Mac Cheese

Pomodoro Tortellaci is a homemade Italian pasta dish that features tortellini stuffed with a mixture of ricotta and Parmesan cheese, then served with a fresh tomato sauce. The dish showcases a vibrant, rich tomato sauce made from San Marzano tomatoes paired with aromatic garlic and basil, creating a bright and flavorful experience. Here's how to create this delightful dish at home.

Pomodoro Tortellaci

Butternut Tortellaci

Lemon Passion

toasted breadcrumbs, honey balsamic glaze

Goat Cheese Peppadew Peppers

fresh romaine, imported romano, creamy caesar dressing, croutons

Caesar

tortellacci stuffed with four-cheese blend, asiago cream, butternut squash, prosciutto, parmesan

Butternut Tortellacci

black pepper parmesan cheese sauce, roasted chicken, mozzarella, shredded parmesan and romano with fresh cracked black pepper

Cacio e Pepe

porcini-stuffed fresh pasta, caramelized onions, marsala cream sauce

Mushroom Ravioli

Mac + Cheese

spinach, artichokes, parmesan, mozzarella, white wine, hint of spice, garlic-brushed rosemary bread

Spinach + Artichoke Dip

crisp-fried, four-cheese pasta, truffle alfredo sauce

Signature Mac & Cheese bites

hand-breaded milanese-style chicken breast, imported pomodorina, mozzarella, capellini

Chicken Parmesan

chicken breast, mushrooms, marsala wine sauce, roasted garlic, capellini

Chicken Marsala

tortellacci stuffed with four-cheese blend, imported pomodorina sauce, charred tomatoes

Pomodoro Tortellacci

bolognese sauce, Italian sausage, ricotta, mozzarella, imported pomodorina sauce

Lasagna Bolognese

penne, asiago, fontina, smoked mozzarella, cheddar, pecorino, truffle oil, herbed breadcrumbs

Signature Truffle Mac + Cheese

Fettuccine Alfredo

grilled chicken, mushrooms, caramelized onions, parmesan cheese, rigatoni, creamy marsala wine sauce

Carmela’s Chicken Rigatoni

Bibb Bleu

Mom's Ricotta Meatballs Spaghetti

Spaghetti + Meat Sauce

Spaghetti + Pomodorina

Cheese Ravioli w/ Mashed Potatoes

In a large pot, bring water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.

Boil the Pasta

Once cooked, drain the macaroni in a colander and set aside.

Drain the Pasta

In the same pot, melt 4 tablespoons of butter over medium heat.

Melt the Butter

Once the butter is melted, add 1 tablespoon of all-purpose flour and whisk continuously for about 1 minute until it's a light golden color.

Add Flour

Gradually pour in 2 cups of milk while whisking to avoid lumps. Continue to cook until the mixture thickens, about 5-7 minutes.

Add Milk

Remove the pot from heat and stir in 2 cups of shredded cheddar cheese, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika until smooth.

Add Cheese and Seasoning

Add the drained macaroni to the cheese sauce and stir until the pasta is fully coated.

Mix Pasta and Sauce

In a small bowl, combine 1 cup of breadcrumbs, 1 cup of grated Parmesan cheese, and 2 tablespoons of melted butter. Mix well.

Prepare Breadcrumb Topping

Transfer the mac and cheese to a baking dish, sprinkle the breadcrumb mixture evenly on top, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until golden brown.

Top and Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade mac and cheese!

Serve

Elbow macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Salt

Black pepper

Paprika

Breadcrumbs

Parmesan cheese, grated

Butter, melted

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into this well. Gradually mix the flour into the eggs using a fork until a rough dough begins to form.

Make the Dough

Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, nutmeg, and salt. Mix well until all ingredients are fully incorporated.

Prepare the Filling

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the canned San Marzano tomatoes, season with salt and black pepper, and bring to a simmer. Let it cook for 20-25 minutes, stirring occasionally.

Cook the Sauce

Once the sauce thickens, add the fresh basil leaves and stir to combine. Remove from heat and set aside.

Finish the Sauce

After the dough has rested, divide it into four pieces. Roll each piece out thinly on a floured surface, about 1/16 inch thick.

Roll Out the Dough

Cut the rolled dough into squares of about 3 inches. Place a teaspoon of filling in the center of each square. Fold the square over to form a triangle, pressing to seal. Bring the two corners of the triangle together to form a tortellaci shape, pressing to seal again.

Cut and Fill the Tortellaci

Bring a large pot of salted water to a boil. Gently add the tortellaci and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Cook the Tortellaci

Plate the tortellaci and generously spoon the Pomodoro sauce over them. Garnish with additional Parmesan cheese and fresh basil if desired.

