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I’ve always loved the little Turkish lamb dumplings called manti, so I was psyched to see this New York Times story on how to make manti the easy way. Instead of hand-rolling and filling pasta dough, a delicate and time-consuming process, the author tosses sauteed lamb with pre-made bowtie pasta, yogurt, roasted eggplant, red-pepper-infused browned butter, garlic and mint. Yum.

You can deconstruct all kinds of complicated pasta dishes. I like taking the flavors from my favorite butternut squash ravioli and letting it all hang out, tossing together sauteed squash cubes, orcchiette, sage, brown butter and Parmesan. Oprah’s got a similar recipe.

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