These preparations can be stored in the freezer for about 3-4 months.

MEATBALLS IN PIZZA SAUCE - 8 servings
1.8 kg mixed minced meat - 80 g breadcrumbs (I used panko) - 100 g cow's milk ricotta - 3 handfuls basil (or 3-4 tablespoons parsley) - 2 cloves minced garlic - 1.5 teaspoons crushed hot chili pepper - 100 ml beef or chicken broth - fine salt

RICOTTA, WALNUT, AND PARSLEY RAVIOLI - 6 servings
PASTRY 6 eggs - 500 g plain flour - 100 g semolina
FILLING 1 kg cow's milk ricotta - 130 g walnut kernels - 50 g coarsely chopped parsley - 100 g grated Parmesan cheese - salt - pepper

BOLOGNESE WITCHES - 8 baking trays
1 kg plain flour - 100 g soft lard - 2 cubes fresh yeast - 500 ml natural mineral water - 24 g fine salt + sunflower oil

PORCINI RED SAUCE - 6 servings
700 g porcini mushrooms - 150 ml tomato puree - 2 tablespoons tomato paste (optional) - 2 shallots, finely chopped - 150 ml dry white wine - 40 g butter - 2 handfuls chopped basil - fine salt

CHICKEN ROLLS - 6 servings
1.1 kg sliced ​​chicken - 100 g chard and baby spinach - 400 g Fontal (or other similar cheese), coarsely grated - extra virgin olive oil - salt - pepper

TUNA AND RICOTTA CUTLETS - 3 servings
500 g cow's milk ricotta - 320 g tuna in oil (drained weight) - 1 egg - 5-6 tablespoons breadcrumbs + more for coating - 2 tablespoons grated Parmesan cheese - Zest of half a lemon - Fine salt - Unsweetened puffed rice for coating

ROASTED PEPPERS WITH MINT AND BLACK OLIVES - Serves 4
2 red peppers - 2 yellow peppers - 2 anchovy fillets in oil - 1 handful mint leaves - 1 handful basil leaves - 50 g black olives in oil - Extra virgin olive oil - Fine salt

CHARD SAUCE WITH CHEESE - Serves 2
1 bag of cleaned Swiss chard - 2 or 3 tablespoons grated Parmesan cheese - 2 tablespoons extra virgin olive oil - Salt - Pepper

CARROT CAKE WITH YOGURT - 24-26 cm cake pan
160 g plain flour - 40 g potato starch - 100 g almond flour - 100 g sunflower oil - 2 medium eggs - 200 g sugar Semolina - 80 g yogurt - 18 g non-vanilla baking powder - 1 tablespoon vanilla extract - 250 g grated or blended carrots - flaked almonds

00:36 Egg puff pastry
02:32 Bolognese witches
04:19 Ricotta, parsley, and walnut ravioli
11:54 Meatballs with spicy sauce
17:14 Wrapping up Bolognese witches
20:44 Ricotta and tuna cutlets
23:02 Roasted peppers with mint and olives
24:38 Porcini mushroom and tomato sauce
17:56 Finishing roasted peppers with mint and olives
30:22 Stringy chicken rolls with chard
33:07 Swiss chard with cheese and lemon
36:45 Carrot and almond cake with yogurt

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