Burst Cherry Tomato Sauce with Fresh Buffalo Mozzarella Ravioli Pasta

Serves 4 We’re reclaiming the habitual summer experience of biting into a freshly picked, firm but truly ripe, never-refrigerated cherry tomato that pops in your mouth and relishing it. In the height of summer, a stellar but simple tomato sauce is essential dinner fare. This sauce came about one when I had an abundance of…

Fresh Pasta Dough

Making your own pasta dough can be intimidating – but yields great dividends. The satisfaction derived from making something so delicious out of the simplest of ingredients of flour, egg and olive oil is incredible, and the difference between that and store bought “fresh” pasta is night and day. This is Chef Ann Burrell’s fresh…