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Difficulty Level: Difficult Total Time: 2 hours Serving Size: 2-4 servings Ingredients: Sacchetti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 1 cup whole milk ricotta 1/2 cup Mascarpone 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Fiesolana Sauce: 14 oz. tomato passata 2 tbsp. extra virgin olive oil 1/4 yellow onion, chopped 4 garlic cloves, minced 6 pieces speck or pre-cooked smoked bacon, coarsely chopped 1/4 tsp. salt 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped Directions: Sacchetti: 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, Mascarpone, Parmigiano and salt to a mixing bowl or stand mixer and mix until combined. Add the filling 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). Cut the dough into round circles using a round cookie cutter, about 4 inches in diameter. Place about 1 tbsp. of the filling onto each circle and shape the sacchetti. Sacchetti alla Fiesolana: Heat the olive oil in a heavy-bottomed pot over low heat and sauté the onion until soft and translucent, about 3-5 minutes. Add the speck and minced garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato passata and salt to the pot. Stir and let simmer over low heat for about 30 minutes to let the flavors meld together. This step is critical so the sauce will have that smoky flavor from the speck. While the sauce is simmering, bring a large pot of water to a boil. Add plenty of salt. Cook the sacchetti until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Remove the sauce from heat and stir in the heavy cream and grated Parmigiano. Add more salt to taste. Strain the sacchetti and add to a large sauté pan along with the Fiesolana sauce and 1/4 cup pasta water. Toss over high heat. Add more pasta water as needed. Plate and top with parsley and more grated Parmigiano and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Spicy Crab Shells: 1/2 lb. shell-shaped pasta 2 tbsp. salted butter 6 garlic cloves, thinly sliced 8 oz. lump crab meat Juice of 1 lemon 6 oz. tomato paste 3/4 cup heavy cream 2 tbsp. Calabrian chili oil 3.5 oz. fresh robiola (or any other creamy cheese) 2 tbsp. chives, finely chopped 1/3 cup lemon-garlic panko breadcrumbs Salt and 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 Directions: Lemon-Garlic Panko 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. Spicy Crab Shells: Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it’s al dente. Reserve 3/4 cup pasta water. Heat the butter in a sauté pan over medium-low heat. Add sliced garlic and sauté for 1-2 minutes, until fragrant. Add the crab meat, juice of one lemon, salt and pepper to taste. Stir in the tomato paste and let simmer for 2-3 minutes. Remove from heat and stir in the heavy cream and chili oil. At the end, right before adding the pasta, stir in the robiola cheese until melted. Add more chili oil, salt and pepper to taste. Strain the pasta and add directly to the pan with the crab sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives and lemon-garlic panko breadcrumbs.

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 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, 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 to a blender and blend until glossy and smooth. Add to a mixing bowl and fold in the Pecorino, Parmigiano and salt. Add the filling 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). Using a round fluted cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the butter and add the juice of 1/2 lemon. When the pasta has finished cooking, strain and add directly to the pan with the lemon butter sauce and toss over low heat. Plate and top with more Pecorino and fresh cracked black peppercorn.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. artichokes, quartered 3 oz. fresh baby spinach 1 cup whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 1 ½ cup marinara sauce 1 cup whole milk mozzarella, shredded 2 tbsp. Italian parsley, finely chopped 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. In a heavy-bottomed pot over medium-low heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the quartered artichokes and sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart. Stir in the fresh spinach and sauté for 2-3 more minutes until the spinach has wilted. Turn to low heat and mix in ricotta, 1/3 cup Parmigiano and salt. Add more salt to taste. Transfer the mixture to a blender and lightly blend for about 10 seconds. Add the filling to a piping bag and set aside. Bring a large pot of water to a boil and preheat the oven to 375°F. Meanwhile, divide the pasta dough into four even pieces and roll out into long, thin sheets. (5 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment). Cut the sheets into roughly 3 x 5 inch rectangles for the cannelloni. You'll want about 14 rectangles in total, depending on the size of your baking dish. Once the water comes to a boil, add plenty of salt. Cook the pasta rectangles until they float to the top, about 1-2 minutes. Remove and blot dry with a paper towel. Squeeze the filling along the short edge of the pasta rectangles and roll to shape the cannelloni. Spread about 1 cup of marinara sauce across the bottom of a 9 x 12 inch baking dish and place the cannelloni on top of the sauce. Spread the remaining marinara on top of the cannelloni. Sprinkle with shredded mozzarella and remaining Parmigiano. Bake in the oven for 20 minutes. Remove and top with chopped parsley and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 4-6 servings Ingredients: 1/2 lb. thin spaghetti 1 bunch rapini 1/4 cup toasted pine nuts 1/3 cup Parmigiano Reggiano, finely grated 2 garlic cloves, minced 1/4 tsp. salt Juice of 1 lemon 1/4 - 1/2 cup extra virgin olive oil 1/4 cup heavy cream Crushed red chili flakes Directions: Bring a large pot of water to a boil. Blanch the rapini for about 1 minute. Remove using a spider strainer and place directly into a bowl of ice water to cool. Squeeze out any excess liquids and add to a food processor along with the toasted pine nuts, Parmigiano, minced garlic, salt and lemon juice. With the motor running, slowly drizzle in the olive oil until the ingredients are well blended. Add 1/4 heavy cream and blend again until smooth. Bring another 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. Add the rapini cream to a large sauté pan and stir in 1/2 cup of pasta water. Strain the pasta and add it directly to the pan with the rapini cream sauce. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with crushed red chili flakes and more Parmigiano.

Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4-6 servings Ingredients: Braised Short Rib (can be made a day ahead): .75 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/2 yellow onion, chopped 1/2 cup carrots, chopped 1/2 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (Brunello or Barolo are good options) 2 tbsp. tomato paste 3 cups beef stock Salt & pepper to taste Braised Short Rib Cappelletti 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks ~1 lb. braised short rib 1/2 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 4 tbsp. butter 8 sage leaves Directions: Braised Short Rib: Preheat oven to 300°F. In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove from the pot and set aside. In the same pot, add the chopped onion, carrot and celery. Add salt and pepper to taste. Sauté over medium heat for 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes. Add the red wine to deglaze the pot. Stir in the tomato paste and beef stock. Add the short rib back to the pot and cover with a lid. Slow roast in the oven for 3-3 ½ hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if it looks to be cooking down too much. Once the short rib has finished cooking, remove it from the pot and set aside. Strain the remaining braising liquid (sugo d'arrosto) and allow to cool in the refrigerator. Skim any excess fat off of the top and strain again using a cheesecloth or fine mesh sieve. Cappelletti: 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 braised short rib, Parmigiano and salt to a blender. Blend until smooth. 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). Using a round cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. 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! Add the sage leaves to the brown butter and fry until they are nice and crispy. Remove the pan from heat. Remove the sage leaves and set aside. Once the water comes to a boil, add plenty of salt. Cook the cappelletti for 2-3 minutes until they float to the top. Strain and add the cappelletti to the sauté pan along with the brown butter and sugo d'arrosto. Plate and top with crispy sage leaves.

Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4 servings Ingredients: Braised Oxtail: 1 lb. beef oxtail 2 tbsp. extra virgin olive oil 1/2 yellow onion, chopped 1 cup carrots, chopped 6 garlic cloves, minced 1 cup red wine (Brunello or Barolo are good options) 4 tbsp. tomato paste 3 cups chicken or beef stock Braised Oxtail Agnolotti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 1 lb. braised oxtail 1/2 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 2 tbsp. chives, finely chopped 4 tbsp. butter Easy Sugo D'Arrosto: 1 ½ cups chicken or beef stock 1/2 cup red wine 2 tbsp. butter Time Saving Tips: To reduce time, buy pre-cooked braised oxtail or short rib and use that for the filling. If you're braising the oxtail at home, it can be made a day ahead. The reduction can also be made a day ahead. Directions: Braised Oxtail: Preheat oven to 300°F. In a shallow, oven-safe braising pot, heat the olive oil and sear the oxtail over medium heat on all sides. Remove the oxtail from the pot and set aside. In the same pot, add the chopped onion and carrot. Sauté over medium heat for 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes. Add the red wine to deglaze the pot. Stir in tomato paste and chicken or beef stock. Add the oxtail back to the pot and cover with a lid. Slow roast in the oven for 3-3 ½ hours until the meat is fully cooked and tender. Check the oxtail every so often and add more braising liquid if it looks to be cooking down too much. Once the oxtail has finished cooking, remove the meat from the bone and set aside for your filling. Agnolotti: 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 braised oxtail, ricotta, Parmigiano and salt to a blender. Blend until smooth. Add more of each ingredient to taste. 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 small dollops of the braised oxtail filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti. For the reduction, add the chicken or beef stock and red wine to a small saucepan over medium heat. Reduce to about 1/2 cup and stir in the butter. Remove from heat and set aside. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti for 2-3 minutes until it floats to the top. Once the pasta has finished cooking, strain and add to a sauté pan over low heat along with the butter. Toss until the pasta is fully coated. Plate the agnolotti and top with the reduction and chives.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mafaldine pasta 1/2 cup Pecorino Romano, finely grated 3/4 cup Parmigiano Reggiano, finely grated 4 tbsp. salted butter Freshly cracked pink peppercorn Directions: 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. In a large sauté pan over low heat, melt the butter and add 1/2 cup pasta water and pink peppercorn to taste. Drain the pasta and add it directly to the sauté pan. Toss over low heat. Add both types of cheese and toss 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 freshly cracked pink peppercorn and more Parmigiano. Tip: Feel free to adjust the cheese ratio to your preferences!

