried Dumplings with Grapefruit Chili Sauce

Thumb_10635_Crispy Fried Dumplings with Grapefruit Chili Sauce

These are crispy and delicious wontons, and easier than you might imagine. You'll need to make up a batch of Fish Mousse before you can get started, but it's a cinch. Read more about this recipe at Cook & Eat.

Thumb_9118_Minced Chicken And Pork Rolls

Thumb_9118_Minced Chicken And Pork Rolls

These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection. Read more about this recipe at Rasa Malaysia.

Thumb_5180_Agnolotti With Eggplant, Tomatoes And Garlic

Thumb_5180_Agnolotti With Eggplant, Tomatoes And Garlic

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_6164_Tortellini With Ham, Peas, Cream And Parmesan

Thumb_6164_Tortellini With Ham, Peas, Cream And Parmesan

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7975_Pumpkin Ravioli With Mustard Greens And Parmesan

Thumb_7975_Pumpkin Ravioli With Mustard Greens And Parmesan

In this simple fall-flavored pasta dish, rich pumpkin ravioli is balanced with sautéed mustard greens and a savory dose of parmesan.

Thumb_16461_Tortellini With Hot Sausage And Broccoli

Thumb_16461_Tortellini With Hot Sausage And Broccoli

This is a great way to use up leftover sausage. Just toss together the ingredients and you have dinner in a flash. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18068_Ravioli With Sweet Potatoes, Mascarpone And Parsley

Thumb_18068_Ravioli With Sweet Potatoes, Mascarpone And Parsley

In this dish, red pepper-flecked mascarpone cheese melts into tender sweet potatoes to form a sauce that clings to the ravioli. Try this with spinach, ham or goat cheese ravioli.

Thumb_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

Thumb_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

This dish, which can be made with fresh or frozen cheese tortellini, was inspired by Brys' year in Rome. Read more about this recipe at the Cookthink blog.

Thumb_11819_Goat Cheese Ravioli With Broccoli And Parmesan

Thumb_11819_Goat Cheese Ravioli With Broccoli And Parmesan

Goat cheese ravioli have an ethereal quality. Paired with broccoli and the umami savoriness of parmesan, this is still a pretty light pasta sauce. Add a drizzle of olive oil to enrich the sauce.

Thumb_5403_Tortellini With Tarragon, Chives And Parsley

Thumb_5403_Tortellini With Tarragon, Chives And Parsley

Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.

Thumb_5368_Tortellini In Soy And Lemongrass Broth

Thumb_5368_Tortellini In Soy And Lemongrass Broth

This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.


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