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Difficulty Level: Moderate Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Black Truffle & Chive Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, finely chopped Directions: Ricotta Gnocchi: To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids. In a mixing bowl, add the strained ricotta, egg yolks, flour, Parmigiano and salt. Use hands to mix well. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi. Ricotta Gnocchi in a Black Truffle & Chive Cream Sauce: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano. Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Strain the gnocchi and toss in the black truffle sauce. Add the chives and toss again. Plate and top with more grated Parmigiano and serve!

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: Moderate Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Roasted Garlic Tomato Sauce: 1 bulb of garlic 3 tbsp. extra virgin olive oil 4 garlic cloves, thinly sliced 28 oz. tomato passata with basil 1/2 tsp. salt Parmigiano Cream Sauce: 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated Meatball Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 1/2 cup meatball ragu 1/3 cup toasted panko breadcrumbs 1 tbsp. Italian parsley, finely chopped Time Saving Tip: You can buy meatballs in sauce from your local grocery store instead of making them from scratch. Directions: Roasted Garlic Tomato Sauce: Preheat 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 1 tbsp. olive oil and wrap in tin foil. Roast in the oven for 45 minutes. Heat the remaining olive oil in a heavy-bottomed pot over low heat and sauté the sliced garlic for 1-2 minutes, until fragrant. Add the tomato passata, roasted garlic and salt to the pot. Stir and simmer on low heat for 15 minutes. Remove from heat and add more salt to taste. Parmigiano Cream Sauce: In a saucepan over low heat, add the heavy cream and simmer for about 4-5 minutes to reduce. Remove from heat and whisk in the Parmigiano until smooth, adding more to taste. Meatball 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, mash the meatball ragu using a fork. 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. 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. Plate the ravioli and drizzle with the roasted garlic tomato sauce and Parmigiano cream sauce. Top with toasted breadcrumbs and chopped parsley.

Difficulty Level: Moderate Total Time: 3 hours Serving Size: 2-4 servings Ingredients: Potato Gnocchi: 2 russet potatoes 2 egg yolks 1/2 - 3/4 cup ‘00’ flour 1/4 tsp. salt Basil Pesto: 1 cup basil leaves, packed 3 oz. baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 garlic clove, minced 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1/3 cup heavy cream Directions: Potato Gnocchi: Preheat the oven to 375°F. Pierce the potatoes and place them on a baking sheet. Bake for 1 hour until fully cooked. Remove from the oven and let cool. Peel the potatoes and then run each potato through a potato ricer two times. Refrigerate the riced potatoes for a minimum of 1 hour to further cool. This will prevent the potatoes from absorbing too much flour, which will make the gnocchi more dense. Once the potatoes have cooled, add them to a work surface along with the egg yolks and salt. Slowly mix in the flour and knead until a smooth dough has formed. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Basil Pesto: 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, 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 a large pot of water to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 1-2 minutes. Strain and reserve 3/4 cup pasta water. Add the gnocchi directly to a large sauté pan along 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 more grated Parmigiano and serve!

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 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 1/4 cup whole milk ricotta Directions: Roasted Garlic: Preheat 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 45-60 minutes. Roasted Garlic Pesto Fusilli: 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. Cook the fusilli until al dente. Strain and reserve 3/4 cup pasta water. Add the pasta directly to a large sauté pan along 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 ricotta and serve!

Difficulty Level: Hard Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Easy Bolognese Sauce: 1 lb. ground sirloin beef 4 garlic cloves, minced 1/2 cup red wine 1 28 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. tomato paste 1/4 cup heavy cream 1/4 tsp. ground nutmeg Salt & pepper for seasoning Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Easy Marinara Sauce: 1 14 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/4 tsp. salt 1 sprig basil Lasagna Pinwheels: 4 fresh pasta sheets, roughly 6 x 15 inches 3 cups Bolognese sauce 1 cup Mornay sauce 3 cups whole milk mozzarella, shredded 1/4 cup Parmigiano Reggiano, grated 1 ½ cups marinara sauce 8 oz. Stracchino cheese (ricotta, stracciatella or any soft, creamy cheese will work too) 1 tbsp. Italian parsley, finely chopped Tip: To reduce cooking time, use store bought marinara and Bolognese sauce. The marinara can be jarred, but make sure the Bolognese sauce is fresh - you want a somewhat thick, meaty consistency for the lasagna. Directions: Easy Bolognese Sauce (can be made a day ahead): Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 2-3 minutes. Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes. Remove sauce from heat and stir in the nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool. Mornay Sauce (can be made a day ahead): In a small pot over low heat, melt butter and stir in flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool. Easy Marinara Sauce (can be made a day ahead): Add olive oil to a saucepan over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and then let simmer over low heat for 15 minutes. Add more salt to taste. Lasagna Pinwheels: Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheets for about 1-2 minutes until al dente. Remove from the pot and place on a wire rack over a baking sheet to cool. Blot with a paper towel to dry. Spread a thin layer of the Mornay sauce over one of the lasagna sheets. Sprinkle the mozzarella and Parmigiano Reggiano over the Mornay sauce. Place a second lasagna sheet on top of the cheese. Spread the Bolognese sauce over the second lasagna sheet. Try not to get it too close to the edges or it will ooze out when you roll the pasta. Slowly roll the pasta stack. Repeat this process with the other two pasta sheets to create two pasta rolls. Refrigerate both rolls for 45 minutes. This will make it easier to slice the rolls to form the pinwheels. Preheat the oven to 375°F. Cut each pasta roll into 4 pieces to form the pinwheels. Spread the marinara sauce along the bottom of the baking dish. Place the pinwheels on top of the marinara. Use any extra Bolognese or Mornay sauce to fill the pinwheels to the top. Place a few dollops of Stracchino cheese on top of the pinwheels. Bake in the oven for 20 minutes. Remove and sprinkle with chopped parsley and serve!

