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Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 2 Bartlett pears, peeled & coarsely grated 1/2 cup whole milk ricotta 1/2 cup Mascarpone 1/4 cup Pecorino Romano, finely grated 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 4 tbsp. unsalted butter 2 tbsp. Aged Balsamic Vinegar of Modena Freshly cracked black pepper 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 pear, ricotta, Mascarpone, Pecorino, 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 pasta sheets into 2.5 x 2.5 inch squares. Place about 1 tbsp. of the filling onto each square and shape the triangoli. Bring a large pot of water to a boil, add plenty of salt. Cook the triangoli until they float to the top, about 2-3 minutes. Melt the butter in a pan over medium-low heat. When the pasta has finished cooking, strain and add directly to the pan with the melted butter and toss. Plate and top with freshly cracked black pepper, more grated Pecorino and Aged Balsamic Vinegar of Modena.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Crab & Uni Bucatini 1/2 lb. bucatini or other long pasta 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 2/3 cup lump crab meat 8 pieces uni 1 cup heavy cream 2 tbsp. Calabrian chili peppers, sliced 1/3 cup Parmigiano Reggiano, finely grated Juice of 1 lemon 2 tbsp. chives, finely chopped 1/3 cup lemon-garlic panko breadcrumbs 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 Tip: If you don't have Calabrian chili peppers, you can use crushed red chili flakes as an alternative. 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. Crab & Uni Bucatini: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water. Meanwhile, add the olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant. Add the heavy cream and crab meat to the pan and let simmer on low heat for about 5 minutes. When the pasta has finished cooking, strain and add directly to the pan with the crab sauce and 1/4 cup pasta water. Toss on high heat until combined. Remove from heat and add the Parmigiano, lemon juice, chives and Calabrian chili peppers. Toss again until combined. Add more pasta water as needed. Plate and top with uni, lemon-garlic panko breadcrumbs and more chives.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Prosciutto Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 1/2 cup whole milk ricotta 1/2 cup Mascarpone 1/4 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto di Parma Black Truffle Parmesan Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce or paste 2 tbsp. Parmigiano Reggiano, finely grated Shaved black summer truffle (optional) 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, Mascarpone, Parmigiano and prosciutto to a blender and 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). 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. Reserve 1/4 cup pasta water. Add the heavy cream to a saucepan and simmer over low heat for about 5 minutes to reduce. Remove from heat and whisk in the Parmigiano and black truffle paste until smooth. Add more of each ingredient to taste. In a sauté pan over low heat, toss the ravioli in the black truffle sauce. Add pasta water to loosen up the sauce if needed. Plate and top with more grated Parmigiano or shaved black truffle and serve!

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Creamy Sun-Dried Tomato Bucatini: 1/2 lb. Bucatini or any other long pasta 1 cup heavy cream 1 bulb roasted garlic 1 tbsp. extra virgin olive oil 1/2 cup sun-dried tomatoes, chopped (if you can find them, use semi-dried tomatoes) 1/3 cup Grana Padano or Parmigiano Reggiano, finely grated 3 tbsp. chives, finely chopped 1/3 cup lemon-garlic panko breadcrumbs 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: 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. 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. Creamy Sun-Dried Tomato Bucatini: Bring a large pot of water to a boil. Meanwhile, add the heavy cream and roasted garlic to a blender. Blend until smooth. Transfer the mixture to a heavy-bottomed pot and simmer over low heat for 4-5 minutes to reduce and thicken. Remove from heat and stir in the Grana Padano until melted. 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. When the pasta has finished cooking, strain and add to a large sauté pan along with the roasted garlic cream sauce and 1/4 cup pasta water. Toss on high heat until combined. Add the chopped chives and sun-dried tomatoes to the pan and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs and more chives.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks Filling: 1/4 lb. mortadella with pistachios 1/2 cup whole milk ricotta 1/2 cup Mascarpone cheese 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Mortadella Tortelli with Parmigiano & Sage 2 dozen Mortadella tortelli 4 tbsp. unsalted butter 10 sage leaves 1/2 cup Parmigiano Reggiano, finely grated 1/4 tsp. ground nutmeg Tip: If you have leftover tortelli, it can be frozen for 1-2 months in the freezer. 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 mortadella, ricotta, Mascarpone, 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). Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the mortadella filling onto the squares and shape the tortelli. Bring a large pot of water to a boil, add plenty of salt. Cook the tortelli until it floats to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. In a sauté pan over medium heat, melt 2 tbsp. butter and add the sage leaves. Let the sage leaves crisp in the butter for a few minutes. Once they're crispy, remove from the pan and set aside on a paper towel. In the same pan, melt the remaining butter. Strain the tortelli and add to the pan along with the melted butter and 1/4 cup pasta water. Toss and remove from heat. Add the Parmigiano and toss again until the butter, pasta water and cheese forms a creamy consistency. Add more pasta water as needed. Plate and top with the crispy sage leaves and ground nutmeg.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings INGREDIENTS: 3/4 lb. thin spaghetti, bronze cut 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 1/2 cup fresh mozzarella, chopped or cubed 2 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 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. Once the water is boiling, 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 the 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. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with mozzarella and Italian parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1 lb. Radiatori pasta, or any other fun shape! 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 1/2 cup whole milk ricotta 2 tbsp. Italian parsley, finely chopped Tip: Calabro is my go to for ricotta, especially when I'm using it to top a pasta with. Smoked ricotta also tastes great with this recipe. 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 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. Once the water is boiling, 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 the 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 ricotta and parsley and serve!

