Ravioli

Gino Angelini, chef-owner of Italian favorite Angelini Osteria, and Innovative Dining Group, the partnership behind swank steakhouse BOA and Sushi Roku, home of the spicy tuna crispy rice, open a Tuscan-farmhouse-inspired restaurant in West Hollywood. RivaBella , an 8,000-square-footer located on Sunset Boulevard, starts serving dinner tonight.  Dishes from RivaBella chef-partner Angelini include: housemade saffron tagliatelle and prosciutto ragu; squid ink crab ravioli with sea beans and lobster sea urchin sauce; crostino with chicken liver pate and marinated cannellini beans; and grilled cuttlefish salad with arugula and pomegranate.

Fusion Cuisine may be the culinary buzzword of the '90s. We've tried Thai, finished French and been inundated by Italian. Sometimes it seems the only culinary frontiers left are a mix of multiethnic themes. But Fusion Cuisine has really been going on forever. Every nationality borrows foreign food ideas, changing them in the process.

John A. Zaccaro Jr., the son of former vice presidential candidate Geraldine A. Ferraro and John A. Zaccaro who served a sentence under house arrest for selling drugs at his Middlebury, Vt., campus, is running a pasta shop these days. But Zaccaro and business partner Karen Saccone say The Ravioli Store in New York City's Little Italy specializes in the unusual: ravioli stuffed with pumpkin, black beans, walnut pesto, smoked salmon mousse and catfish.

A ravioli factory employee was pulled into a dough-kneading machine, and rescuers had to take it to New Rochelle Hospital along with the victim, authorities said. Calvin Knight, of Mt. Vernon, was in stable condition Friday after undergoing surgery on his right arm, a hospital spokeswoman said. Knight had disappeared completely in the six-foot-tall machine Thursday at John's Ravioli Co., Fire Commissioner Raymond Kiernan said.

The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden. The only part that's even a little tricky is making the ravioli. If that intimidates you (and it shouldn't … it takes less than an hour of work and it's actually really fun)

Divine Pasta Co.'s wild mushroom ravioli in a luscious basil-cream sauce lives up to the company's name. You'll probably indulge more freely in this rich-sounding combination when you learn that the ricotta cheese in the ravioli is low-fat and the heavy cream in the sauce has been diluted with low-fat milk. Along with cheese, the little pasta squares are stuffed with porcini and brown mushrooms seasoned with Sherry.

Joanna Kavanagh's review of Paul Mantee's "In Search of the Perfect Ravioli" (Dec. 22) was excellent, but she says that Paul Stewart was the author of "Where did you go?" "Out." "What did you do?" "Nothing." That wonderful 1957 best seller was written by Robert Paul Smith. JERRY COWLE, PACIFIC PALISADES

In St. Louis, where the toasted ravioli was invented, the crunchy appetizers are served at counter joints, in old family restaurants and at trendy cafes. Last month, they were served at a Beverly Hills party by La Veranda chef/owner David Slay, who held a benefit at his restaurant to raise money for flood victims in the Midwest. "Originally, I'd planned to cook a special prix fixe menu to raise a few dollars for the Red Cross," says Slay, who left St.