SPINACH & RICOTTA RAVIOLI

Ingredients
Dough
• 3 1/2 cups all purpose flour (approx 1lbs)
• 3 eggs 1 Yolk
Filling:
• 1 pound spinach
• 1 tablespoon salt
• 1/2 pound ricotta
• 1 egg
• 2 tablespoons heavy cream
• 4 tablespoons grated Parmigiano Reggiano
• 1/4 teaspoon nutmeg
• Pinch black pepper
Sauce:
• 1/4 pound butter
• 1/4 teaspoon nutmeg
• 1 tablespoon chopped sage

Directions
Incorporate the flour into the eggs with a mixer. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.
In a pot of boiling water, cook the spinach until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.
To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.
Raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch). Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.
Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together. Lay on cookie sheet and freeze until ready to use.
When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.

ASPARAGUS & MASCARPONE RISOTTO

8 ounces of risotto Arborio rice
2 tablespoons olive oil
¼ onion, finely sliced
8-12 asparagus
5 cups chix broth
4 tablespoons mascarpone cheese
Heat the oil in a large non-stick pan. Add the onion and sauté lightly for approximately 2 minutes. Now add the rice and mix well until the rice is fully coated with the oil. Add the asparagus tips, and 1 cup of stock. Mix well. Keep stirring over medium heat until almost all the liquid is absorbed, then add an additional cup of stock. Keep repeating this process until the risotto is tender and cooked through. You may need a little additional stock.
Remove from heat and stir in the mascarpone cheese and serve immediately.

PEACH SORBET

4 cups fresh peaches
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon lemon juice
Peel and pit peaches. Place in blender with remaining ingredients and process until smooth. Pour mixture in freezer bowl of an ice cream maker and churn for 25 to 30 minutes. Freeze for at least 4 hours before serving.

TIRAMISU

Ingredients
• EGGS, 3 large, with yolks and whites separated
• SUGAR, 1/2 cup
• MASCARPONE, 8 ounces
• LADYFINGERS, 20
• Espresso or Strong Coffee, 1 cup
• COCOA, 1/8 cup

Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving