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 clove, minced Juice of 1/2 lemon 1/4 tsp. salt Spinach & Artichoke Ravioli: 2 dozen spinach & artichoke ravioli 4 tbsp. salted butter 1/3 cup lemon-garlic panko breadcrumbs 1 tbsp. Italian parsley, finely chopped Directions: Lemon-Garlic Panko Breadcrumbs: In a sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Spinach & Artichoke Ravioli: 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, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, heat the olive oil in a medium-sized pot over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the quartered artichokes, salt and pepper. Sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart. Add the spinach and cook for a further 3-5 minutes. Remove from heat and stir in ricotta and Parmigiano cheese. Add the spinach & artichoke mixture to a blender and blend for about 10 seconds until somewhat smooth. Add more salt to taste. Add the mixture to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli. Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove the pan from the heat and set aside. Once the water comes to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the ravioli and add it to the sauté pan with the brown butter and 1/4 cup pasta water. Toss over low heat until combined. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Simple and delicious! Trenette pasta tossed in a lemon butter sauce topped with creamy stracciatella and toasted breadcrumbs. Ingredients: Trenette al Limone: 1/2 lb. fresh trenette Juice of 2 lemons 4 tbsp. butter 1/2 cup Parmigiano Reggiano, grated 8 oz. stracciatella 1/2 cup lemon-garlic panko breadcrumbs Pasta water as needed Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pan. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Trenette al Limone: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. While the pasta is cooking, melt the butter in a large sauté pan over low heat. Strain the pasta and add it to the sauté pan along with the lemon juice and 1/4 cup pasta water. Toss until combined. Remove from heat and add in the Parmigiano until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and lemon-garlic panko breadcrumbs.

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. Reserve 1/2 cup pasta water. Add the whipped ricotta to a large sauté pan over low heat and stir. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Stir in the lemon zest, lemon juice (optional) and Parmigiano. Toss again until combined. Plate and top with more lemon zest and Parmigiano.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Little mini ravioli filled with prosciutto & ricotta tossed in a simple Parmigiano butter sauce. Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/4 lb. Prosciutto di Parma, torn 3/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter Pasta water as needed 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, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, add the ricotta, prosciutto, 1/3 cup Parmigiano and salt to a food processor. Blend until smooth. Add to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Melt the butter in a large sauté pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Remove from heat and slowly add in the remaining Parmigiano. Toss until combined, adding more pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 3-4 servings An easy pasta bake for dinner! Baked fusilli alla vodka topped with creamy stracciatella and fresh basil. Ingredients: Vodka Sauce: 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 Baked Fusilli: 3/4 lb. fusilli 2 cups whole milk mozzarella, shredded 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 1/2 cup stracciatella 1/4 cup panko breadcrumbs, toasted Basil for garnish Directions: Preheat oven to 375°F and bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Cook the pasta for half of the suggested cooking time (it will continue to cook in the oven, so you don’t want it to become soggy and overcooked). Reserve 1/4 cup pasta water In a large mixing bowl, add the partially-cooked pasta along with the vodka sauce and pasta water. Mix until combined. Add the shredded mozzarella, Parmigiano and salt to taste. Mix again and then pour into a baking dish. Bake in the oven for 15 minutes. Remove and top with the toasted breadcrumbs, stracciatella and basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Ditalini or other short pasta 1/2 cup Pecorino Romano, finely grated 3/4 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter Freshly cracked black pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water. While the pasta is cooking, add 1/2 cup Pecorino and 1/2 cup Parmigiano to a mixing bowl. Whisk in about 1/4 cup of pasta water, adding more as needed until a paste-like texture forms. Strain the pasta and add it to a large sauté pan over low heat along with the butter and freshly cracked black pepper. Stir until the butter has fully melted. Add the cheese mixture to the sauté pan along with 1/4 cup pasta water. Stir until combined. Add more pasta water and Parmigiano as needed. Plate and top with more freshly cracked black pepper and the remaining Parmigiano. Tip: Feel free to adjust the cheese ratio to your preferences!

Difficulty Level: Easy Prep Time: 2 hours Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: Vegan Fusilli alla Vodka: 1/2 lb. fusilli or any short pasta 1 cup raw cashews 1 cup water 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 1/4 cup nutritional yeast Juice of 1/2 lemon 1/3 cup Calabrian Chili breadcrumbs 1 tbsp. Italian parsley, finely chopped Calabrian Chili Breadcrumbs: 1/2 cup panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt 1/2 tsp. Calabrian chili oil Directions: Calabrian Chili Breadcrumbs: In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Finish with the chili oil and stir until the breadcrumbs are fully coated. Vegan Fusilli alla Vodka: Soak the cashews for a minimum of 2 hours in a bowl of water (the longer the better, so if you can soak them overnight, do it). Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 1 cup of water, nutritional yeast and juice of 1/2 lemon. Blend until smooth and creamy, adding extra water if needed. Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes. Remove from heat and stir in the cashew cream sauce. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with the sauce and 1/2 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chopped parsley and Calabrian chili breadcrumbs.

