Ed Carrella always keeps his mom’s cookbook next to him in the kitchen, along with his dad’s royal blue ledger of recipes from his restaurant days in Chicago. Tina and Angelo Carrella immigrated to the windy city in the late ’60s, leaving their home in Naples, Italy.

They dreamed of owning their own business and opened a Neapolitan pizzeria, adding pasta to the menu after Angelo brought home 25 pounds of ricotta and Tina spent hours and hours developing her ravioli recipe (still found in that little blue ledger).