RECIPES
Whether you’ve been a reader since the late 90s or just started to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Doppio Beet Ravioli
Goat Cheese, Gold Beets, Red Beets, Hazelnut Brown Butter, Roasted Badger Flame Beets, Toasted Hazelnuts, Vin Cotto | Chef James Robinson of Iron Gate
Grilled Corn Ravioli
Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma
Beet Raviolo
Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore
Ravioles du Dauphiné
Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano | Chef Elizabeth Grothe of Couch Cafe
Charred Eggplant Ravioli
Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio
Ravioli and Scallops
Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table
Leg of Lamb Ravioli
White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, and Smoked Kentucky Bleu | Chef Christian Dortch of Georgie by Curtis Stone
Egg Yolk Raviolo
Garam Masala, Pistachios, Pomegranate Molasses | Chef Bailey Sullivan of Monteverde
Goat Cheese Ravioli
Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen
Chèvre-Nettle Ravioli
Laura Chenel Goat Cheese, Lemon, Fonduta, Spring Onions | Chef Freedom Rains of A Mano
Tolosa Bean Ravioli
Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers | Chef Diego Guerrero of DSTAgE
Oxtail Raviolo
Smoked Sunflower, Spiced Heirloom Carrot, Pickled Mushroom, Petite Herbs | Chef Allison Trent of Ysabel