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 3-4 slices of mortadella with pistachios 4-5 slices of prosciutto di parma 1 cup whole milk ricotta 1 cup Parmigiano Reggiano, finely grated 1 tsp. salt 1 cup heavy cream Pasta water as needed 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, prosciutto, 1/4 cup Parmigiano and salt to a blender. 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). Cut the pasta sheets into 1.5 x 1.5 inch squares. Place about 1 tsp. of the filling onto the squares and shape the tortellini. Bring a large pot of water to a boil. Add the heavy cream to a sauté pan over low heat and stir until smooth and creamy. Add the remaining Parmigiano and whisk until smooth. Add more Parmigiano to taste. 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 Parmigiano cream sauce. Toss over low heat. Add pasta water as needed, 1/4 cup at a time. Plate and top with grated Parmigiano.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings A delicious caprese ravioli filled with whipped ricotta & lemon zest, tossed in a burst cherry tomato sauce with micro basil. Ingredients 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, grated 1/2 tsp. salt Zest of 1 lemon 4 tbsp. salted butter 1 pint cherry tomatoes 2 garlic cloves, sliced Basil for garnish Pasta water as needed 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 smooth and glossy. Add to a mixing bowl and fold in the Parmigiano Reggiano, lemon zest and salt. Add to a piping bag and set aside. Divide the rested dough into four pieces. Roll each into thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller). 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. In a large pan, melt the butter over medium-low heat and sauté the tomatoes until the begin to burst, then add in the sliced garlic. Once the water comes to a boil, add plenty of salt. Cook the ravioli for 1-2 minutes until they float to the top. Reserve 1 cup of pasta water. Strain the pasta and add to the pan with the cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with basil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Triangoli filled with creamy burrata and leeks, tossed in a lemon butter sauce and topped with toasted lemon-garlic panko breadcrumbs. Ingredients Leek & Burrata Triangoli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 6 tbsp. butter 2-3 leeks, chopped Zest of 1 lemon 8 oz. burrata 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1 lemon 1 tbsp. chives, chopped 2 tbsp. lemon-garlic panko breadcrumbs Pasta water as needed 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: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Leek & Burrata Triangoli: 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, heat 2 tbsp. butter in a pan over low heat. Sauté the leeks for 1-2 minutes, until soft and fragrant. Add lemon zest and salt to taste. Let cool slightly. Add the burrata, cooked leeks, Parmigiano and salt to a blender and blend until smooth. Add the mixture to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Cut the pasta sheets into 2.5 x 2.5 inch squares. Pipe about 1 tbsp. filling onto each square and shape the triangoli. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the triangoli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. While the triangoli cooks, melt the remaining butter in a sauté pan over medium-low heat. Add the juice of 1/2 lemon. Strain the triangoli and add them to the pan along with 1/4 cup of pasta water. Toss over medium-low heat. Add more lemon juice to taste and pasta water as needed. Plate and top with chives and breadcrumbs.

Difficulty Level: Moderate Total Time: 4 hours Serving Size: 4-6 servings Ingredients: 1 lb. mafalde corti 3/4 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/3 cup carrots, chopped 1/3 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (I used Barolo) 2 tbsp. tomato paste 14 oz. whole peeled tomatoes 3 cups beef stock 1 bay leaf 4 sprigs rosemary Salt & pepper to taste Toasted garlic-panko breadcrumbs 4 oz. stracciatella Aged balsamic to finish Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Pro Tip: The braised short rib ragu can be made a day ahead and any extra will keep in the freezer for 1-2 months. Directions: Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Braised Short Rib pasta: In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove 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, until soft. Add the minced garlic and sauté for a further 1-2 minutes. Stir in the tomato paste and saute for a further 1-2 minutes. Stir in the red wine, tomatoes and beef stock. Add the short rib back to the pot along with the rosemary and bay leaf and cover with a lid. Braise over low heat for about 3 hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if needed. Once the short rib has finished cooking, pull it apart with a fork. 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. Once the pasta has finished cooking, add it to the pot with the short rib ragu and 1/2 cup pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, balsamic and toasted garlic panko breadcrumbs .

