Whose tortelloni are pillows of pasta perfection, and whose taste like postage stamps? Our quick-cook columnist has the answers …
• The best food processors and mixers – chosen by chefs
Shop-bought ravioli and tortelloni are staples in my kitchen – I’ve even been known (with some chutzpah) to serve bowls of the stuff to friends, including well-known food writers, albeit improved with brown butter, crisp sage and hazelnuts, or in my signature ravioli lasagne.
In an ideal packet, I’m looking for a well-seasoned filling, nice and light from the ricotta, and not too processed or stodgy in texture. Similarly, the pasta shouldn’t taste plasticky; the closer it is to homemade, the better.
Continue reading… Whose tortelloni are pillows of pasta perfection, and whose taste like postage stamps? Our quick-cook columnist has the answers …• The best food processors and mixers – chosen by chefsShop-bought ravioli and tortelloni are staples in my kitchen – I’ve even been known (with some chutzpah) to serve bowls of the stuff to friends, including well-known food writers, albeit improved with brown butter, crisp sage and hazelnuts, or in my signature ravioli lasagne.In an ideal packet, I’m looking for a well-seasoned filling, nice and light from the ricotta, and not too processed or stodgy in texture. Similarly, the pasta shouldn’t taste plasticky; the closer it is to homemade, the better. Continue reading… Food, Pasta, Italian food and drink, Cheese, Vegetables, Life and style
