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

A tiny, cheesy ditalini pasta using four cheeses: Grana Padano, Pecorino Romano, Asiago & Fontina

This spicy lemon gramigna is a quick and easy pasta recipe tossed in a creamy garlic-lemon sauce with a kick of red chili flakes. Finished with freshly grated Parmigiano Reggiano and parsley, it’s bright, comforting, and ready in just 30 minutes!

Creste di gallo tossed in a decadent roasted garlic & fontina cream sauce, topped with creamy burrata and toasted breadcrumbs.

These homemade lobster ravioli are filled with tender lobster meat, creamy ricotta, and Parmigiano Reggiano, then tossed in a rich Madeira cream sauce with garlic, tomato paste, Calabrian chili oil, and fresh lemon juice. Finished with chopped Italian parsley, this elegant handmade pasta balances sweet lobster, savory richness, and a subtle kick of heat.

These homemade prosciutto ravioli are filled with a creamy blend of Prosciutto di Parma, ricotta, mascarpone, and Parmigiano Reggiano. Tossed in a silky black truffle and Parmesan cream sauce, this elegant handmade pasta is rich, savory, and full of earthy truffle flavor. Finish with shaved black summer truffle for an extra-special touch.