Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4-6 servings Ingredients: Braised Short Rib (can be made a day ahead): 3/4 - 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: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. 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: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 3/4 cup Parmigiano Reggiano, finely grated 3/4 cup heavy cream 1/4 tsp. salt 1/4 tsp. ground nutmeg Tip: If you have leftover tortelli, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the ricotta and salt to a blender. Blend until the ricotta is smooth and glossy. Add the mortadella and 1/4 cup Parmigiano. Blend again 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). 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. 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. Once the water comes to a boil, add plenty of salt. Cook the tortelli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water. Strain the tortelli and add to a large sauté pan along with Parmigiano cream sauce and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with ground nutmeg.

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 5 oz. fresh baby spinach 1/2 lb. Taleggio cheese 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1 tbsp. white miso paste Juice of 1 lemon Tip: If you have leftover cappelletti they can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 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 Taleggio and Parmigiano. Blend until smooth. 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). 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. 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! Remove from heat. Once the water comes to a boil, cook the cappelletti until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water. Strain the cappelletti and add to the sauté pan with the brown butter. Add 1/4 cup pasta water, lemon juice and miso paste. Toss over low heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated Parmigiano.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 4 oz. beets, steamed & peeled (I used the ones from Trader Joe's) 4 oz. goat cheese 1/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter Juice of 1 lemon 1/4 cup roasted hazelnuts, crushed 1/2 tbsp. poppy seeds Marjoram leaves for garnish Salt to taste Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the beets, goat cheese, heavy cream, Parmigiano and salt to taste to a blender. Blend until smooth. 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). Place small dollops of the filling along the long edge of the pasta sheet and fold over. Using a flower-shaped ravioli stamp, shape the mezzaluna. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water. In a large sauté pan, melt the butter over low heat and add the juice of 1 lemon. Once the pasta has finished cooking, strain and add to the sauté pan with the lemon butter sauce and toss over medium-low heat. Plate the pasta and top with the crushed hazelnut, marjoram leaves and poppy seed.

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: 1 medium-sized eggplant, halved 1/2 cup Parmigiano Reggiano, finely grated 1 tsp. Calabrian chili oil Salt to taste Calabrian Chili Breadcrumbs: 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/2 cup panko breadcrumbs 1/4 tsp. salt Juice of 1/2 lemon 1/2 tsp. Calabrian chili oil Roasted Tomato & Eggplant Ravioli: 2 pints cherry tomatoes 6 garlic cloves 1/4 cup extra virgin olive oil Salt and pepper, to taste 1 tbsp. butter Fresh basil, torn Directions: Calabrian Chili 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, 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. Finish with the chili oil and stir until the breadcrumbs are fully coated. Roasted Tomato & Eggplant 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. Preheat the oven to 400°F. Wrap the eggplant in aluminum foil and roast for 45 minutes. Remove from the oven and let cool. Add the cherry tomatoes and garlic cloves to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt and pepper to taste. Bake in the oven for about 30-40 minutes while making the ravioli. Remove the flesh of the eggplant and add to a blender along with the Parmigiano, Calabrian chili oil and salt to taste. Blend until smooth. 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. Add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Strain the ravioli and add them to a large sauté pan along with the butter. Toss over low heat. Plate and top with the roasted tomatoes, Calabrian chili breadcrumbs and basil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 18 oz. butternut squash, cubed 1/4 cup extra virgin olive oil 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1/4 cup hazelnuts, crushed 10 (roughly) sage leaves Balsamic glaze Salt & pepper, to taste Directions: Preheat oven to 375°F. Place the butternut squash cubes on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the roasted butternut squash and Parmigiano to a blender and blend until smooth. 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). Place small dollops of the filling along the long edge of the pasta sheet and fold over. Using a flower-shaped ravioli stamp, shape the mezzaluna. Bring a large pot of water to a boil. Meanwhile, melt the butter in a sauté pan over medium heat 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 crispy. Remove the pan from heat and set aside. Once the water comes to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water. Strain the pasta and add it to the sauté pan with the brown butter and 1/4 cup pasta water. Toss over medium-low heat. Plate the pasta and top with the crushed hazelnut, crispy sage leaves and balsamic.

