An Italian Holiday Meal – Artichoke & Lemon Risotto with Flank Steak Pinwheels and Chocolate Ravioli for Dessert

Prepare the Flank Steak

• Lay the flank steak out on a cutting board or similar and pound it until its about 1/4 inch thick. Don't go through the steak! Rub 1 tbsp Colavita Roasted Garlic Olive Oil over both sides of the steak. Sprinkle both sides with salt and pepper.
• Mince the garlic into a paste and rub it on one side of the steak. Let it sit in fridge for an hour.
• Pull the steak out of the fridge and spread the tomato pesto over the garlic. Lay the slices of prosciutto to cover the steak. Follow with the fontina cheese. Roll the steak up length-wise like a jelly roll and tie it up with butcher twine.

Make the Risotto

• Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out the juice. Set zest and juice aside.
• Open the artichokes and drain them. Slice each artichoke heart into quarters. Set aside
• Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
• Add the oil to a medium sized pot over medium heat. Add onion, garlic, and a pinch of salt; cook until the onion is slightly softened, about 6 minutes. Add the artichokes and the Colavita Arborio Rice. Give it a stir. Pour in the wine, and stir until wine has almost been absorbed.
• Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
• Season with salt and pepper. Add parmesan cheese, lemon zest, and the lemon juice; stir until the cheese is melted and rice is moist and creamy. Serve immediately, garnished with chives and lemon zest.
  

Cook the Flank Steak

• Preheat your oven to 350. 
• Heat up an oven proof skillet (cast iron works great for this) to medium-high heat. When the pan is nice and hot, add a little oil to the pan and brown all sides of the meat roll. Remove the meat from the heat and transfer to a cutting board, but keep the pan hot. Slice into pieces about 1 inch thick. Try to keep the butcher twine around each slice. Place back into the skillet and place in oven for 5 mins. Remove from oven when the cheese is all melted and the steaks are nice and browned.
  
• To serve, spoon some rice into a bowl or onto a plate, sprinkle with parmesan cheese and fresh chives. Top with 2 flank steak pinwheels but make sure to remove the butcher string before you serve.

• Make the Pasta
• Add the flour and salt to a large bowl and make a well in the middle. Add the eggs and the oil to the well. Mix the eggs and oil into the flour.
• Melt the chocolate in the microwave or in a glass bowl over hot water. Add the melted chocolate to the flour mixture and mix well.
• Knead the dough well until the dough gets very smooth. If its too stiff just add a little bit more oil. Only about half a teaspoon at a time. Then cover with saran wrap and let it rest for an hour on the counter before you use it.
  
  Make the Filling
• In a medium sized bowl, add the cheeses, raspberries, sugar and cinnamon. Stir well, cover, and set aside in the fridge till you are ready to use it.
  
  Make the Ravioli
• Cut the pasta dough into quarters. Put one of the quarters through the pasta maker to make a long sheet of pasta. Alternatively you can roll it out into a long rectangle.
• Lay the dough on a flat surface and spoon a tablespoon of the filling into the middle of the rectangle and all the way down the sheet about 3 inches apart. Beat the egg and brush it in a square shape around each mound of filling.
• Roll another quarter of dough in the pasta maker or with a rolling pin. Place the second sheet on top of the second, covering the first one. Press the top layer against the bottom layer firmly around the filling to seal it.
• Cut out the pasta squares and discard the scraps. Continue until all the pasta is made.
• Boil a big pot of water while you make the ravioli. When you are ready to cook it, drop the pasta into the boiling water and cook for about 5 mins or until the ravioli floats.
• While the pasta is cooking, make the white chocolate sauce by melting the chocolate in a glass bowl and then adding the liqueur to it and mix well. Set aside. If it gets cool and hard, just heat it up a little to melt it again.
• Place a few of the ravioli on a plate and sprinkle a few raspberries on top and then the white chocolate sauce.
• Enjoy!