Difficulty Level: Moderate Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Black Truffle & Chive Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, finely chopped Directions: Ricotta Gnocchi: To strain the ricotta, wrap the cheese wit

Cappelletti pasta filled with whipped ricotta and Parmigiano and tossed in a creamy black truffle sauce.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Prosciutto Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup whole milk ricotta 1/2 cup Mascarpone 1/4 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto di Parma Black Truffle Parmesan Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce or paste 2 tbsp. Parmigiano Reggiano, finely grated Shaved black summer truffle (optional) Directions: In a

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb Garganelli pasta 3/4 cup heavy cream 1/3 cup Gorgonzola Dolce 2 tbsp. Parmigiano Reggiano, finely grated 1 tbsp. black truffle paste or white truffle oil Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce. Remove from heat and whisk in the Gorgonzola, Parmigiano and truffle paste (or oil) until