Legendary cookbook author Martha Rose Shulman creates a savory, vegetable-rich menu
To lighten up cooking while keeping it vibrant, look to Italy for inspiration. Sure, some Italian food can be rich, but on
the whole, the country offers an endless variety of vegetable-centric dishes that are long on flavor.
Butternut squash has a naturally rich, creamy texture and sweet flavor. Paired with crunchy almonds and earthy sage and parmesan, it makes an unforgettable filling for oversize ravioli.
View recipe: Giant Butternut Sqaush Ravioli and Fresh Pasta Dough
Broccoli rabe’s slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella
means “little rags” in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina
into hot broth.
View recipe: Stracciatella with Broccoli Rabe