QUICK TREATMENTS: Clumped-up Pasta
Ravioli Pie
“For a dinner party, my husband hadn’t put enough flour between our homemade raviolis and hadn’t bothered to separate them with wax paper. By the time we were ready to cook them, they were one big glob of ravioli. So I decided to just cook the whole thing as ravioli pie. I took the glob of ravioli, put it in brown butter, pan fried it, sliced it just like a pie and then drizzled it with a cider cream sauce. To make the sauce I reduced apple cider, added a little cream and a little mascarpone and little bits of nutmeg and sage leaves. That was it.” (Bobbi Marstellar, recipe developer, Chicago)
