Legendary cookbook author Martha Rose Shulman creates a savory, vegetable-rich menu
December 16, 2008
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Giant Butternut Squash Ravioli
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.
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.