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients Smoked Whipped Ricotta Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup smoked ricotta 1/4 tsp. salt Creamy Roasted Garlic Pesto Sauce: 1 cup basil leaves, packed 3 oz. fresh baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1bulb roasted garlic 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1 cup heavy cream Directions: Smoked Whipped Ricotta 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, add the smoked ricotta to a blender and blend until smooth and glossy. 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 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. Smoked Whipped Ricotta Ravioli in a Creamy Pesto Sauce: Preheat the oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes. Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool. Squeeze out any excess liquids and add to a food processor along with the basil, pine nuts, roasted garlic, Parmigiano and salt. With the motor running, slowly drizzle in the olive oil until the ingredients are well blended and the pesto is the consistency you would like. Add the juice of 1/2 lemon to brighten the pesto and help keep it from turning dark in color. Bring another large pot of water to a boil, add plenty of salt. In a large sauté pan over low heat, add the pesto sauce and heavy cream. Stir until combined. Cook the ravioli they float to the top, about 2-3 minutes. Strain and reserve 3/4 cup pasta water. Add the ravioli directly to the pan with the pesto sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with grated Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: Creamy Roasted Red Pepper Linguine: 1/2 lb. fresh linguine or other long pasta 3 red bell peppers, sliced 1 shallot, halved 1 bulb garlic 2 tbsp. extra virgin olive oil 1/2 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 3 oz. stracchino cheese 1/2 cup lemon-garlic panko breadcrumbs Fresh marjoram for garnish Salt and 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 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 Red Pepper Linguine: Preheat oven to 400°F. Slice the top off of the bulb of garlic so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Place the red pepper and shallot on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven along with the garlic for 35-40 minutes. Bring a large pot of water to a boil. Meanwhile, add the roasted red pepper, shallot and garlic to a blender along with the heavy cream and Parmigiano and blend until smooth. Add salt to taste. 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 a large sauté pan along with the roasted red pepper sauce and 1/2 cup pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracchino, breadcrumbs and fresh marjoram leaves.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 4-6 servings Ingredients: 1 cup Arborio rice 1/2 yellow onion, finely chopped 2 tbsp. extra virgin olive oil 1/4 cup dry white wine 4 cups chicken stock 2 cups water 6 tbsp. salted butter 1 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated Juice of 3 meyer lemons Directions: In a medium-sized pot, heat the chicken broth and water. Let simmer while you cook the risotto. In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes. Stir in the Arborio rice and toast in the pot for 3-5 minutes. Deglaze the pot with the wine. Stir until it's mostly absorbed. Slowly add the chicken broth to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgement on how much you need. There may be some leftover broth at the end. When the rice has fully cooked, remove from heat and stir in the melted butter, cheese and meyer lemon juice until smooth. Plate and top with a drizzle of olive oil and shaved Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 4-6 servings Ingredients: 1/2 lb. thin spaghetti 2 tbsp. salted butter 6 garlic cloves, minced 1 cup heavy cream 3/4 cup semi-dried tomatoes, chopped 1/3 cup Parmigiano Reggiano, finely grated 1/3 cup basil chiffonade Salt to taste Directions: Bring a large pot of water to a boil. Add the heavy cream and semi-dried tomatoes to a blender and blend until smooth. In a heavy-bottomed pot over low heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant. Add the sundried tomato cream sauce to the pot and let simmer over low heat for 3-4 minutes. Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano 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 Strain the pasta and add it to a large sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add the basil chiffonade and toss again. Add more pasta water as needed, 1/4 cup at a time. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more basil chiffonade and Parmigiano and serve!