Pass the pasta! Boston chefs are rolling out the noodles and more for you to get your carb fix this Restaurant Week. From short rib-stuffed ravioli and Parmesan gnocchi to homemade linguini and minted pappardelle, there’s a style for every diner. Take a peek below at just some of the options and get your fill before RWB wraps up.

Artu – Short rib ravioli with shiitake mushrooms and veal demi glace

Harvest – Spaghetti carbonara with pancetta, egg yolk and black pepper

Les Zygomates – Zygs homemade linguini with chicken, capers, black olives and vodka cream sauce

Terramia Ristorante – Fig, mascarpone and walnut ravioli with sage cream sauce and pork medallion

T. W. Food – Minted pappardelle with ragu of wild mushrooms, smoked bacon savory

Zebra’s Bistro –  Parmesan Parisian gnocchi with oyster mushrooms, slow poached egg, pecorino cheese and pea tendrils