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Featured by Evan Funke

By Sep 18, 2017
Recipes

Spinach Balanzoni With Brown Butter and Sage

The alluring bright green color of balanzoni comes from spinach, which is added to a dough of super-refined 00 flour … Continued
By Sep 18, 2017
Recipes

Swiss Chard Ravioli

From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of … Continued
By Sep 18, 2017
Recipes

Cazini With Lamb Ragu

This simple half-moon shape starts with a circular piece of dough, which is filled with a lightly sweetened ricotta mixture … Continued
By Sep 18, 2017
Recipes

Potato and Cheese Ravioli With Porcini Mushrooms

“It’s a common misconception that tortelli and tortellini are the same,” chef Evan Funke of Felix in Los Angeles says. … Continued