Make Ravioli With Nani’s

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Camille Parker shows off ravioli made with her mother's family recipe.

Camille Parker shows off ravioli made with her mother’s family recipe.

Hopefully by now you’ve had a chance to dive into our latest issue on the stands. In it, we profiled local chefs who put family recipes on their restaurants’ menus. We had so many great recipe submissions that we couldn’t include them all in the print magazine, so here is one worth printing off.

It’s an easy guide for making ravioli with the help of a contraption invented, patented and sold by the family behind Nani’s Ristorante.

Owner Carol Parker says this recipe is a customer favorite. “When we first started offering these beautiful little pillows at Nani’s, we had to twist people’s arms to get them to give them a try,” she says. “Pasta, beets, butter and poppy seeds, a wonderful and genius combination. Leave it to the Italians!!”

What’s better? This recipe, when used with Nani’s roller, can make 130-144 ravioli at a time. That means you can have some for dinner, and freeze more for later.

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Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Tom Evans
Haagen Dazs