1. Make the filling:
   Heat a drizzle of olive oil in a large pan. Add the minced meats, season with salt and pepper, and cook for about 20 minutes until nicely browned.
   Finely chop the onions, carrots, celery, and garlic, then add to the pan and cook for 10 minutes.
   Pour in the red wine and let it evaporate.
   Add the tomatoes, crush them with a spoon, then pour in half a tin of water.
   Simmer gently for about 1 hour until thickened.
   Remove from heat and stir in the grated Parmesan.
2. Make the ravioli:
   Roll out your fresh pasta into thin sheets (about 1 mm thick).
   Place teaspoons of filling along one sheet, dampen the edges with water, then lay another sheet of pasta over the top.
   Press down around the filling to seal, remove any air, and cut into square ravioli (about 7 cm each).
   Dust a tray with semolina and place the ravioli on it.
3. Make the sauce:
   Fry the garlic and finely chopped chillies in olive oil until lightly golden.
   Add the tomatoes and simmer for 10 minutes.
   Blend the sauce until smooth, season to taste, and keep warm.
4. Cook the ravioli:
   Boil a large pot of salted water.
   Cook the ravioli for about 3 minutes until tender, then drain gently.
   Toss in the warm tomato sauce.
5. Serve:
   Plate the ravioli, top with fresh basil leaves and extra Parmesan, and enjoy!

1. Step 1: Cook the Couscous
   Cook 1 cup of pearl couscous according to the package instructions. After cooking, pour off any remaining water and allow the couscous to cool to room temperature. Fluff with a fork.
2. Step 2: Grill the Peaches
   Brush peach halves with olive oil. Heat a grill or grill pan over medium heat and place the peaches cut side down. Grill for 2–3 minutes on each side until beautifully charred and tender. Allow to cool slightly, then slice.
3. Step 3: Toss the Base
   In a large bowl, combine the cooled couscous, arugula (if using), torn basil leaves, and toasted pine nuts.
4. Step 4: Mix the Dressing
   In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a dash of salt and pepper—then whisk until smooth and well blended. Pour the dressing over the salad and give it a gentle toss so everything gets beautifully coated.
5. Step 5: Assemble and Serve
   Arrange the grilled peach slices over the top of the salad. Tear the burrata cheese over everything. Season with additional salt and pepper to taste. Serve immediately and enjoy every bite!

Pour: 8 people

Source: https://www.recipesrealm.net/grilled-peach-burrata-couscous-salad/

• Cook shrimp
  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.
• Make Greek orzo
  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
• Assembly
  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Total Time : 30 to 40 minutes
Difficulty : Medium
For : 4 people

Source: https://juliasalbum.com/shrimp-orzo-feta/