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Difficulty Level: Easy Prep Time: 2 hours Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: Vegan Sun-dried Tomato Radiatori: 1/2 lb. radiatori, or any short pasta 1 cup raw cashews 1 cup water 1 cup sun-dried tomatoes (semi-dried works best if you can find them) 1/2 tsp. salt 1/4 cup nutritional yeast Juice of 1/2 lemon 2 garlic cloves, minced 1 tbsp. extra virgin olive oil 1/3 cup lemon-garlic panko breadcrumbs Basil for garnish 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. Vegan Sun-dried Tomato Radiatori 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, add plenty of salt. Cook the pasta until it’s al dente. After the cashews have soaked, add them to a blender along with 1 cup of water and blend until smooth and creamy, adding extra water if needed. Next, add the sun-dried tomatoes, salt and the juice of 1/2 lemon. Blend until smooth. Add more salt to taste. In a large sauté pan over medium-low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Add the sun-dried tomato sauce and stir. Strain the pasta and reserve 3/4 cup pasta water. Add the pasta to the pan along with the sun-dried tomato sauce and 1/4 cup pasta water. Toss on medium heat, adding more pasta water as needed, 1/4 cup at a time. Plate and top with basil and lemon-garlic panko breadcrumbs and serve!

Difficulty Level: Moderate Prep Time: 2 hours Cook Time: 30 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, grated 2 egg yolks 1/4 tsp. salt Sun-dried Tomato & Garlic Cream Sauce: 6 garlic cloves, minced 2 tbsp. salted butter 1 ½ cup heavy cream 1 cup semi-dried tomatoes, chopped 1/3 cup Parmigiano Reggiano, finely grated Salt to taste 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. Add the strained ricotta, egg yolks, flour, Parmigiano and salt to a mixing bowl. Use hands to mix well. 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. Sun-dried Tomato & Garlic Cream Sauce: In a heavy-bottomed pot over medium-low heat, melt butter and sauté minced garlic for 1-2 minutes, until fragrant. Stir in heavy cream and let simmer over low heat for 4-5 minutes to reduce. Stir in the semi-dried tomatoes and let simmer for 2-3 minutes until the sauce begins to turn pink in color. Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano 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 grated Parmigiano and serve! Tip: For an extra smooth, creamy consistency, add the sauce to a blender before tossing it with the pasta.'

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh tagliatelle 3/4 cup heavy cream Juice of 2 lemons 4 tbsp. unsalted butter 1/3 cup Parmigiano Reggiano, finely grated 2 tsp. lemon zest Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy creamy to a large sauté pan and simmer over low heat for about 4-5 minutes to reduce. Stir in the butter and juice of two lemons. Let sit over low heat while pasta cooks. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the pasta and add it to the pan along with the creamy lemon sauce and 1/4 cup pasta water. Toss over medium heat until combined. Add more pasta water as needed. Remove from heat and add the grated Parmigiano and toss again. Plate and top with lemon zest and serve!

Difficulty Level: Moderate Prep Time: 2.5 hours Cook Time: 20 minutes Serving Size: 2-4 servings Ingredients: Spring Onion Chimichurri: 2 bunches ramps 1 bunch spring onion 2 tbsp. Calabrian chili peppers, thinly sliced 2 tbsp. Parmigiano Reggiano, finely grated 1/4 cup extra virgin olive oil 1/4 tsp. salt Juice of 1/2 lemon 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 2 tbsp. butter Directions: Spring Onion Chimichurri: Bring a large pot of water to a boil. Meanwhile, rinse the ramps and green onion under cold water. Remove the lower stems & bulbs. Once the water is boiling, blanch the ramps and green onion for about 30 seconds. Remove using a spider strainer and place directly into a bowl filled with ice water. Remove ramps and spring onion from the ice bath. Drain and add to a blender along with one of the spring onion bulbs, sliced Calabrian chili peppers, Parmigiano and salt. Blend until smooth. Add lemon juice and more salt to taste. Tip: If you like a little more spice, add a few more Calabrian chili peppers! 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. 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. Reserve 1/3 cup pasta water. Strain the gnocchi and add it to a nonstick pan over medium heat along with the butter. Toast the gnocchi until it’s golden brown in color. Once the gnocchi is toasted add the spring onion chimichurri along with 1/4 cup pasta water to the pan. Toss until the gnocchi is fully coated in the sauce. Add more pasta water as needed. Plate and top with more spring onion chimichurri and Parmigiano and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 1/4 yellow onion, sliced 4 tbsp. salted butter 2 garlic cloves, minced 12 oz. jar roasted red peppers 3/4 cup heavy cream 1/4 tsp. salt 1/4 cup Parmigiano Reggiano, finely grated Directions Bring a large pot of water to a boil. Meanwhile, melt the butter in a heavy-bottomed pot over low heat and sauté the onions until they are completely cooked and translucent. When the onions are close to being done, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the onion and garlic mixture to a blender along with roasted red peppers and salt. Blend until smooth. Add the mixture back to the pot and simmer over low heat for about 5 minutes. Remove from heat and stir in the heavy cream and Parmigiano cheese. Add more salt to taste. Once the water is boiling, add plenty of salt and cook the pasta until it's al dente. Reserve 3/4 cup pasta water. Strain and add the pasta to a large sauté pan along with the roasted red pepper 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. Plate and top with more grated Parmigiano and serve!

