I learned a lot about traditional Italian cooking from my grandmother. She was undeniably the best cook in the Batali household, and her ravioli were absolutely legendary. Some of my fondest childhood memories stem from helping Grandma in the kitchen and stealing a bite, then two, then three along with a slap on the wrist. This time of year, when we've just come out of a season devoted to celebrating tradition, I think about her calf's brain ravioli with oxtail ragu and how pure and perfect her pasta-making technique truly was.

I'm aware that calf's brain is not for the faint of heart (though everyone should try it in their lifetime!). With timid eaters in mind, I have translated Grandma's technique into my vegetarian ravioli recipe. Filled with hearty potatoes, broccoli rabe and ricotta, this flavor-packed pasta is the ultimate winter comfort food. Even better, the joyous process of hand-making pasta allows reflections of family tradition to continue long after the last Christmas lights are packed away.

Rabe, Potato and Ricotta Ravioli

Recipe excerpted from "Molto Batali" (ecco, 2011)

Makes 8 ample servings.

1 pound fresh broccoli rabe, trimmed

1 pound waxy golden potatoes, such as Yukon Gold, peeled and cut into 1/2-inch dice

1 1/2 cups fresh ricotta, drained

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1/4 cup extra virgin olive oil

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