View fullsize Sunburst ravioletti pasta salad! I made the ravioletti with a 2 parts ricotta, 1 part of each ricotta, and parmesan filling. Cooked, then immediately cooled in an ice bath. I cooked them a little longer than I would if I were finishing in a sauce.
View fullsize Saffron gnocchi sardi in a luxuriously rich lobster cream sauce, topped off with a breadcrumb gremolata with a twist. This process was also filmed but succumbed to the same SD card failure as the gnocchi 😑 This was for 6 servings, so I had 6 lobst
View fullsize Saffron gnocchi sardi! I filmed the process, but for the first time, my SD card decided not to cooperate, so I lost all of the footage 😑. I was making enough for 6 servings, so I used: 675g Semola (Molino Pasino from @qbcucina) 337g warm water I
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View fullsize Happy Mother's Day! - I thought my new custom phrase bowl from @qbcucina was a fitting sentiment for the day 'good food. good wine. good friends.' (And good family of course!) - I was craving pasta last night, but something simple because I was abso
View fullsize Hello everyone, I’m still here! I am hoping to break my silence on here and get back to regular posting. It has been a heck of a year, with a lot of ups and downs and some big changes. Quite frankly, the past few months were overwhelming both
View fullsize I was hoping to revisit and tweak my St. Patrick's day ravioli from last year, but I have been too busy filling orders to make pasta (thank you!!). I have toyed with some non-traditional fillings in the past, but this was absolutely one of my most s
View fullsize Exciting news... I'm in @foodandwine magazine! Right after the cake from The Bear! I never take any sort of press, interview, or blog post for granted, I am truly blown away that anyone would want to know more about what I do. But to be in Food and W
View fullsize Flower ravioletti! You may have seen @pastasocialclub post a recipe and video using this mold (if you haven't you need to check it out!). When I was trying to come up with new ideas for molds this year, it was mid-December and I was in full-on prod