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.

Raviolini filled with burrata and tossed in a roasted garlic butter sauce topped with toasted panko breadcrumbs.

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.

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

Cappellacci filled with whipped ricotta and tossed in a quick, easy and delicious ramp butter for spring!

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!

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

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

Melt-in-you-mouth roasted garlic and whipped ricotta agnolotti with a parmigiano butter sauce, topped with crushed red chili flakes.

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

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.

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.

Homemade roasted eggplant ravioli tossed in butter and topped with slow-roasted cherry tomatoes, garlic, fresh basil, and crispy Calabrian chili breadcrumbs. The eggplant filling is blended with Parmigiano Reggiano and Calabrian chili oil for a creamy, savory center, while lemon-garlic breadcrumbs add a bright, crunchy finish.

These homemade lobster ravioli are filled with tender lobster meat, creamy ricotta, and Parmigiano Reggiano, then tossed in a rich Madeira cream sauce with garlic, tomato paste, Calabrian chili oil, and fresh lemon juice. Finished with chopped Italian parsley, this elegant handmade pasta balances sweet lobster, savory richness, and a subtle kick of heat.

These homemade beet and goat cheese mezzaluna feature a vibrant pink pasta dough and a creamy filling made with beets, goat cheese, heavy cream, and Parmigiano Reggiano. Tossed in lemon butter and finished with crushed roasted hazelnuts, poppy seeds, and fresh marjoram, this elegant handmade pasta balances earthy sweetness with tangy cheese and bright citrus.