These honeynut squash caramelle are filled with a creamy roasted squash and ricotta filling, then tossed in a nutty brown butter sage sauce. A cozy, handmade pasta dish that’s perfect for fall.

Triangoli filled with creamy burrata and leeks, tossed in a lemon butter sauce and topped with toasted lemon-garlic panko breadcrumbs.

Heart-shaped ravioli for Valentine's Day filled with creamy burrata and Prosciutto di San Daniele.

Cappelletti filled with pumpkin & ricotta tossed in a brown butter sauce with crispy sage and torn prosciutto.

A bright and refreshing cappelletti pasta filled with basil and whipped ricotta and topped with roasted tomatoes and fresh basil.

Cappellacci filled with whipped ricotta and tossed in a quick, easy and delicious ramp butter for spring!

A vibrant spring recipe! This flower shaped ravioli is filled with ricotta & artichoke and tossed in a simple lemon butter sauce.

A gorgeous pasta pinwheel stuffed with whipped ricotta and topped with a burst cherry tomato sauce, prosciutto and fresh basil.

A mildly spicy and savory Calabrian chili butter that's perfect for pairing with pasta or spreading over focaccia bread!

A gorgeous pasta pinwheel stuffed with whipped ricotta and topped with a burst cherry tomato sauce and fresh basil.

Cappelletti pasta filled with creamy burrata cheese and tossed in a lemon butter sauce.

Tiny tortellini pasta filled with prosciutto, mortadella, ricotta and Parmigiano and tossed in a Parmigiano cream sauce.

Cappellacci filled with whipped ricotta, Parmigiano and lemon zest, tossed in garlic butter and topped with chives.

Simple and delicious! Whipped Ricotta Raviolini in a Lemon Butter Sauce topped with fresh basil and Parmigiano Reggiano.

A delicious caprese ravioli filled with whipped ricotta & lemon zest, tossed in a burst cherry tomato sauce with micro basil

Double the fun with this ravioli doppio: half roasted garlic and half lemony whipped ricotta. Topped with a Calabrian chili crisp!

The fun shape of farfalle, but stuffed! Tossed in a lemon butter sauce and topped with creamy stracchino and Calabrian chili oil.

Melt-in-you-mouth roasted garlic and whipped ricotta agnolotti with a parmigiano butter sauce, topped with crushed red chili flakes.

Prosciutto & ricotta cappelletti in a velvety toasted tomato butter. Light, fresh and perfect for summer!

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 8 oz. fresh robiola cheese 1/4 cup heavy cream 1 tbsp. chives, chopped Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eg