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Cheese Ravioli with Bolognese Sauce

These homemade ravioli are delicious topped with a hearty Bolognese sauce.

By williamssonoma · From Open Recipes · 10 ingredients
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Why it works: Pasta and semolina share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 27 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pasta + semolinatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the thyme

How well each one fits the dish's main ingredients (ricotta cheese, cheese, parsley, lemon, pepper, egg, pasta):

  1. Basilabout as good a flavor fit
  2. Thymethe original
  3. Dillabout as good a flavor fit
  4. Oreganoabout as good a flavor fit

Fit is the average pairing score against ricotta cheese, cheese, parsley, lemon, pepper, egg, pasta. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).