Difficulty Level: Easy Total Time: 45 minutes Serving Size: 2-4 servings 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 Rigatoni Gamberi: 1/2 lb. Rigatoni or other short cut pasta 1/3 lb. raw shrimp, tails removed 1 bunch broccolini, stems & leaves removed 1 cup vodka sauce 1/3 cup whole milk mozzarella, shredded Juice of 1/2 lemon 4 tbsp. extra virgin olive oil 1 tbsp. Italian parsley, finely chopped Salt & pepper to taste Directions: Vodka Sauce: 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. Rigatoni Gamberi: Heat 2 tbsp. olive oil in a sauté pan over medium heat. Add the shrimp along with the juice of 1/2 lemon, salt and pepper and sauté until the shrimp is fully cooked. Place the cooked shrimp on a plate and set aside. In the same pan, heat 2 tbsp. olive oil and sauté the broccolini until fully cooked. Add to the plate with the shrimp and set aside. 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. Strain the pasta and add to a large sauté pan over medium heat along with the vodka sauce, shrimp, broccolini and 1/4 cup pasta water. Toss over high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Top with shredded mozzarella and let sit over low heat until it begins to melt. Plate and top with chopped parsley and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Calamarata pasta, or any other short pasta 28 oz. crushed tomatoes, preferably San Marzano 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 1 sprig basil 1/2 tsp. salt 1/4 tsp. sugar 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped 8 oz. smoked mozzarella 1/2 cup heavy cream Directions: To make the smoked stracciatella, shred the smoked mozzarella into tiny pieces and place in a bowl. Add 1/4 cup heavy cream and gently mix until combined. Add a little more heavy cream to loosen up the mixture until it’s a creamy consistency. Place in a container and cover with a lid. Let sit for a minimum of 30 minutes. Add the olive oil to a heavy-bottomed pot over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt, sugar and a sprig of basil. Stir and then let simmer over low heat for 20 minutes. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and add to the pot of marinara sauce along with the ricotta and Parmigiano. Stir to combine. Add more ricotta, Parmigiano and salt to taste. Plate and top with smoked stracciatella and parsley. Tip: The smoked stracciatella can be made ahead of time to use throughout the week!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. bronze cut spaghetti or other long 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 pasta until it's al dente. Reserve 3/4 cup pasta water. Drain the pasta and add it back to the pot over low heat along with 1/4 cup pasta water and butter. Stir with a wooden spoon until the butter has fully melted. Add both types of cheese and stir vigorously 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 Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: 16 oz. whole milk ricotta, strained 1/2 cup ‘00’ flour 2 egg yolks 1/2 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. salted butter 10-15 sage leaves Directions: 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. Bring a large pot of water to a boil. Meanwhile, add the strained ricotta, egg yolks, flour, Parmigiano and salt to a mixing bowl. Use hands to mix well. Form the gnudi by scooping the dough and rolling it into a ball about 1 inch in diameter. If the dough is too sticky to roll, sprinkle a little bit of flour on top so it won’t stick. Once the water is boiling, add plenty of salt. Cook the gnudi until they float to the top, about 2-3 minutes. 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. When the gnudi has finished cooking, strain and add to a nonstick pan along with the remaining butter. Toast the gnudi until golden brown in color. Plate and top with the brown butter sage sauce and serve!

