Easy DIY Ravioli, so lemony Cookie Bars, rich & savory Chicken Wings...

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[Meat Ravioli with Quick Tomato Sauce]( We developed a three-ingredient, egg-rich pasta dough that is [quick to make in a food processor]( and easy to roll thin by hand—no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling is a series of simple-to-master steps. And the tender and moist pork filling is packed with big flavor from fennel and a touch of lemon. Use your own favorite sauce or use our Quick Tomato Sauce that comes together in 30 minutes. We offer up make-ahead instructions; cook a batch of ravioli and freeze a batch for later! [Icon] Videos and Full TV Episodes [Watch the episode]( Want to watch us make this recipe? Select [“Savory and Sweet Italian”]( from season 20! Watch new episodes from season 22 of America’s Test Kitchen and access the whole library of 700+ shows, including Cook’s Country, with your All-Access Membership. [Icon] Step-by-Step Photos [Step 1]( 1. Roll dough into sheets. [Step 2]( 2. Deposit filling on dough. [Step 3]( 3. Fold and shape. [Step 4]( 4. Trim to finish. [Wrap up the savings. GET 33% OFF > All Access + $15 Gift Card]( As popular and beloved by our fans as the movie. [Walkaway Ratatouille]( What’s the secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook others—and let the oven do all the work. The [100+ member comments on this recipe]( are a testament to the popularity and universal appeal of this dish and to how great our recipe is. Yes, it’s a classic vegetable presentation, but often recipes leave you with muted flavor and, let’s face it, a mushy texture. This recipe lets all the individual ingredients shine. Serve with bread to soak up the last drop. [Icon] Member Comment “Probably one of my most-used ATK recipes. You can change up the vegetables, although we love the original best. Pairing this with warm chickpeas and garlic make a terrific family meal. Love how very little effort is required for such a flavorful and satisfying meal (with leftovers!).” — TERESA Z. [Icon] Test Kitchen Technique [Test cook developing the recipe]( You’ll get better browning by cooking ratatouille in the oven versus on the stove. Heat surrounding the pot means more browning and more fond inside the Dutch oven. Letting the finished dish sit with the lid on for a few minutes after cooking allows steam to loosen the fond that has developed inside the pot. This flavorful fond can then be mixed into the ratatouille. [Rat-a-tat recipes and ca-ching savings. GET ALL ACCESS NOW > and your $15 gift card]( Your new lemon love. [Lemon Cookie Bars]( Like a cross between sugar cookies and lemon bars, with a nod to brownies, these bar cookies are [chewy, sweet, and vibrant](. We use both butter and oil for optimal chew and a small amount of cream cheese for richness. Lemon juice and zest provide the perfectly potent pucker-up quotient to the cookie layer and the glaze. A few years ago, our Best Lemon Bars took the crown as the all-time favorite test kitchen recipe. These bars give those a run for their money. [Icon] Member Comment “These are AMAZING!!!!! The texture is fabulous. It is as if the chewiest blondie snuggled up with a lemon bar, so incredibly good. The only thing I did different was instead of yellow sprinkles I had a little bit of lemon zest left over that I dried and sprinkled a little bit on top.” — HELEN K. [Icon] Product Rating [Microplane Zester]( The recipe calls for lemon zest, which is packed with bright, fruity flavor compounds. Just below the yellow zest, however, is white pith. Pith is flavorless on its own, but grating it with the zest triggers a reaction that causes bitterness. It’s best to use a light hand when zesting and harvest only the bright-yellow zest. Our favorite rasp-style grater makes quick work of this task. 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