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Prepare the Fresh Pasta Sheets according to the directions. Heat the olive oil in a large sauté pan or skillet over medium heat. Sauté the onions and garlic until they are tender, 4-5 minutes. Increase the heat to medium high and

Prepare the Fresh Pasta Sheets according to the recipe. To make the filling, mix the pumpkin, cream, salt and pepper in small saucepan and cook over medium high heat, stirring often until the puree is thick and pulls away from the

Prepare the Calabrian Sauce with Sausage. And keep warm. While you make the ravioli this step can be made the day before. Prepare the stuffing. In a medium sized glass mixing bowl, combine the minced soppresatta, ricotta cheese, egg yolk and romano

Prepare the Fresh Pasta Sheets according to the recipe. Dust the pasta sheets generously with flour. Roll each sheet up lengthwise and with a sharp knife, cut into 1 inch wide ribbons. Unroll the pappardelle, toss with additional flour to prevent

Prepare the Fresh Pasta Sheets according to the recipe. Dust the pasta sheets generously with flour. Roll each sheet up lengthwise and with a sharp knife, cut into 1 inch wide ribbons. Unroll the pappardelle, toss with additional flour to prevent

Make the rustic Lamb sauce. While the meat sauce is cooking, make the pappardelle. Dust the Fresh Pasta Sheets generously with flour and roll each sheet up lengthwise. Cut the pasta into 1-inch wide ribbons with a sharp knife. Unroll the

Prepare a small batch of the Fresh Pasta Sheets according to the directions. To make the filling, heat the olive oil in a skillet or sauté pan over medium high heat. Stir in the garlic and red pepper flakes and cook

Prepare a small recipe of Fresh Pasta Sheets according to the recipe. Heat the chicken stock to boiling and stir in the porcini mushrooms. Remove from the heat, cover and let the mushrooms reconstitute for 20-30 minutes. Drain, reserving the stock.

Separate the lobster meat from the shells. The meat will be used in the ravioli filling, the shells to flavor the sauce. Make lobster sauce first. In a large saucepan or stock pot, melt the butter and the olive oil together

In a large saucepan, heat the olive oil over medium heat and slowly sauté the celery, carrot, onion and garlic until they are tender and golden brown, 5-6 minutes. Increase the heat to medium high and add the ground veal