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Vodka Sauce: 1 28 oz. can crushed tomatoes, preferably San Marzano 1/2 yellow onion, finely chopped 4 garlic cloves, minced 1/3 cup Italian parsley, chopped 1/3 cup basil, chopped 2 tbsp. salted butter 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 2 tbsp. extra virgin olive oil 1 cup fresh baby spinach 1/2 cup prosciutto or pancetta cubes Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Lasagna Pinwheels: 4 fresh pasta sheets, roughly 6 x 15 inches 1 ½ cups plain vodka sauce 2 cups vodka sauce with spinach & prosciutto 1 cup Mornay sauce 3 cups whole milk mozzarella, shredded 3/4 cup Parmigiano Reggiano, grated 8 oz. Stracchino cheese (ricotta, stracciatella or any soft, creamy cheese will work too) 1 tbsp. Italian parsley, finely chopped Directions: 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 Reggiano. Set aside to let cool. Vodka Sauce (can be made a day ahead): In a large heavy-bottomed pot, melt the butter and sauté the chopped onion, parsley and basil over medium-low heat for about 5 minutes until the onions are soft and translucent. Add minced garlic and sauté for another 1-2 minutes. Add 1/4 cup vodka to deglaze the pot and stir until evaporated. Add the crushed tomatoes and salt to the pot. Stir and let simmer over low heat for 20 minutes. Remove from heat and stir in the heavy cream and grated Parmigiano. Reserve 1 ½ cups of vodka sauce and set aside. This will be used for the base of the lasagna. In a pan over low heat, add olive oil and sauté the spinach until the leaves begin to wilt. Add the sautéed spinach along with the prosciutto or pancetta cubes to the pot with the remaining vodka sauce. This will be used for the lasagna pinwheels. 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 vodka sauce with spinach & prosciutto 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 45-60 minutes. This will make it easier to slice the rolls to form the pinwheels. Preheat the oven to 375°F. Place the pasta rolls on a cutting board and cut each into 4 pieces to form the pinwheels. Spread the reserved vodka sauce (without the spinach & prosciutto) along the bottom of the baking dish. Place the pinwheels on top of the vodka sauce. Use any extra vodka sauce or Mornay sauce to fill the pinwheels to the top if necessary. Place a few dollops of Stracchino cheese on top of the pinwheels. Bake in the oven on 375°F for 20 minutes. Remove and sprinkle with chopped parsley and serve!

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 4-6 servings Ingredients: 3 cups Parmesan cheese, coarsely grated 1 lb. Pici or any other long pasta 6 tbsp. salted butter 3/4 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated Freshly cracked black pepper Equipment: Parchment paper Non-stick cooking oil spray Directions: For the Parmesan cheese bowls, preheat the oven to 375°F. Lay parchment paper on a 9 x 13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5-6 inches in diameter. Bake for 5 minutes until the cheese begins to bubble. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls. The baking sheet should be able to fit two at a time. 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. Drain the pasta and add back to the pot along with the butter and 1/4 cup pasta water. Stir with a wooden spoon until the butter has melted. Add the Parmigiano, Pecorino Romano and freshly cracked black pepper to taste. Stir vigorously 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 using the Parmesan bowls. Sprinkle with more Parmigiano and more freshly cracked black pepper and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1 pack ravioli (filling of your choice!) 3 eggs 2 cups panko breadcrumbs 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. salt 1 tbsp. Italian parsley, finely chopped Vegetable oil for frying 1/2 cup marinara sauce Directions: Add the eggs and panko breadcrumbs to two separate shallow bowls. Whisk eggs thoroughly. Add the garlic powder, onion powder, salt and parsley to the panko breadcrumbs and mix ingredients together. Dip the ravioli into the egg and then breadcrumb mixture to form the breadcrumb coating. Make sure the ravioli is thoroughly coated in the breadcrumb mixture. To fry the ravioli, heat the vegetable oil (about 1-2 inches deep) in a heavy-bottomed pot to 350°F. Throw a pinch of flour into the oil - if it begins to sizzle, the oil is ready for frying. Working in batches of 3-4, fry the ravioli for 1-2 minutes per side until golden brown. Once golden brown in color, remove from the pot with a stainless steel spider strainer and place over a wire cooling rack to let cool and drain excess oil. Plate and serve with a side of marinara for dipping.