Four

cheese-filled tortellini (about 400 grams) • mild Gorgonzola cheese (about 100 grams) • soft Taleggio cheese (about 100 grams) • grated Parmesan cheese (about 100 grams) • Robiola cheese (about 100 grams) • milk (about 240 ml) • Salt, to taste • Black pepper, to taste

durum wheat semolina flour (100 grams) • salt • baking powder for savory pies (2 grams) • unsweetened soy yogurt (40 grams) • unsweetened soy milk or water (30 ml) • Extra virgin olive oil, as needed, for brushing • Salt, as needed, for baking • extra virgin olive oil • small leek • diced pumpkin (100 grams) • peeled potatoes, diced (100 grams) • roasted red bell pepper strips (100 grams) •

gnocchi (400 grams) • mild blue cheese (100 grams) • ricotta cheese (80 grams) • grated Parmesan cheese (40 grams) • plant-based cream (60 grams) • Black pepper, to taste • olive oil • skillet • pot • wooden spoon • slotted spoon • Because the cheeses spoil easily, it's best to eat the gnocchi right away

avocado • fresh sage, chopped • onion, chopped • garlic, chopped • olive oil • salt • pepper

short pasta (penne, fusilli, macaroni, rigatoni, or even farfalle if you like) • ready-made meat sauce (or your own frozen meat sauce, thawed) • (about 1 cup/250 grams) of béchamel sauce • grated Parmesan cheese • grated Pecorino Romano cheese • butter • Extra virgin olive oil, drizzled on top before baking • Freshly ground black pepper (or a four-pepper blend, if you prefer)