Ravioli recipes and other filled-pasta shapes you need
From agnolotti through to a classic spinach and ricotta ravioli, we have you covered.
Making pasta dough
Fugazzi’s tagliarini with crab, chilli and garlic
A simple yet stunning seafood pasta where blue swimmer crab is the hero.
Pumpkin ravioli with sage brown butter
A combination that's a classic for good reason.
Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
A near-perfect summertime pasta.
Marameo’s squid-ink spaghetti with crab, chilli and tomato
The type of pasta dish we'd happily eat year-round.
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Dan Puskas’s sopressini pasta with pesto alla Trapanese
The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.
Al Dente’s prawn ravioli
A very luxe pasta indeed.
Al Dente’s egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Al Dente’s tortellini cacio e pepe
All the goodness of cacio e pepe coddled in a silky pasta wrapping.
Casoncelli alla Bergamasca (the Al Dente way)
The Melbourne eatery's take on the filled pasta of Bergamo.