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

Ravioletti filled with creamy burrata & Parmigiano, tossed in a luscious slow-roasted cherry tomato sauce and topped with fresh basil.

A vibrant spring recipe! This flower shaped ravioli is filled with ricotta & artichoke and tossed in a simple lemon butter sauce.

This fried ravioli alla vodka is a fun starter or snack! Ravioli coated in seasoned panko breadcrumbs and dipped in vodka sauce.

Simple and delicious! Whipped Ricotta Raviolini in a Lemon Butter Sauce topped with fresh basil and Parmigiano Reggiano.

A delicious caprese ravioli filled with whipped ricotta & lemon zest, tossed in a burst cherry tomato sauce with micro basil

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

These homemade smoked Gouda ravioli are filled with creamy, smoky cheese and tossed in a rich roasted tomato butter sauce. Sweet, slow-roasted tomatoes and melted butter create the perfect balance of savory and tangy flavors, making this handmade pasta recipe a delicious twist on classic ravioli.

Mezzaluna pasta filled with prosciutto and creamy burrata and tossed in a delicious and fresh basil butter sauce.

These homemade smoked burrata ravioli are filled with creamy, smoky burrata cheese and tossed in a bright lemon butter sauce. Finished with freshly grated Parmigiano Reggiano, chopped Italian parsley, chili flakes and crispy lemon-garlic panko breadcrumbs, this handmade pasta balances rich, buttery flavors with fresh citrus and a hint of heat.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks 5 oz. cooked lobster meat 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 2 tbsp. butter 2 garlic cloves, thinly sliced 2 tbsp. tomato paste 1/2 tsp. Calabrian chili oil 1/3 cup Madeira wine Juice of 1/2 lemon 1/2 cup heavy cream 1 tbsp. Italian parsley, finely chopped Salt to taste Directions: Mix

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients Pasta Dough: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. can quartered artichokes 3 oz. fresh baby spinach 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Salt & pepper to taste Lemon-Garlic Panko Breadcrumbs: 1/2 cup

Little mini ravioli filled with prosciutto & ricotta tossed in a simple Parmigiano butter sauce.

Raviolini filled with whipped ricotta, aged balsamic vinegar, Parmigiano and salt then tossed in a simple, nutty brown butter sage sauce.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 5 oz. cooked lobster meat 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Scampi Sauce: 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced 1/2 tsp. crushed red chili flakes 1/3 cup dry white win

Ravioli filled with prosciutto, tossed in a black truffle and Parmesan cream sauce.