Difficulty Level: Moderate Total Time: 4 hours Serving Size: 4-6 servings Ingredients: Braised Short Rib: 3/4 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/3 cup carrots, chopped 1/3 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (I used Barolo) 2 tbsp. tomato paste 14. oz whole peeled tomatoes 3 cups beef stock 1 bay leaf 4 sprigs rosemary Salt & pepper to taste 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 Pro Tip: The braised short rib ragu can be made a day ahead and any extra will keep in the freezer for 1-2 months. It will make extra. Directions: Braised Short Rib: In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove 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, until soft. Add the minced garlic and sauté for a further 1-2 minutes. Stir in the tomato paste and saute for a further 1-2 minutes. Stir in the red wine, tomatoes and beef stock. Add the short rib back to the pot along with the rosemary and bay leaf and cover with a lid. Braise over low heat for about 3 hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if needed. Once the short rib has finished cooking, pull it apart with a fork. 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. Strain for about an hour and squeeze out all excess liquids. In a mixing bowl, add the strained ricotta, egg yolks, 1/2 cup flour, Parmigiano and salt. Mix well until combined. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 inch wide). 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 they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Once the pasta has finished cooking, strain and add it to the pot with the short rib ragu and pasta water as needed.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Lemon Artichoke Capellini: 1/2 lb. capellini 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. small baby artichokes, halved or quartered 1/2 tsp. crushed red chili flakes 1/4 cup white wine 2 tbsp. butter Juice of 1-2 lemons 1/2 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped 1/3 cup lemon-garlic panko breadcrumbs Pasta water as needed 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. Lemon Artichoke Capellini: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan over medium-low heat and sauté the garlic for 1-2 minutes until fragrant. Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender. Add the white wine and simmer for 1-2 minutes. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Add the butter and lemon juice to taste. Toss on medium-high heat. Remove from heat and add the Parmigiano. Toss again until combined. Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients 1/2 lb. rigatoni 14 oz. Corbari or Datterini tomatoes 1 medium graffiti eggplant, cubed 1/4 cup extra virgin olive oil Sea salt to taste 4 garlic cloves, sliced 1 tbsp. crushed Calabrian chili pepper 2 tbsp. butter 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup whole milk ricotta 1/4 cup basil chiffonade, plus more for garnish Red chili flakes for garnish Ricotta salata or Parmigiano Reggiano to finish Pasta water as needed Directions Heat the oven to 400°F and bring a large pot of water to a boil. Add the eggplant to a baking sheet and drizzle with olive oil and salt. Roast for about 20 minutes until golden brown. Add the remaining olive oil to a large sauté pan and sauté the garlic until soft and translucent, about 1-2 minutes. Stir in the crushed Calabrian chili, roasted eggplant, tomatoes and salt to taste. Let simmer for 10-15 minutes until the tomatoes soften then crush the tomatoes using a fork and stir in the butter. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain the pasta and add it directly to the pan with the sauce. Toss on medium heat. Add the Parmigiano, basil chiffonade and pasta water as needed, 1/4 cup at a time. Plate and top with ricotta, more basil, chili flakes and grated ricotta salata or Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients 1/2 lb. shell pasta 6 tbsp. salted butter Zest & juice of 1 lemon 1 cup heavy cream 1 cup Parmigiano Reggiano, grated Pasta water as needed Directions: Bring a large pot of water to a boil. 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. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. When the butter begins to turn golden brown, whisk in the lemon zest. Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup of pasta water. Toss on medium heat. Add the heavy cream and toss again until combined. Remove from heat and add the lemon juice and Parmigiano. Toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo or other short pasta 2 sticks of butter, softened 1 tbsp. crushed Calabrian chili pepper 1/4 tsp. salt 1 garlic clove, finely grated 1 cup Parmigiano Reggiano, finely grated Pasta water as needed *Note: this recipe will make extra Calabrian chili butter that's perfect to save and spread on some focaccia! Directions: Add the butter to a blender along with the crushed Calabrian chili pepper, salt, garlic and 1/4 cup Parmigiano. Blend until the butter is whipped and a smooth consistency. Add more of each ingredient to taste. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until al dente. Once the pasta has finished cooking, strain and add to a large pan along with half of the Calabrian chili butter and 1/4 cup pasta water. Stir in the remaining Parmigiano. Add more pasta water as needed. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. orecchiette 2 tbsp. extra virgin olive oil 1/2 lb. sweet Italian sausage 4 garlic cloves, minced 1/4 tsp crushed red chili flakes (or more if you want extra spice!) 1/2 bunch broccoli rabe, cleaned and roughly chopped 1/3 cup chicken broth Salt to taste 1 cup Parmigiano Reggiano, finely grated Pasta water as needed Directions: Bring two pots of water to a boil. One to blanch the broccoli rabe and one to cook the orecchiette. Once the pasta water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, heat the olive oil in a large pan and sauté the sausage over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the minced garlic, salt and red chili flakes. Sauté for a further 1-2 minutes. Add the broccoli rabe to the other pot of boiling water for about 1 minute to soften. Remove using a spider strainer and add directly to the pan with the sausage. Add the chicken broth and let simmer until the broth is mostly absorbed. Strain the pasta and add it to the pan. Toss on medium-high heat. Add the Parmigiano and toss again. Add pasta water or more chicken broth as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

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 ricotta 2-3 sprigs of basil 1/2 cup Parmigiano Reggiano, finely grated 6 tbsp. unsalted butter 2 pints cherry tomatoes 2 tbsp. extra virgin olive oil Salt to taste Pasta water as needed 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. Preheat the oven to 400°F. For the filling, add the ricotta to a blender along with the basil, half of the Parmigiano and salt to taste. Blend until smooth. Add the filling to a piping bag and set aside. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt to taste. Roast for about 20-30 minutes while making the cappelletti. 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. When the pasta has finished cooking, strain and add directly to the pan with the melted butter. Add the remaining Parmigiano and toss again. Add pasta water as needed. Plate and top with the roasted tomatoes, basil and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Rosé Shrimp Scampi: 1/2 lb. angel hair pasta 3/4 lb. shrimp 4 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced 1/4 tsp. crushed red chili flakes 1/3 cup rosé wine Juice of 1 lemon 2 tbsp. butter 1 tbsp. Italian parsley, finely chopped 1/3 cup lemon-garlic panko breadcrumbs 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: Add the olive oil to a pan over low heat 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. Rosé Shrimp Scampi: 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. While the pasta is cooking, add half of the olive oil to a large sauté pan along with the shrimp, juice of 1/2 lemon and salt and pepper to taste. Sauté the shrimp over medium heat until fully cooked. Remove from the pan and set aside. Add the remaining olive oil to the pan and sauté the sliced garlic over low heat for 1-2 minutes, until soft and translucent. Add the chili flakes and rosé. Let simmer over medium-low heat for 3-4 minutes, then stir in the butter. Strain the pasta and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water and juice of the remaining 1/2 lemon. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add the shrimp back to the pan with the pasta along with the parsley. Toss and top with lemon-garlic panko breadcrumbs and more parsley.