Eggs

Ricotta cheese

Fresh basil, chopped

Nutmeg

Olive oil

Garlic, minced

Canned San Marzano tomatoes

Fresh basil leaves

In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until the dough begins to come together.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

In a pot of boiling salted water, cook the butternut squash until tender, about 15-20 minutes. Drain and allow to cool slightly.

Cook the Butternut Squash

In a bowl, mash the cooked butternut squash. Add ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined. Set aside.

Divide the resting pasta dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin on a floured surface.

Cut the rolled dough into squares (about 3 inches). Place a spoonful of filling in the center of each square. Fold the square over to form a triangle, sealing the edges tightly.

Cut and Fill

Bring the two corners of the triangle together to form a 'C' shape and pinch to seal. Repeat with the remaining dough and filling.

Shape the Tortellaci

Bring a large pot of salted water to a boil. Cook the tortellaci in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

In a large skillet, melt the butter over medium heat. Add sage leaves and cook until crispy. Add minced garlic and cook for an additional 1-2 minutes. Season with salt and black pepper.

Prepare the Sauce

Gently toss the cooked tortellaci in the sage butter sauce. Serve warm with additional grated Parmesan if desired.

Butternut squash

Parmesan cheese

Sage leaves

Garlic

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, cream the softened butter until light and fluffy. Gradually add the granulated sugar and beat until well combined.

Cream Butter and Sugar

Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the milk, vanilla extract, lemon zest, and lemon juice.

Add Eggs and Flavorings

Gradually add the dry ingredients to the wet mixture, mixing just until combined and no dry pockets remain.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Cool the Cakes

In a saucepan, fill with 1-2 inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring it does not touch the water.

Prepare the Double Boiler

In the heatproof bowl, whisk together the egg yolks, sugar, and lemon juice until smooth and pale.

Whisk Ingredients

Place the bowl over the simmering water and continue whisking until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes.

Cook the Curd

Remove the curd from heat and whisk in the butter and lemon zest until fully melted and combined.

Add Butter and Zest

Transfer the lemon curd to a bowl and let it cool at room temperature before refrigerating until ready to use.

Cool the Curd

Place a mixing bowl and beaters in the freezer for about 10 minutes to chill.

Chill Mixing Bowl

Pour the heavy cream into the chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form.

Whip Cream

Sprinkle in the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.

Add Sugar and Vanilla

Use immediately or refrigerate in an airtight container for up to 2 days.

Store Whipped Cream

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter, softened

eggs

milk

vanilla extract

zest of 1 lemon

juice of 1 lemon

egg yolks

lemon juice

unsalted butter

lemon zest

heavy cream

powdered sugar

Preheat your oven to 375°F (190°C). Rinse the Peppadew peppers under cold water and pat them dry with a paper towel.

Prepare the Peppadew Peppers

In a mixing bowl, combine the goat cheese and toasted breadcrumbs. Mix until well combined. Carefully stuff each Peppadew pepper with the goat cheese mixture using a small spoon or piping bag.

Fill the Peppers

Place the stuffed Peppadew peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the tops are golden and the cheese is warmed through.

Bake the Peppers

In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and black pepper until smooth and well combined.

Make the Glaze

Once the Peppadew peppers are baked, remove them from the oven and drizzle the honey balsamic glaze over the top. Serve warm as an appetizer or party snack.

Drizzle and Serve

Goat cheese

Peppadew peppers

Toasted breadcrumbs

Honey

Balsamic vinegar

Wash the romaine lettuce thoroughly under cold water, then dry it using a salad spinner or by patting it with paper towels. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare Romaine Lettuce

Grate the imported Romano cheese using a cheese grater. Add the grated cheese and croutons to the bowl with the chopped romaine lettuce.

Add Cheese and Croutons

In a medium mixing bowl, combine the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Whisk together until smooth and well combined.

Combine Dressing Ingredients

Add salt and black pepper to the dressing mixture, adjusting to taste. Mix again to ensure seasoning is evenly distributed.

Season the Dressing

Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to coat the romaine lettuce, croutons, and cheese evenly with the dressing.

Dress the Salad

Serve the Caesar salad immediately in individual bowls or plates, garnished with additional Romano cheese if desired.

Romaine Lettuce

Imported Romano Cheese

Croutons

Mayonnaise

Parmesan Cheese

Lemon Juice

Dijon Mustard

Worcestershire Sauce

Black Pepper

In a large bowl, combine the all-purpose flour and salt. Create a well in the center, crack in the eggs and add the olive oil. Using a fork, beat the eggs and gradually incorporate the flour from the edges until a rough dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 30-40 minutes until tender. Once cooled, scoop out the flesh and mash it.

Prepare the Butternut Squash

In a bowl, combine the mashed butternut squash, ricotta, mascarpone, parmesan, asiago, salt, pepper, and nutmeg. Mix until smooth and well combined.