An easy no bake caprese lasagna for summer! Layers of whipped ricotta, burst cherry tomatoes with garlic, mozzarella, Parmigiano and basil.

Paccheri pasta tossed in a roasted cherry tomato sauce with garlic, whipped ricotta, and Parmigiano - an easy spring pasta dish!

Whipped ricotta pasta topped with roasted sungold tomatoes, prosciutto, hot honey and basil. The perfect balance of sweet, spicy and savory!

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

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

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

Enjoy the fresh flavors of summer with this grilled lemon and whipped ricotta creste di gallo!

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

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

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. radiatori 14 oz. crushed San Marzano tomatoes 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 1/2 tsp. salt 1 cup of heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup whipped ricotta Marjoram & crushed red chili flakes for garnish Directions: Add the olive oil to a heavy-bottomed pot over low heat and sauté the garlic for 1-2 minutes, until fragrant. Add the crush

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. rigatoni or other short pasta 1/4 cup extra virgin olive oil 6 garlic cloves, thinly sliced 2 pints cherry tomatoes Salt to taste 5-10 basil leaves, torn 1/2 cup whipped ricotta Parmigiano Reggiano Smoky Sriracha honey (optional) Directions Bring a large pot of water to a boil. Meanwhile, add 2 tbsp. olive oil to a large sauté pan and sauté the sliced garlic over medium-low heat for

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta Zest of 1 lemon Juice of 1/2 lemon 1/4 tsp. salt 4 tbsp. unsalted butter 2 tbsp. crushed Calabrian chili 2 tbsp. Parmigiano Reggiano, shaved 1 tbsp. chives, finely chopped Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. K

Fusilloni tossed in a spicy Calabrian Chili vodka sauce and topped with a silky smooth whipped ricotta and chives.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/4 tsp. salt 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter Juice of 1 lemon 1 tbsp. sumac Directions: Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, kn

Caprese, but make it pasta! Whipped ricotta lumache topped with roasted cherry tomatoes, basil and balsamic glaze. A summer favorite!

Rose wine brings a depth of flavor to this perfect spring pasta dish. Campanelle pasta tossed in a creamy rose sauce topped with ricotta and fresh basil.

Difficulty Level: Difficult Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/4 tsp. salt 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Balsamic glaze Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, kn

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/2 cup Pecorino Fiore Sardo, grated 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 4 tbsp. unsalted butter Freshly cracked black peppercorn Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo or other short cut pasta 1 ½ cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon Juice of 1/2 lemon (optional) Salt to taste Directions: Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender and blend until glossy and smooth. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Re

Mezzi rigatoni tossed in a creamy whipped ricotta and Parmigiano sauce topped with a drizzle of Calabrian chili oil for a spicy kick. A rich and decadent pasta dish!