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh trenette or any other long pasta 18 oz. butternut squash, cubed 1 shallot, halved 1 bulb garlic 2 tbsp. extra virgin olive oil 1/2 cup chicken or vegetable stock 1/4 cup Parmigiano Reggiano, finely grated 1/3 cup heavy cream 2 tbsp. unsalted butter 10 sage leaves 1/2 cup stracciatella Salt & pepper to taste Directions: Preheat oven to 375°F. Place the butternut squash cubes, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 40 minutes. Bring a large pot of water to a boil. Meanwhile, add the butternut squash, shallot, garlic and chicken stock to a blender and blend until smooth. Add the heavy cream and Parmigiano and continue to blend. Add salt to taste. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water. Melt the butter in a small sauté pan over medium heat. Add the sage leaves and fry until they begin to crisp. Remove the sage from the pan and set aside to cool. Strain the pasta and add it to a large sauté pan along with the butternut squash sauce and 1/4 cup pasta water. Toss on high until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with the crispy sage leaves and stracciatella.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut Juice of 2 lemons 4 tbsp. salted butter 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Fiore Sardo, grated Freshly cracked black pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to a large sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium-low heat until the butter has fully melted. Once the butter has melted, remove from heat and add the Parmigiano and Fiore Sardo. Toss again until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated Fiore Sardo.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Capellini pasta tossed in a burst sungold tomato sauce topped with Parmigiano, lemon zest and fresh basil. An easy summer dinner recipe! Ingredients: 1/2 lb. capellini 2 tbsp. butter 2 pints sungold tomatoes 2 tbsp. extra virgin olive oil Sea salt to taste 6 garlic cloves, thinly sliced Juice of 1 lemon Zest of 1 lemon 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Pasta water as needed Directions Bring a large pot of water to a boil. While the water is boiling, add the butter, sungold tomatoes, olive oil and salt to a large pan over medium heat. When the tomatoes begin to soften, add the sliced garlic and lemon zest. Continue to cook until the tomatoes begin to burst then add the juice of 1/2 lemon. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add directly to the pan with the sungold tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add the juice of the remaining 1/2 lemon and pasta water as needed, 1/4 cup at a time. Remove from heat and stir in the Parmigiano. Plate and top with basil and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings 'e fidanzati capresi' pasta tossed in a creamy lemon prosecco sauce with rock shrimp and crushed Calabrian chili for a spicy kick. Ingredients: 1/2 lb. E Fidanzati Capresi or other twisted pasta 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/3 cup Prosecco Zest & juice of 1 lemon 1/2 lb. rock shrimp 1 cup heavy cream 1/2 tbsp. crushed Calabrian chili 1/3 cup Parmigiano Reggiano, finely grated Parsley for garnish Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large pan over medium-low heat and sauté the minced garlic for 1-2 minutes, until fragrant. Add the Prosecco and lemon zest; simmer until slightly reduced. Add the rock shrimp and saute for 1-2 minutes. Stir in the heavy cream, lemon juice and crushed Calabrian chili. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with parsley.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2 servings An easy no bake caprese lasagna for summer! Layers of whipped ricotta, burst cherry tomatoes with garlic, mozzarella, Parmigiano and basil. Ingredients: 3 lasagna sheets (or more if you want more layers) 2 tbsp. extra virgin olive oil 2 pints cherry tomatoes 4 garlic cloves, thinly sliced 1 cup whole milk ricotta 1/2 cup mozzarella pearls 1/2 cup Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Salt to taste Directions: Bring a large pot of water to a boil. Meanwhile, add the cherry tomatoes, olive oil and salt to a large pan and sauté over medium heat. When the tomatoes begin to soften, add the sliced garlic. Continue cooking until the tomatoes begin to burst. Remove from heat and set aside. Add the ricotta to a blender along with a drizzle of olive oil and a pinch of salt. Blend until smooth and glossy. Once the water comes to a boil, add plenty of salt. Cook the lasagna sheets until they're al dente. Strain and lay the cooked lasagna sheets on a plate. Place one lasagna sheet onto a serving plate. Spread a layer of whipped ricotta onto the sheet, then layer with burst cherry tomatoes, mozzarella pearls, Parmigiano, and basil. Place another lasagna sheet over top and repeat the layering. Finish with the final sheet topped with whipped ricotta, burst cherry tomatoes, Parmigiano, and basil.