All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Nov 15, 2010
"I've made versions of this every Thanksgiving for many years now. It is hugely popular. No way T-day is going to come and I'm going to get away with not making it. Everybody loves it and by now they expect it. Use the deepest, rubiest red beets you can find and they glow through the pasta. Gorgeous.
I've riffed on it many ways, but my favorite uses sheep milk feta and finely chopped walnuts. Top with butter and poppy seeds as described here.
If you use won-ton skins they make prettier ravioli than the egg pasta and the work is cut down by half or more. Especially as a starter the won-ton skins make life much easier.