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Stuffed Mushroom Quadrotti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 2 tbsp. extra virgin olive oil 1 cup cremini mushrooms, chopped 2 sprigs fresh thyme 4 garlic cloves, minced 1/4 cup white wine 1 cup whole milk ricotta 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter 1/2 cup lemon-garlic panko breadcrumbs 1 tbsp. chives, finely chopped 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 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. Stuffed Mushroom Quadrotti: 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 large sauté pan and sauté the chopped mushrooms over medium-low heat until fully cooked. Add the fresh thyme, minced garlic, salt and pepper to taste. Sauté for a further 1-2 minutes until fragrant. Add the wine to deglaze the pan and stir until it has fully evaporated. Add the mushroom mixture to a blender along with the ricotta and Pecorino Romano cheese. Blend for about 10 seconds until smooth. Add more salt to taste. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine). Cut the pasta sheets into 2 x 2 inch squares. Place about 1/2 tbsp. of the stuffed mushroom filling onto the squares and shape the quadrotti. 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 quadrotti until they float to the top, about 2-3 minutes. Strain the quadrotti and add to the sauté pan along with the brown butter and 1/4 cup pasta water. Toss over medium-low heat. Plate and top with lemon-garlic panko breadcrumbs and chives.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 4-6 servings INGREDIENTS: 1 lb. penne pasta, bronze cut 2 tbsp. butter 1/4 white onion, finely chopped 1/2 cup Italian parsley, finely chopped 1/2 cup basil, finely chopped 2 28 oz. cans crushed tomatoes 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated DIRECTIONS: Melt the butter in a heavy-bottomed pot over low heat and sauté the chopped onion until soft and translucent, about 4-5 minutes. Add the chopped parsley and basil and sauté for a further 1-2 minutes. Add the crushed tomatoes, salt and vodka to the pot. Stir and let simmer over low heat for 20 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. 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. Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 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 more parsley and Parmigiano.

Difficulty Level: Easy Prep Time: 2 hours Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or mezzi rigatoni 1/2 cup raw cashews 1/2 cup water 2 tbsp. extra virgin olive oil 1/2 yellow onion, sliced 1/4 cup nutritional yeast Juice of 1/2 lemon 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka Directions: 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 1/2 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 onion until soft and translucent. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, salt and crushed Calabrian chili pepper 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. Add more salt to taste. 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 medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. radiatori pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1/2 lb. hot Italian sausage 1/4 cup vodka 14 oz. crushed tomatoes 1/2 tsp. salt 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped Directions: 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 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the hot Italian sausage to the pan and sauté over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated. Stir in the crushed tomatoes and salt. Let simmer over low heat for 15 minutes. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1/2 cup pasta water. Remove the sauce from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Strain the pasta and add it to the pan along with the sauce and 1/4 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 Italian parsley and more Parmigiano.

Difficulty Level: Easy Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 lb. meat or cheese-filled tortellini 8 cups water 1 garlic bulb, halved 1 yellow onion, halved 1 lb. Parmigiano Reggiano rinds 2 carrots, chopped 5 sprigs fresh thyme 2 sprigs fresh Rosemary 1 bay leaf Salt to taste Directions: Parmigiano Brodo: In a large stock pot, add the garlic, onion, Parmigiano rinds, carrot, thyme, rosemary, bay leaf and 8 cups of water. Bring to a boil and simmer over low heat for about 1.5 hours until the brodo is full of rich Parmigiano flavor. Stir occasionally so that the cheese does not stick to the bottom of the pot. Add salt to taste. Strain the brodo over a bowl using a fine mesh strainer. Cover and set aside until ready to use. Time Saving Tip: The brodo can be made ahead and stored in the refrigerator for 2-3 days or stored in the freezer for up to 2 months.

Difficulty Level: Moderate Total Time: 3 hours Serving Size: 2-4 servings Ingredients: Gnocchi: 2 russet potatoes 2 egg yolks 1/2 - 3/4 cup ‘00’ flour 1/4 tsp. salt Gorgonzola Cream Sauce: 3/4 cup heavy cream 1/3 cup Gorgonzola Dolce 1/3 cup Parmigiano Reggiano, finely grated Directions: Gnocchi: Preheat the oven to 375°F. Pierce the potatoes and place them on a baking sheet. Bake for 1 hour until fully cooked. Remove from the oven and let cool. Peel the potatoes and then run each potato through a potato ricer two times. Refrigerate the riced potatoes for a minimum of 1 hour to further cool. This will prevent the potatoes from absorbing too much flour, which will make the gnocchi more dense. Once the potatoes have cooled, add them to a work surface along with the egg yolks and salt. Slowly mix in the flour and knead until a smooth dough has formed. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Gorgonzola Cream Sauce: Add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the Gorgonzola Dolce and Parmigiano until smooth. Add more of each cheese to taste. Once the gnocchi has finished cooking, strain and reserve 1/2 cup pasta water. Add the gnocchi directly to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss over high heat. Add more pasta water as needed. Plate and top with more grated Parmigiano and serve!