The Creamed Leek Ravioli at Liva Is the Silky Winter Reprieve We Needed

When you learn to make black truffle gel-infused ravioli on the line at Chicago’s Alinea, all future pasta-making fears float away. “If you can make a $10 ravioli with a liquid center, after that everything seems easy,” says Andrew Graves, who started his career as sous chef in the early days of the three-Michelin starred restaurant. As executive chef of modern American Liva inside Chicago Winery, his...