By: Charles Perry It sounds like a super-modern idea: ravioli filling poached on its own and served without the pasta. That’s our go-for-the-gusto, eat-dessert-first spirit. Plus everybody’s cutting down on the carbs these days. But people were making precisely this sort of thing during the Renaissance with cheese ravioli fillings. They called them ravioli bianchi. They’re as dainty and elegant as you might imagine, and certainly a conversation piece. But how do you make naked ravioli without having the filling...

If you want to feel like you’ve gone out to dinner in your town’s best Italian restaurant, this is the recipe to make.  It’s not only delicately delicious, it’s also fragrant, thanks to the incredible combination of traditional Italian ingredients—basil, garlic, tomatoes, and Parmesan cheese.  Tastes great served hot or cold. Ingredients: 2 pounds zucchini 10-12 cherry tomatoes halved 2 garlic cloves, thinly sliced 10-12 fresh basil leaves, coarsely chopped 3-4 tablespoons olive oil Salt and pepper to taste Grated Parmesan Preparation: Remove...