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks Filling: 1 cup Mascarpone 6 tbsp. basil pesto 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Pesto Caramelle with Slow Roasted Tomatoes & Balsamic: 2 dozen (roughly) pesto caramelle 1 pint cherry tomatoes, halved 1 tsp. sea salt 2 tbsp. extra virgin olive oil 2 tbsp. unsalted butter Balsamic glaze 3 tbsp. Parmigiano Reggiano, shaved 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. Preheat oven to 275°F. Add the tomato halves to a baking dish and drizzle with olive oil and sea salt. Slow roast in the oven for 2 hours. The longer you roast the tomatoes, the more concentrated the flavor will be. For the filling, add the basil pesto, Mascarpone, Parmigiano and salt to a bowl and mix until combined. 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 or 8 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1 tbsp. of the basil pesto filling onto each square and shape the caramelle. Bring a large pot of water to a boil, add plenty of salt. Cook the caramelle until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the butter. Strain the caramelle and add to the pan with the melted butter. Toss until combined. Plate and top with the slow roasted tomatoes, balsamic glaze and shaved Parmigiano.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2 servings Ingredients Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks Filling: 14 oz. can quartered artichokes 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 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 Artichoke Occhi Au Gratin: 2 dozen Artichoke Occhi 4 tbsp. salted butter 1 lemon 1/2 tsp. lemon zest 1/3 cup lemon-garlic panko breadcrumbs 1 tbsp. Italian parsley, finely chopped 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. Artichoke Occhi Au Gratin: 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 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. Remove from heat and stir in ricotta and Parmigiano cheese. Add the artichoke mixture to a blender and blend for about 10 seconds until 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 artichoke 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. In a sauté pan over medium-low heat, melt butter and add the juice of 1 lemon. Strain the ravioli and add it to the pan with the lemon butter sauce. Toss over low heat until combined. Plate and top with lemon-garlic panko breadcrumbs, parsley and lemon zest.

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, 2 yolks 1 cup pumpkin purée 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 1/4 tsp. allspice 6 tbsp. unsalted butter 10 sage leaves 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 pumpkin purée, ricotta, Parmigiano, salt and allspice 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 pasta sheets into 2.5 x 2.5 inch squares. Place about 1 tbsp. of the filling onto each square and shape the caramelle. Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt 4 tbsp. 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 the heat and set aside. Once the water comes to a boil, add plenty of salt. Cook the caramelle until they float to the top, about 2-3 minutes. Strain the caramelle and add to a sauté pan along with the remaining butter. Toss over low heat. Plate and top with the brown butter sage sauce and grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mezzi rigatoni, bronze cut 1 cup basil leaves, packed 1 garlic clove, minced 1/4 cup Parmigiano Reggiano, finely grated 1/4 cup pine nuts, toasted 1/4 tsp. salt Juice of 1/2 lemon 1/4 cup extra virgin olive oil 3/4 cup heavy cream 1/3 cup smoked ricotta Directions: For the pesto, add the basil leaves, garlic, Parmigiano, pine nuts, salt and the juice of 1/2 lemon to a blender. With the motor running, slowly drizzle in the olive oil (roughly 1/4 cup) and blend until smooth. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. While the pasta is cooking, add the pesto to a sauté pan over low heat along with the heavy cream. Stir and let simmer over low heat until the pasta has finished cooking. Strain the pasta and reserve 3/4 cup pasta water. Add the pasta directly to the pan with the creamy pesto sauce and 1/4 cup pasta water. Toss over high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Stir in the smoked ricotta and serve! Tip: You can either add the smoked ricotta directly to the sauté pan with the pesto rigatoni and stir to incorporate it into the sauce, or you can plate the pesto rigatoni and top it with the smoked ricotta - whichever you prefer!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut 2 tbsp. salted butter 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced Juice of 2 lemons 1/2 tsp. crushed red chili flakes 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped 2 tbsp. bottarga, finely grated Directions: Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it is al dente. Reserve 3/4 cup pasta water. Meanwhile, in a large sauté pan over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the juice of 1 ½ lemons along with the crushed red chili flakes. Stir in the butter and let simmer over low heat until the pasta has finished cooking. Strain the pasta and add it to the pan with the lemon butter sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the grated Parmigiano, chopped parsley and more lemon juice to taste. Toss again. Plate and top with lemon-garlic panko breadcrumbs and serve!