Jason Stoneburner is an expert pasta maker and chef with decades of experience. He’s the chef and partner at Stoneburner, Sunny Hill, and Stoup Brewing in Seattle.

Jason Stoneburner

Stuffed pasta is the ultimate gift: an attractive wrapping of semolina and flour around a warm, delicious center of creamy potatoes or luscious ricotta, lovingly presented to the people most important to you. And <a href="/activities/ravioli-s-chubby-cousin-culurgiones-with-jason-stoneburner">culurgiones</a>, named for the “little bundles” of joy that they are, are a gift our picky kitchen loves to give—and receive.But even the most expertly wrapped gifts are better if you dress them up with just the right ribbons and bows. So we asked Jason Stoneburner, pasta expert extraordinaire, dough-rolling aficionado, and chef-owner of <a href="https://www.stoneburnerseattle.com/home">Stoneburner</a>, one of our favorite Seattle restaurants, to show us how to whip up the perfect sauce to complement those delectable little bundles. The result: a light, smoky ham shank broth that brings out the culurgiones’ rich flavor. So get ready to tear into a delicious bowl of gluten-rich presents. With homemade pasta, any day can feel like your birthday.*OTHER PEOPLE’S IDEAS: A Series From ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Smoked Ham Shank Broth and Handmade Culurgiones, With Jason Stoneburner