Desserts and appetizers are easy to choose, and meal planners always consider the main course carefully. But the first course of every big Christmas meal in Italy is a chance for the cook to show off a little. And, as usual, regional traditions reign supreme. What to serve, then, that is delicious, a little different, yet in harmony with the holiday spirit? Here’s a roundup of our traditional first courses, with a few alternates.
Pumpkin Risotto with Capers and Grapefruit
Spaghetti With Seafood Sauce and Crispy Thyme Bread Crumbs
Paccheri Stuffed With Vegetable Ragù
Spaghetti With Clams
Cacio e Pepe Spaghetti With Artichokes
Sagne Chine (Rich Baked Easter Pasta)
Pistachio Tagliatelle with Salmon Roe
Neapolitan Lasagna
Meat-Stuffed Ravioli in Pumpkin Sauce
Maltagliati, Broccoli and Turnip-Green Soufflé
Truffle-Stuffed Gnocchi with Butter
Crab and Red Currant Lasagna with Champagne
Yellow Mango Rice with Raspadura Cheese
Butternut Squash Gnocchi with Shrimp and Coconut Sauce
Pumpkin Risotto with Artichokes
Macaroni Pie
Pasta e Fagioli with Squash, Lobster, and Sage
Spaghetti in Sparkling Wine Sauce
Tangerine Risotto
Artichoke Carbonara
Saffron Lasagna with Ossobuco Ragù
Castelmagno Cappelletti in Broth
Scampi and Zucchini Ravioli with Bisque and Pine Nuts
Mini Ravioli, Porcini Mushrooms, and Scallops in Broth
Tagliolini with Truffle Butter
Shrimp and Coconut Spaghettini
Truffled arugula tortello pasta
White Risotto
Baked Pasta: The Classic Recipe