Next we shared five amazing entrees: Orecchiette (eggplant bolognese with basil and ricotta); Pasta “Rags” (all-arrabbiata with Calabrian chile and bufalo mozzarella); Crushed Pea Agnolotti (with lemon, ricotta, and mint); Spaghetti Zucchine (with shishito pesto); and an Argula & Butter Lettuce Salad (with marcona almonds, asiago cheese, pink peppercorns, and a red wine vinaigrette).