Ricotta Cake

MarthaStewart.com

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7fcbb1c6c90d3110VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Servings: 4

Ingredients:
1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
Unsalted butter, for pan
All-purpose flour, for pan
3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
3 large whole eggs plus 3 large egg yolks, lightly beaten
Confectioners' sugar, for dusting

Strawberry Sauce

Directions:

Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.

Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.

Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.

When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

Strawberry Sauce:

1 pint strawberries, hulled and halved
2 tablespoons sugar
2 teaspoons freshly squeezed lemon juice

Directions:

Combine all ingredients in a medium non reactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries

Maria's Pepper Steak

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=54611&origin=detail&servings=4

"This recipe - flank steak and vegetables cooked in a mixture of soy sauce, honey, and red wine vinegar - makes a great meal served over rice."
Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into
thin strips
2 cloves garlic, minced 1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut
into thin strips

Directions:

1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes

Ravioli Caprese

Recipe courtesy Giada De Laurentiis
Prep Time:40 min
Cook Time:6 min
Serves: 4 to 6 servings

Ingredients:

Dough:
2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water

Filling:
3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce:
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.