Creamy pumpkin Parmesan mafaldine with nutty brown butter, crispy soppressata, and golden garlic sage breadcrumbs. A cozy fall pasta dish ready in 30 minutes!

These honeynut squash caramelle are filled with a creamy roasted squash and ricotta filling, then tossed in a nutty brown butter sage sauce. A cozy, handmade pasta dish that’s perfect for fall.

Elevate your pasta night with this decadent and creamy Brown Butter Sage Pasta with Parmigiano, crispy sage leaves, and a drizzle of aged balsamic.

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

These homemade butternut squash mezzaluna are filled with roasted butternut squash and Parmigiano Reggiano, then tossed in nutty brown butter with crispy sage leaves. Finished with crushed hazelnuts and a drizzle of balsamic glaze, this handmade pasta brings together sweet roasted squash, rich butter, and earthy fall flavors.

These homemade braised short rib cappelletti are filled with slow-braised beef short rib blended with Parmigiano Reggiano. Tossed in a rich brown butter and sage sauce with the reserved red wine braising liquid, this handmade pasta features tender beef, crispy sage leaves, and deep, savory flavors inspired by Northern Italian cooking.

Fresh trenette tossed in a creamy roasted butternut squash sauce made with roasted garlic, shallot, heavy cream, and Parmigiano Reggiano. Finished with brown butter, crispy sage leaves, and creamy stracciatella, this cozy fall pasta balances the natural sweetness of roasted squash with rich, savory cheese and nutty brown butter.

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