Monteverde Restaurant & Pastificio

Large, single raviolo filled with creamy ricotta and spinach, topped with browned butter and sage.

Our take on the Roman classic. Freshly made tonnarelli pasta, Pecorino Romano, and copious amounts of black pepper.

Piedmontese pinched pasta filled with roasted meats, served in a rich meat reduction.

Hand-rolled trofie pasta with a vibrant basil pesto, green beans, and potatoes. A classic Ligurian staple.

Spaghetti, guanciale, egg yolk, Pecorino Romano, and black pepper. A rich and authentic Roman pasta dish.