Filling

meat tortellini (about 400 grams) • whole peeled tomatoes

For the dough: • whole wheat semolina flour (250 grams) • bread flour (Manitoba) (150 grams) • semolina flour (100 grams) • water (240 grams) • dry yeast (1 gram) • fine salt (8 grams) • Extra virgin olive oil, • For the filling: • fresh Italian sausage (250 grams) • cream cheese (100 grams) • Salt and pepper, to taste •

pork guanciale (1 slice, about 1/2 inch thick) • dry white wine (60 ml) • fresh hot chili pepper • Pecorino Romano cheese (100 grams) • canned peeled tomatoes (400 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Salt,

eggs • sugar (150 grams) • milk (about 120 ml) • vegetable oil (about 120 ml) • Zest of 1 lemon plus juice of half a lemon • all-purpose flour (250 grams) • vanilla baking powder (about 2 teaspoons or 8 grams) • milk (500 ml) • egg yolks • Zest of 1 lemon • sugar (50 grams) • potato starch (20 grams)

all-purpose flour (220 g) • large egg plus 1 egg yolk • sugar (50 g) • melted, cooled butter (50 g) • Marsala wine (1 oz / 30 ml) • salt • For the cream filling • mascarpone cheese (150 g) • lightly whipped heavy cream (150 g) • sugar (30 g) • Peanut oil for frying • Powdered sugar,

all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 50 grams) • unsalted butter, cut into pieces (about 125 grams) • granulated sugar (about 125 grams) • baking powder • large eggs • Nutella, • vanilla powder or 1 teaspoon vanilla extract • Cocoa powder, for dusting

meat-filled tortellini (about 400 grams) • fresh cherry tomatoes, halved (about 150 grams) • garlic clove • small bunch fresh parsley • Extra virgin olive oil, • Black pepper, • Nutmeg, • Salt,

rice paper • toasted sesame oil • Sesame seeds, as needed, for garnish • cremini or white mushrooms • green cabbage • leek • carrots • plain tofu • toasted sesame oil • garlic • fresh ginger • soy sauce •

whole eggs + 1/4 cup egg whites (about 50 grams) • Turmeric and black pepper, to taste

meat-filled tortellini (400 grams) • fresh cherry tomatoes, halved (150 grams) • small bunch fresh basil • Extra virgin olive oil, • garlic • Salt, to taste • Black pepper, to taste • Ground ginger, to taste • fresh hot chili pepper • Ground nutmeg, to taste

veal (200 grams) • beef (300 grams) • pork (200 grams) • carrot • celery stalks • shallot • Vegetables: • marjoram • rosemary • basil leaves • milk (1.5 liters) • all-purpose flour •

all-purpose flour (about 300 grams) • sugar • unsalted butter, softened (about 100 grams) • eggs • Cocoa powder, as needed, and Nutella,

grated dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (15 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • vanilla bean or vanilla extract • salt • frozen pastiera disk, 1 1/4 inches thick (3 cm), for the filling, plus a 1/4-inch (0.5 cm) ring of pastiera for decoration

eggplant • rectangular puff pastry • zucchini • carrots • onion • lactose-free mozzarella cheese • Tomato sauce, • Capers,

all-purpose flour (250 grams) • large egg • powdered sugar (60 grams) • unsalted butter (150 grams) • unsweetened cocoa powder (60 grams) • Nutella • Powdered sugar (for dusting)

hazelnuts (100 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • all-purpose flour, sifted (140 grams) • vanilla powder (or 1 teaspoon vanilla extract) • Nutella (150 grams)

Nutella (about 180 grams) • egg • all-purpose flour (about 150 grams)

cannelloni pasta tubes (semolina durum wheat, for filling) • mozzarella cheese • ground veal • tomato sauce (about 10.5 oz or 300 grams) • unsalted butter (about 3.5 oz or 100 grams) • all-purpose flour • whole milk (about 17 fl oz or 500 ml) • fresh spinach (about 300 grams) • To taste: olive oil, salt, nutmeg, black pepper, soffritto mix (finely chopped onion, carrot, and celery), grated Parmesan cheese

hazelnut flour (200 grams) • sugar (200 grams) • large egg • vegetable oil (165 grams) • all-purpose flour (270 grams)

egg yolks • unsalted butter, softened (150 grams) • powdered sugar (100 grams) • salt • lemon (zest only) • all-purpose flour (250 grams) • baking powder • Nutella, as needed, for filling

Nutella (180 g) • unsalted butter, at room temperature (70 g) • packed light brown sugar (50 g) • large egg • salt (1 g) • Vanilla extract, to taste • all-purpose flour (130 g) • baking powder (2 g) • dark chocolate chips or chunks (30 g)

arancini rice (1 kg) • water (2 liters) • vegetable bouillon cubes • saffron • Bolognese sauce (ragù alla bolognese) • ham (100 grams) • mozzarella cheese • béchamel sauce (to make it more moist and compact) • mortadella (100 grams) • chopped pistachios • béchamel sauce • sparkling water (1/2 liter) •

all-purpose flour (about 300 grams) • cold unsalted butter (about 150 grams) • powdered sugar (about 100 grams) • large egg • Vanilla extract (I used vanillin) • For filling: • As needed, jam (I used homemade peach and ginger jam) • As needed, chocolate hazelnut spread • For decorating: • Powdered sugar

all-purpose flour (about 300 grams) • egg yolks • pumpkin purée (about 200 ml) • salt • ricotta cheese (about 200 grams) • egg • boiled potato • grated Parmesan cheese (about 50 grams) • fresh mint (or substitute with fresh oregano or marjoram) • salt • To taste, ground black pepper • porcini mushroom béchamel (dairy-free if desired) (about 500 ml) •

For the dough • potatoes (800 g) • all-purpose flour (200 g) • egg • potato starch (35 g) • For the filling • spinach (500 g) • ricotta cheese (150 g) • egg • grated Parmesan cheese (30 g) • Salt, pepper, and nutmeg to taste • For the sauce •

eggs • granulated sugar (200 grams) • all-purpose flour (500 grams) • extra virgin olive oil (130 grams) • Lemon zest • baking powder (about 2 1/2 teaspoons or 16 grams) • Cherry preserves or other fruit jam (or chocolate spread) • egg, beaten, for brushing • Powdered sugar (for dusting)

homemade ricotta ravioli • gorgonzola and mascarpone blend (200 grams) • walnut halves (100 grams) • Sage, • Ricotta salata, for grating • Black pepper, • For the ravioli: • pasta flour (1 kg) • eggs • salt • ricotta (700 grams) • eggs •

all-purpose flour (100 grams) • egg • stracciatella cheese (150 grams) • prosciutto (100 grams) • unsalted butter (80 grams) • sage leaves, salt, pepper

whole wheat flour (about 150 grams) • all-purpose flour (about 125 grams) • walnuts or hazelnuts, finely ground (about 2–2.5 ounces or 60–70 grams) • Water, • Salt • ricotta cheese (about 250 grams) • grated Parmesan cheese (about 50 grams) • Zest of 1 lemon

durum wheat semolina flour (about 250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • tomato paste • For the ravioli filling: • lactose-free ricotta cheese (about 100 grams) • cooked, squeezed, and chopped spinach (about 30 grams) • salt • butter • fresh sage leaves