River Cafe Pocket Books: Pasta and Ravioli by Rose Gray and Ruth Rogers

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  • Penne with capers, tomatoes and ricotta salata (page 1)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: penne pasta; salted capers; cherry tomatoes; sundried tomatoes; dried red chiles; basil; ricotta salata cheese
    show

  • Orecchiette with tomatoes and fresh ricotta (page 2)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: orecchiette pasta; cherry tomatoes; ricotta cheese; basil; Parmesan cheese
    show

  • Bucatini with dried oregano (page 3)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: bucatini pasta; dried oregano; cherry tomatoes
    show

  • Spaghetti with artichoke and parsley pesto (page 4)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: spaghetti pasta; globe artichokes; parsley; pinenuts; Parmesan cheese
    show

  • Spaghetti with plum tomatoes, capers and olives (page 5)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: spaghetti pasta; salted capers; black olives; dried chillies; rocket; tomatoes
    show

  • Taglierini with fresh porcini (page 6)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tagliarini pasta; porcini mushrooms; parsley; double cream; Parmesan cheese
    show

  • Spaghetti with cherry tomatoes and two vinegars

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: spaghetti pasta; cherry tomatoes; red wine vinegar; balsamic vinegar; basil
    show

  • Tagliatelle with fresh hazelnuts (page 8)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tagliatelle pasta; hazelnuts; double cream; brandy; cocoa powder; whole nutmeg; Parmesan cheese; dried red chiles
    show

  • Taglierini with white truffles (page 9)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: taglierini pasta; white truffles; butter; whole nutmeg
    show

  • Tagliatelle with fresh walnuts (page 10)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tagliatelle pasta; walnuts; ciabatta breadcrumbs; parsley; Parmesan cheese
    show

  • Tagliatelle with green beans (page 11)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tagliatelle pasta; green beans; double cream; basil; Parmesan cheese; tomatoes
    show

  • Taglierini with raw broad beans (page 12)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: taglierini pasta; broad beans; pecorino cheese; basil
    show

  • Penne with zucchini and ricotta (page 13)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: penne pasta; zucchini; ricotta cheese; basil; Parmesan cheese
    show

  • Rigatoni with Fontina (page 14)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: rigatoni pasta; Savoy cabbage; Fontina cheese; butter; anchovies; dried red chiles; whole nutmeg; potatoes; Parmesan cheese
    show

  • Spaghetti with lemon (page 15)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: spaghetti pasta; lemons; Parmesan cheese; basil
    show

  • Spaghetti with pecorino (page 16)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: spaghetti pasta; pecorino Romano cheese; butter; pepper
    show

  • Conchigilie with ricotta and rocket (page 17)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: conchiglie pasta; ricotta cheese; basil; red chillies; Parmesan cheese; rocket
    show

  • Tagliatelle with mascarpone and fried breadcrumbs (page 18)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: mascarpone cheese; ciabatta bread crumbs; garlic; Parmesan cheese; thyme; marjoram; egg tagliatelle pasta
    show

  • Tagliatelle with crème fraîche and rocket (page 19)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: crème fraîche; rocket; lemons; Parmesan cheese; egg tagliatelle pasta
    show

  • Tagliatelle with lemon, cream and parsley (page 20)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: egg tagliatelle pasta; lemons; double cream; parsley; Parmesan cheese
    show

  • Tagliatelle with Gorgonzola (page 21)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: egg tagliatelle pasta; Gorgonzola cheese; mascarpone cheese; Parmesan cheese
    show

  • Tagliatelle with asparagus (page 22)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: egg tagliatelle pasta; sprue asparagus; crème fraîche; Parmesan cheese; egg yolks
    show

  • Orecchiette with broccoli and olives (page 23)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: orecchiette pasta; purple sprouting broccoli; black olives; red onions; dried red chiles; fennel seeds; parsley; pine nuts; pecorino cheese
    show

  • Penne with asparagus carbonara (page 24)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: penne pasta; asparagus; butter; thyme; egg yolks; Parmesan cheese
    show

  • Penne all'arrabbiata (page 25)

    from River Cafe Pocket Books: Pasta and Ravioli River Cafe Pocket Books by Rose Gray and Ruth Rogers

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: penne pasta; dried red chillies; basil; tomatoes
    show

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  • ISBN 10 1446460533
  • ISBN 13 9781446460535
  • Published May 31 2011
  • Format eBook
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Ebury Digital

Publishers Text

Rose Gray and Ruth Rogers' latest series of books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of dishes from the River Cafe, beautifully packaged with a striking design by the award-winning designer of the new "Guardian" Berliner, in a handy paperback format. Rose and Ruth's love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they've collected their best 100 recipes together in one book for the first time. People always want new ideas for sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable tips and advice throughout. Whether you've never used a River Cafe book or are a committed fan, this book makes essential reading.

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