Difficulty Level:  Difficult Total Time: 2 hours Serving Size:  4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 16 oz. whole milk ricotta 1/4 lb. sliced Prosciutto San Daniele 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Zest of 1 lemon 4 tbsp. butter 1 pint cherry tomatoes 2 garlic cloves, thinly sliced Salt to taste Basil for garnish 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. Add the ricotta, Parmigiano, lemon zest, salt and half of the prosciutto to a blender and blend until smooth. Transfer the filling to a piping bag and set aside. Bring a large pot of water to a boil. Meanwhile, divide the pasta dough in half and roll out into long, thin sheets about 20-24 inches in length. (6 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Squeeze the filling from the piping bag along the long edge of the pasta sheet. Fold the pasta sheet over on the long edge and press to seal on all sides. Remove the extra dough with a pasta cutter and shape the stuffed pasta into a pinwheel shape. Once the water comes to a boil, add plenty of salt. Turn the heat to medium and gently cook the pasta spirals for 1-2 minutes, until it floats to the top. Gently remove the pasta from the water using a spider strainer and plate. Melt the butter in a sauté pan over low heat and sauté the cherry tomatoes. Once they begin to burst, add the sliced garlic. Add pasta water as needed to loosen up the sauce. Gently pour the cherry tomato sauce over each spiral. Top with basil, torn Prosciutto and more Parmigiano.

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 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 Lemon Artichoke Ravioli: 2 dozen artichoke ravioli 4 tbsp. salted butter Juice of 1 lemon 1/3 cup lemon-garlic panko breadcrumbs 1 tbsp. Italian parsley, finely chopped Directions: Lemon-Garlic Panko Breadcrumbs: Add the olive oil to a frying pan over low heat and sauté the 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. Lemon 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. 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 artichokes, salt and pepper. Sauté until the artichokes soften and begin to fall apart. Add the ricotta, artichoke mixture and Parmigiano to a blender and blend until smooth. Add 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. 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. While the ravioli is cooking, melt the butter in sauté pan over medium-low heat. Add the juice of 1/2 lemon. Strain the ravioli and add them to the sauté pan with the lemon butter and 1/4 cup pasta water. Toss over medium-low heat. Add more lemon juice to taste. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.

Difficulty Level:  Easy Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1/2 lb. Chiocciole (or any short pasta like lumache or mezzi rigatoni) 1 pint cherry tomatoes 1 red pepper, chopped 1 orange pepper, chopped 1 yellow pepper, chopped 1 green zucchini, chopped 1 purple shallot, halved 1/2 cup peeled garlic cloves 1/4 cup extra virgin olive oil 1 tbsp. sea salt 1 tsp. oregano 1/3 cup Parmigiano Reggiano, finely grated 4 oz. burrata Basil & Italian seasoning for garnish Directions: Heat the oven to 375°F. Add the cherry tomatoes, peppers, zucchini, shallot and garlic to baking sheet. Drizzle with olive oil, sea salt and oregano. Roast in the oven for about 20-30 minutes until the vegetables are tender. Bring a large pot of water to a boil. Meanwhile, add the roasted veggies to a blender along with the cooking liquid and blend until smooth. 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 it to the pan along with the hidden veggie sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the grated Parmigiano. Toss until combined. Plate and top with the burrata, basil, Italian seasoning and a drizzle of extra virgin olive oil.

Difficulty Level: Easy Cook Time : 30 minutes Serving Size: 2-4 servings Ingredients: Roasted Garlic Miso Pasta Nests: 1/2 lb. Colavita Spaghetti 2 tbsp. Colavita Roasted Garlic Paste 2 tbsp. sweet brown miso paste 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, chopped 1/2 cup lemon-garlic panko breadcrumbs Salt 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 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, 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. Creamy Roasted Garlic Miso Pasta Nests: 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. Heat the roasted garlic paste in a large sauté pan over medium-low heat and stir in the heavy cream. Whisk in the miso paste until smooth. Add salt to taste. Add the pasta to the pan along with 1/4 cup of pasta water and Parmigiano. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs, chives and more Parmigiano.