Chef Frank Olivieri prepares his Egg Yolk Filled Ravioli & Frankie's Cheesecake.
Read moreMr. Lee's Mushroom Ramen
Lee Chizmar of Mr. Lee's Noodles makes Mr. Lee's Mushroom Ramen.
Read moreSweet Ricotta Chocolate Ravioli and Flourless Chocolate Cake with Dulce de Leche
Chefs Francesco Martorella and Angela Ferri-Irwin make Sweet Ricotta Chocolate Ravioli and Flourless Chocolate Cake.
Read morePoached European Turbot Fillet with Sweet Pea Ravioli, Morel Mushrooms
Chefs David Jansen and Francesco Martorella of Jansen showcase tenderly poached Turbot in Morel Mushrooms and Meyer Lemon Fumet paired with freshly shucked Sweet Pea Ravioli draped in Lemon Beurre Nage.
Read morePasta & Seafood with Coppola Wine
Chef Patrick Feury makes his favorite combination of pasta and seafood. Chef uses freshly made fettuccine, chanterelle mushrooms, and scallops all from Rastelli Market Fresh. They pair the dish with wine from Francis Ford Coppola Winery. Later, Chris Mentzer appears with Ray Rastelli and Stephanie Krout to make tacos and burritos from the Taqueria.
Read moreBrown Rice Fettuccine with Spicy Clams and Winter Salad
Chef Jon Nodler from High Street Hospitality makes Brown Rice Fettuccine with Spicy Clams and a Winter Salad.
Read moreTagliolini Alla Frantoiana
Chef Roberto Donna from Galileo in Washington DC, makes Tagliolini Pasta with Pancetta and Proscuitto.
Read moreParisian Ricotta Gnocchi with Lobster & Truffles
Chef Nicholas Elmi's technique for Parisian Ricotta Gnocchi is a perfect companion for the flavorful lobster soup, topped with black truffles.
Read moreDaikon Pasta
Chef Masaharu Morimoto from Morimoto prepares Daikon Pasta.
Read moreHalibut with Seafood Risotto and Saffron Foam
Chef James Taylor makes Halibut with Seafood Risotto & Saffron Foam.
Read moreGnocchi alla Romana
Chef Roberto Donna makes Gnocchi alla Romana.
Read moreScallops with a 10-Minute Pasta Sauce
Georges Perrier makes Scallops with a 10-Minute Pasta Sauce.
Read moreGnocchi in a Sauce of Eggplant & Smoked Mozzarella
Chef Roberto Donna makes Gnocchi in a Sauce of Eggplant & Smoked Mozzarella
Read moreGrilled Lamb with Turkish Ravioli, Garlic Yogurt Sauce and Minted Cucumber Salad
Chef Alison Barshak from Alison cooks a Grilled Lamb with Turkish Ravioli.
Read moreSteamed Lobster over Homemade Fettuccine
Chef Jonathan Cartwright makes a Steamed Lobster on a bed of homemade Fettuccine.
Read moreEnglish Pea Ravioli
English Pea Ravioli with Chef Rob Evans.
Read moreButternut Squash Tortellini
Chef Christopher Lee of Gilt in New York City Butternut Squash Tortellini.
Read moreSingle Pan Loose "Lasagna"
Chef Lee Chimzar of Bolete makes lasagna out of rolled porcini pasta sheets, Mélange of local mushrooms, caramelized onions, Parmesan, fresh herbs, local baby spinach, Swiss chard and caramelized onion broth.
Read moreFresh Pasta
Chef Joe Grisafi, from Corked Wine Bar and Steak House, makes beautiful fresh made pastas; Spinach & Broccoli Ravioli with Basil Butter Sauce, and Pappardelle with Tomato, Olive, Shallots, Garlic Olive Oil.
Read moreSpaghetti al Nero with Soft Shell Crabs
Chef Luke Palladino makes soft shell crabs with black pasta made from cuttlefish ink.
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