Cappelletti pasta in a creamy sundried tomato sauce topped with fresh mozzarella. An easy weeknight recipe!

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.

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

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

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

An easy and flavorful summer pesto pasta with fresh mozzarella and roasted cherry tomatoes. It's great served hot or cold as a pasta salad!

Cappelletti tossed in a spicy Calabrian chili tomato sauce with garlic, shallot, and white wine. Finished with fresh mozzarella, lemon-garlic panko breadcrumbs, chopped parsley, and freshly grated Parmigiano Reggiano, this bold, comforting pasta has the perfect balance of heat, freshness, and crunch.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks 5 oz. fresh baby spinach 1/2 lb. Taleggio cheese 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1 tbsp. white miso paste Juice of 1 lemon Tip: If you have leftover cappelletti they can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork

Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4-6 servings Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4-6 servings Ingredients: Braised Short Rib (can be made a day ahead): 3/4 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/2 yellow onion, chopped 1/2 cup carrots, chopped 1/2 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (Brunello or Barolo are good options) 2 tbsp. tomato paste 3 cups beef stock Salt & pepp

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/2 cup Pecorino Fiore Sardo, grated 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 4 tbsp. unsalted butter Freshly cracked black peppercorn Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slow

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