RICOTTA "CHARLOTTE"

Dessert

12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 banana, diced
1 egg
Ladyfingers (I used 25)
Alchermes (it's an Italian red liqueur for cakes), you can use whatever you want to dip cookies in - milk is perfect if there are kids

Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate and the banana.
Put the mix in the fridge for a few moments, while you whisk the white part of the egg. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
Now, line a bowl 3" tall and 8" diameter with plastic (cello) wrap.
Quickly dip one ladyfinger at a time and put the on the bottom of the bowl and around it.
Spread half of the cream, layer with other dipped ladyfingers and the remaining cream, top with a final layer of dipped ladyfingers.
Cover with plastic (cello) wrap and put in the fridge (not freezer) for at least 4 hours.
Take it out half an hour in advance, uncover it place a plate over it and flip the bowl over it. Carefully pull the cello wrap to help it come out and take away the remaining wrap.
This cakes serves 6 - 8 people.

Remember that banana tends to become dark so dice it just before adding it to the cream.

STEAK PIZZAIOLA

Second Course

4 Steaks
1 can of peeled tomatoes, chopped
3 tbsp of capers, chopped
5-6 anchovy filets
2 cloves of garlic
1 tbsp oregano
2 tbsp olive oil

Bring the steaks at room temperature, this way they'll cook better.
In a big skillet put olive oil, anchovies and garlic (whole if you'd like to remove it, otherwise chopped). Sautee them for a couple of minutes.
At this moment, add tomatoes and capers and cook for another couple of minutes. Adjust with salt, add oregano and steaks.
The steaks cooking time depends on how you like them. Serve immediately.

If you cook the steaks for a short time, it's better that you cook the pizzaiola sauce a little bit more to give the flavors enough time to mix.
This sauce is also perfect for pasta.

ASPARAGUS RAVIOLI WITH CREAMY TOMATO SAUCE

First Course

1 lb of asparagus ravioli
2 tbsp of olive oil
12 oz of strained tomatoes or 14 oz of chopped peeled tomatoes
8 oz of ricotta cheese
1 clove of garlic
1 pinch of hot chilli peppers flakes
2 tbsp of grated parmesan

Put a large pot with salted water to boil.
In the meantime, put a big skillet on medium heat, put oil in it, add garlic and chilli peppers flakes, mix for a minute.
Add the tomatoes and cook for 8-10 minutes. Lower the heat to minimum.
When the water boils, "throw" ravioli in and cook for about 5 minutes.
While the ravioli cook, add the ricotta cheese to the tomato sauce and mix it to combine the two ingredients.
Drain the ravioli and put them in the skillet with the sauce, cook for 2 minutes and serve immediately, sprinkled with grated parmesan (or chopped parsley, if you like it).

It could be considered a vegetarian course due to the lack of both meat or fish.

SEAFOOD RAVIOLI WITH FISH SAUCE

First course

1 lb seafood ravioli
8 oz tilapia or sole or cod, diced
6 oz shrimp, diced
1/2 onion, chopped
1/2 cup tomatoes, strained
1/4 cup white wine
2 tbsp olive oil
2 tbsp parsley, chopped
1 pinch of chilli peppers flakes

Put a big pot with water to a boil.
Meanwhile, in a big skillet over medium heat put oil and onions; sautee onions for about 3 minutes and add fish, mix and add wine.
When wine is evaporated (2-3 minutes), add salt, pepper flakes and tomatoes and cook for 5 more minutes.
When the water boils, add salt in it and then ravioli.
Cook for 5 minutes, drain and put them in the skillet with the warm sauce, cook for 1-2 minutes, mixing well to combine.

Served sprinkled with chopped parsley; the use of parmesan in this recipe is highly NOT recommended because parmesan flavor tends to cover every other one.
If you think that the sauce is becoming too thick, add a few tbsp of the ravioli's cooking water.

PENNE WITH RED PESTO

First course

12 oz Penne
5 1/2 oz pesto
1 pinch of hot chilly pepper powder (optional)
4 tbsp strained tomatoes
salt

Put a large pot with water to a boil; when boiling add salt and pasta.
While cooking, put a big skillet over medium heat and warm tomatoes and hot chilly pepper, once savory, remove from heat and add pesto, mix well.
Drain the pasta and put it in the skillet (over medium heat) mix well for 1-2 minutes, serve immediately.

You can use every kind of pasta you like, long or short cut.

SPAGHETTI WITH SUNDRIED TOMATOES

First course

12 oz spaghetti
3 tbsp olive oil
8 oz sun dried tomatoes, peeled and chopped
2 tbsp strained tomatoes
2 tbsp parsley, chopped
2 anchovies fillets
1 clove garlic, chopped
hot chilly pepper flakes
salt

Put a big pot of water to a boil.
Meanwhile, put a skillet over medium heat with: olive oil, anchovies, dried and strained tomatoes, garlic, chilly peppers and salt.
When the water boils, add salt and pasta, cook it for 6 minutes and drain it. Remember to save 1 cup of the water you cooked pasta with.
Put pasta in the skillet with the sauce and add a little of water to mix it well, and cook it for a couple of minutes (if pasta is too dry, add a little more cooking water) stirring frequently.
Serve sprinkled with parsley (and/or parmesan if you prefer).

RISOTTO WITH MOZZARELLA AND MUSHROOMS

First course

11 oz Carnaroli or Arborio rice
2 oz onion, finely chopped
3 oz dried mushrooms (porcini or mixed)
2 tbsp olive oil
6 oz mozzarella, diced or chopped
2 oz cream
2 tbsp parmesan, grated
1/4 cup white wine
2 tbsp parsley, chopped
1 qt broth (vegetable or chicken)

Put broth in a pot and let it boil; lower the heat until it sims.
Soak dried mushrooms in warm water for about 20 minutes, drain them carefully.
Put a big skillet on medium heat and drizzle the olive oil, as soon as it warms, add onions and cook it gently for 5 minutes, then add mushrooms, stir.
At this point add rice, stir it continuously for a couple of minutes and add wine; let it evaporate.
Cook for 15-18 minutes (following your taste) adding a cup of broth from time to time (only when the previous broth is almost absorbed).
Just before the rice is well done, take the skillet away from heat and add mozzarella, cream and parmesan stirring well to combine.
Serve hot, drizzled with chopped parsley

If you want a little less fat, you can use ricotta melted with milk instead of cream.