Thanksgiving Leftover Cappelletti
Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.
Autumn Lasagne with Winter Squash, Roasted Onions & Sage
Sweet winter squash, roasted red onions, and rich Alpine cheeses layered between sheets of fresh pasta, then baked into a heavenly tower of fall flavors and topped with crisp, crackly sage.
Pesto-Ricotta Filled Raviolo with Brown Butter, Crispy Sage & Walnuts
Want to impress your next dinner guests without laboring over pasta dough for hours? Make this. They'll never know there's only two ingredients in the filling.
Bettina’s Stranguggi from The Pasta Grannies Comfort Cooking Cookbook
A sneak peek recipe from the new Pasta Grannies: Comfort Cooking book. Bettina shares her stranguggi pasta recipe (similar to cavatelli), which she serves with a special white bean called cannellina bianca and stewed greens.
Pasta al Fumo: Spicy Tomato Pici
Meryl Feinstein of Pasta Social Club shares her vegetarian take on "pasta al fumo," a smoky-spicy pasta hailing from the Tuscan town of Cortona. Think: vodka sauce's smokin' hot cousin.
Summertime Bolognese
This lighter, veggie-forward take on bolognese comes together in about an hour and lends itself well to endless substitutions.
Rigatoni with Sausage Fennel Ragù & Whipped Ricotta
A dish inspired by dads, for dads. Thinly sliced fennel adds a touch of sweetness, while Italian sausage creates instant flavor in this ragù rigatoni.
Leek, Pea & Mint Mezzelune with Asapragus & Burrata
Bursting with an array of spring flavors, these half-moon ravioli feature caramelized leeks, green peas, and fresh mint.
Sunday Roast Beef & Mashed Potato Doppio Ravioli
Beef roast one day, ravioli the next. Contributor Jon Bennion shows you how to turn your roast leftovers into hearty double ravioli pockets, served with unctuous roast gravy.