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.