Agnolotti filled with fresh robiola and Parmigiano, tossed in a lemon butter sauce and topped with chives. A light & fresh pasta dish for spring.

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

Flower shaped ravioli filled with San Daniele prosciutto, artichoke and burrata, tossed in a lemon butter sauce.

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

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