3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
16oz can crushed plum tomatoes
Kosher salt and white pepper to taste
4 fresh basil leaves, chopped

Coat a saucepan with 2 tablespoons of the oil

and warm over medium-low heat.

Add the garlic and cook, stirring, until soft.

Add the crushed tomatoes; season with salt and pepper.

Turn the heat up slightly to medium and simmer

the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. 

wild mushroom Sauce

for the mushroom ravioli

​(Sauces  12 Ravioli)

garlic parmesan sAUCE

for the spinach ravioli

(Sauces 12 Ravioli)


for the LOBSTER ravioli

​(Sauces 12 Ravioli)

1/2 cup diced pancetta
3 cloves garlic, smashed
1 cup each shiitake, oyster and cremini mushrooms, sliced
Kosher salt
1 1/2 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup chopped fresh chives

Extra-virgin olive oil, for drizzling


Add olive oil into a large deep pan.

Add the pancetta and garlic and place over medium-high heat.

When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and sauté until the mushrooms are soft and wilted

Add chicken stock, add salt to taste and cook until reduced by half. Finish with a drizzle of Extra Virgin Olive Oil

Tomato Basil Sauce

for the cheese ravioli

(Sauces 12 Ravioli)

butternut squash Sauce

for the butternut squash  ravioli

(Sauces 12 Ravioli)

2 teaspoons olive oil

2 garlic cloves, minced
2 tablespoons shallots, diced
½ teaspoon chipotle paste
1/2 cup grilled shrimp, chilled and diced

Kosher Salt and white pepper to taste

2 cups heavy cream

1 tablespoons flat Italian Parsley, chopped


Coat a saucepan with 2 teaspoons of the olive oil and warm over medium heat.

Add the shallots and garlic, Once garlic is lightly browned, add the chipotle paste and reduce heat to low.

Add Shrimp and season with salt and pepper. Toss and saute for about a minute.  Remove shrimp and seasonings from pan, cover to keep warm.

Turn heat up to medium.  Add heavy cream and allow to reduce by half, about 8 - 10 minutes. Add the shrimp and seasonings back into the pan.  Finish with parsley.

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
1 large shallot, finely diced
Salt and pepper
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
½ cup freshly grated Pecorino Romano


Split, peel and dice butternut squash. discarding seeds.

Heat pan with olive oil and add shallots over medium heat.

Once shallots are lightly browned, add the squash and season with salt and pepper. Once squash becomes light brown, add sage and chicken broth.

Cover the pan and cook until the squash is tender

Add the Romano cheese and puree the sauce using a food processor or blender.

2 tablespoons butter
2 teaspoons chopped garlic
2 teaspoons flour
¾ cup chicken stock
¾ cup whole milk

2 teaspoon chopped parsley

1/3 cup grated Parmigiano-Reggiano cheese

Kosher salt and white pepper to taste


Melt butter and add garlic in a medium sauce pan.

Cook over medium for 1 minute.

Add flour and cook 1 minute, stirring constantly.

Stir in chicken stock and milk and cook, stirring frequently, until sauce boils and thickens.

Add parsley, salt, pepper and cheese and stir until cheese is melted.