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 Zest of 1 lemon Juice of 1/2 lemon 1/4 tsp. salt 4 tbsp. unsalted butter 2 tbsp. crushed Calabrian chili 2 tbsp. Parmigiano Reggiano, shaved 1 tbsp. chives, finely chopped Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the ricotta and salt to a blender and blend until smooth. Stir in the lemon juice and lemon zest. 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 small dollops of the filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. In a large sauté pan, melt the butter over low heat and stir in the crushed Calabrian chili. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup pasta water. Toss on medium heat until combined. Add more pasta water as needed. Plate and top with shaved Parmigiano and chives.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 8 oz. smoked burrata or ricotta 1/2 tsp. salt 4 tbsp. unsalted butter Juice of 1/2 lemon 1 tsp. crushed red chili flakes 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped 1/4 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: 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. 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. Smoked Burrata Ravioli: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the burrata, 1/4 cup Parmigiano Reggiano and salt to a blender. Blend until smooth then transfer 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 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a 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 3/4 cup pasta water. Melt the butter in a large sauté pan over low heat. Add the lemon juice and crushed red chili pepper. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Remove from heat and add in the Parmigiano. Toss until combined, adding more pasta water as needed, 1/4 cup at a time. Plate and top with parsley and 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 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 8 oz. fresh robiola cheese 1/4 cup heavy cream 1 tbsp. chives, chopped Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the ricotta, mortadella, 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). 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 tortellini. Bring a large pot of water to a boil. Add the robiola and heavy cream to a sauté pan over low heat and stir until smooth and creamy. Once the water comes to a boil, add plenty of salt. Cook the tortellini until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Strain the tortellini and add to the sauté pan along with robiola cream sauce and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives and grated Parmigiano.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Prosciutto & ricotta cappelletti in a velvety toasted tomato butter. Light, fresh and perfect for summer! Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 1/2 cup whole milk ricotta 1/4 lb. prosciutto di parma 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 1 pint cherry tomatoes 2 tbsp. extra virgin olive oil 8 tbsp. salted butter, softened Basil for garnish Tip: If you have leftover cappelletti they can be frozen for 1-2 months in the freezer. Directions: Roasted Tomato Butter: Preheat the oven to 425°F. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and bake for about 15-20 minutes until they begin to split open. Remove from oven and add to a blender along with 1 stick of butter. Blend until smooth. *This recipe makes more tomato butter than is needed for the cappelletti. Refrigerate in an airtight container for use throughout the week! 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. Add the ricotta, prosciutto, Parmigiano and salt to a food processor and blend until smooth. 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). 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. Once the water comes to a boil, cook the cappelletti until they float to the top, about 1-2 minutes. Reserve 1 cup of pasta water. Strain the cappelletti and add to the sauté pan with the roasted tomato butter and 1/4 cup of pasta water. Toss over low heat until combined. Add more pasta water as needed. Plate and top with grated Parmigiano and basil.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Melt-in-you-mouth roasted garlic and whipped ricotta agnolotti with a parmigiano butter sauce, topped with crushed red chili flakes. Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup garlic cloves, peeled 3 tbsp. extra virgin olive oil 1 cup whole milk ricotta 1/4 tsp. salt 6 tbsp. butter 2 tbsp. Parmigiano Reggiano, grated Crushed red chili flakes to taste 1 tbsp. Italian Parsley, finely chopped Extra virgin olive oil, to finish Pasta water as needed Directions: Garlic Confit: Preheat oven to 375°F. Add the garlic cloves to a small, oven safe baking dish. Drizzle with olive oil. Cover and roast in the oven for about 45 minutes, until the garlic is golden brown and soft. Roasted Garlic 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. For the filling, add the ricotta, garlic confit and salt to a blender and blend until smooth. 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). Using the piping bag, squeeze a line of filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until it floats to the top, about 2-3 minutes. Reserve 1/2 cup of pasta water. In a large sauté pan, melt the butter over low heat. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat until combined. Add the Parmigiano and toss again. Add more pasta water as needed. Plate and top with crushed red chili flakes, parsley and a drizzle of olive oil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Simple and delicious! Whipped Ricotta Raviolini in a Lemon Butter Sauce topped with fresh basil and Parmigiano Reggiano. Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/2 cup Parmigiano, finely grated 1/4 tsp. salt Zest of 1 lemon 4 tbsp. butter Juice of 1 lemon Basil for garnish Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, add the ricotta to a blender and blend until glossy and smooth. Add to a mixing bowl and fold in the Parmigiano, salt and lemon zest. 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). Use a ravioletti mold to shape the ravioletti. If you don't have a mold, place small dollops of the filling onto a pasta sheet. Place another pasta sheet over top and seal on all sides. Use a brass cutter to cut the ravioletti. Bring a large pot of water to a simmer. Once the water comes to a simmer, add plenty of salt. Cook the ravioletti until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the ravioletti and add to a large pan along with the butter, lemon juice and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed. Plate and top with Parmigiano and basil.