Delicate ravioli stuffed with ricotta and winter squash.

Winter Squash Ricotta Ravioli

Fresh tagliatelle served with wild mushrooms.

Tagliatelle Wild Mushrooms

Fresh tagliatelle pasta served with a medley of wild mushrooms.

Tagliatelle with Wild Mushrooms

A hearty cassoulet featuring Uck sausage.

Uck Sausage Cassoulet

A vibrant seafood dish featuring orzo pasta.

Seafood Orzo Paella

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Add olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour until a shaggy dough forms.

Make the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

Preheat your oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Scoop out the flesh and let it cool.

Cook the Squash

In a mixing bowl, combine the roasted squash, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix until fully combined and smooth.

Make the Filling

After resting, divide the dough into quarters. Roll out one piece at a time on a floured surface until thin, about 1/16 inch thick.

Roll Out the Dough

Using a small cookie scoop or spoon, drop small mounds (about 1 tsp) of filling onto one half of the rolled-out dough, spacing them about 2 inches apart. Fold the other half of the dough over the filling and press down around each mound to seal. Cut out individual ravioli using a pasta cutter or knife.

Fill the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until the butter is browned and the sage is crisp. Season with salt and pepper to taste.

Make the Sauce

Add the cooked ravioli to the skillet with the sage butter and gently toss to coat. Serve immediately with extra Parmesan cheese, if desired.

Serve

All-purpose flour

Large eggs

Olive oil

Salt

Winter squash (such as butternut or acorn)

Ricotta cheese

Parmesan cheese, grated

Nutmeg, freshly grated

Pepper, freshly ground

Butter

Sage leaves, fresh

Clean the wild mushrooms thoroughly to remove any dirt. Slice them into bite-sized pieces if they are large. Mince the garlic and finely chop the shallots. Chop the fresh parsley and set aside.

Prepare the Ingredients

Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook according to package instructions, usually about 2-4 minutes until al dente. Reserve 1 cup of pasta water and then drain the tagliatelle.

Cook the Tagliatelle

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until the shallots are translucent and the garlic is fragrant.

Sauté the Aromatics

Add the sliced wild mushrooms to the skillet. Season with salt and freshly ground black pepper. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Add the Mushrooms

Add the drained tagliatelle to the skillet with the mushrooms. Toss gently to combine, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Combine with Tagliatelle

Sprinkle the chopped parsley and grated Parmesan cheese over the tagliatelle. Toss again to mix everything evenly, adjusting the seasoning with more salt and pepper if needed.

Finish the Dish

Plate the tagliatelle with wild mushrooms, garnishing with additional Parmesan and parsley if desired. Serve immediately and enjoy!

Fresh tagliatelle

Wild mushrooms (e.g., chanterelles, morels, or porcini)

Garlic, minced

Shallots, finely chopped

Unsalted butter

Fresh parsley, chopped

Black pepper, freshly ground

Bring a large pot of salted water to a boil. Add the fresh tagliatelle pasta to the boiling water and cook for about 2-4 minutes, or until al dente. Taste to check doneness.

Prepare the Pasta

Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta in a colander. Set aside.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until the shallots become translucent.

Add the wild mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Cook the Mushrooms

Sprinkle in the fresh thyme leaves, salt, and black pepper. Stir to combine.

Add Flavorings

Pour in the vegetable or chicken broth and bring to a gentle simmer. Then, add the heavy cream and stir well. Allow the sauce to simmer for 5 minutes, letting it thicken slightly.

Add Broth and Cream

Add the drained tagliatelle to the skillet with the sauce. Toss gently to coat the pasta in the mushroom sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Combine Pasta and Sauce

Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.

Finish with Cheese

Divide the tagliatelle with wild mushrooms among serving plates. Garnish with chopped fresh parsley.

Plate the Dish

Serve the dish hot, enjoying the rich flavors of the wild mushrooms and creamy sauce.

Serve Immediately

Fresh tagliatelle pasta

Mixed wild mushrooms (chanterelles, porcini, shiitake)

Fresh thyme leaves

Vegetable or chicken broth

Heavy cream

In a large skillet over medium heat, add the Uck sausage and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Prepare the Sausage

In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the browned sausage back into the skillet along with the white beans, thyme, bay leaves, chicken broth, tomato paste, and red wine (if using). Stir to combine.

Combine Ingredients

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 30 minutes, allowing the flavors to meld together.

Simmer

Remove the bay leaves, taste the cassoulet, and adjust seasoning with salt and black pepper as needed. Serve hot in bowls.

Season and Serve

Uck sausage

White beans (canned, drained and rinsed)

Onion, diced

Carrots, diced

Celery stalks, diced

Bay leaves

Chicken broth

Tomato paste

Red wine (optional)

Black pepper

In a small bowl, combine the shrimp, mussels, and calamari. Set aside.

Prepare Seafood

Chop the onion, garlic, red bell pepper, and tomato. Set aside.

Prep Vegetables

In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.

Cook Aromatics

Stir in the diced red bell pepper and cook for another 2-3 minutes. Add the diced tomato and frozen peas, cooking for an additional 2 minutes.

Add Vegetables

Add the orzo pasta to the pan, stirring well to coat with the oil and vegetables. Cook for 1-2 minutes.

Cook Orzo

Pour in the fish stock or seafood broth, and add the saffron threads, paprika, salt, and black pepper. Bring to a gentle boil.

Add Broth and Seasonings

Once boiling, reduce heat to a simmer. Add the prepared seafood mixture, cover the pan, and cook for about 10-12 minutes until the orzo is tender and the seafood is cooked through.

Cook Seafood

Remove the pan from heat. Fluff the orzo with a fork, sprinkle with chopped parsley, and serve with lemon wedges on the side.

Winter Squash Ricotta Ravioli

Tagliatelle Wild Mushrooms

Tagliatelle With Wild Mushrooms

Uck Sausage Cassoulet

Seafood Orzo Paella