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

Traditional tortellini filled with pork loin, mortadella, prosciutto, Parmigiano Reggiano, egg yolk and nutmeg served in a chicken and beef brodo. Cozy, comforting and perfect for cold weather!

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

Your new favorite pasta salad! Radiatori pasta with prosciutto, burrata, slow roasted tomatoes, basil, pesto, Parmigiano & pistachio, tossed in an aged balsamic vinaigrette.

Whipped ricotta pasta topped with roasted sungold tomatoes, prosciutto, hot honey and basil. The perfect balance of sweet, spicy and savory!

An easy summer lasagna recipe! Caprese lasagna pinwheels layered with prosciutto, smoked provolone, burrata, arugula and sundried tomatoes.

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

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

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

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 8 oz. burrata 1/4 lb. Prosciutto di Parma 8 tbsp. salted butter, softened 2 sprigs of basil (or more to taste) 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, slowly bringing in the flour to form the dough. Once the dough has formed, knead for

Little mini ravioli filled with prosciutto & ricotta tossed in a simple Parmigiano butter 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: Difficult Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Vodka Sauce: 1 28 oz. can crushed tomatoes, preferably San Marzano 1/2 yellow onion, finely chopped 4 garlic cloves, minced 1/3 cup Italian parsley, chopped 1/3 cup basil, chopped 2 tbsp. salted butter 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 2 tbsp. extra virgin olive oil 1 cup fresh baby spinach 1/2 cup prosciutto or pancetta cubes Mornay