Eggplant parm meets lasagna. Roasted eggplant, marinara, ricotta and mozzarella all in one layered bake.

Stuffed shells filled with whipped ricotta, Parmigiano, spinach and artichoke baked over in a garlic pomodoro sauce and topped with melty mozzarella cheese.

A bright and refreshing cappelletti pasta filled with basil and whipped ricotta and topped with roasted tomatoes and fresh basil.

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

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

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

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

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

Cappellacci filled with whipped ricotta, Parmigiano and lemon zest, tossed in garlic butter and topped with chives.

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

The fun shape of farfalle, but stuffed! Tossed in a lemon butter sauce and topped with creamy stracchino and Calabrian chili oil.

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 Pasta Dough: 1 cup ‘00’ wheat 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 plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clo

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 1 cup basil leaves, packed 3 oz. fresh baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 bulb roasted garlic 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1/4 cup whole milk ricotta Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are sho

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

Spinach & Ricotta gnudi (naked ravioli) in a velvety roasted garlic and cherry tomato sauce topped with ricotta salata and fresh basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1 lb. Radiatori pasta, or any other fun shape! 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1/2 tsp. salt 1/4 tsp. sugar 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup whole milk ricotta 2 tbsp. Italian parsley, finely chopped Tip: Calabro is my go to for ricotta, especially when I'm using it to to