The Scottos' summer stew, pesto farfalle and more

1. Trim the stems of the watercress. Rinse watercress and dry thoroughly. Keep chilled until ready to assemble the salad.

2. Combine sherry vinegar, honey, salt and pepper, whisk in olive oil.

3. Assemble salad: Add watermelon, peaches and watercress to a large bowl, dress with vinaigrette, top with pistachio nuts, season with salt and pepper to taste, and serve.

1. Pick over basil leaves, wash and dry in a salad spinner.

2. Place basil in a food processor with the garlic, process until well combined.

3. With machine running, drizzle in olive oil. Add pine nuts and parmesan and process briefly to retain some texture to the pesto. Season with salt and pepper to taste.

4. Cook farfalle pasta according to package directions, drain and place in a large bowl. Add pesto, arugula, toss gently then add in cherry tomatoes, baby zucchini and mozzarella. Stir, transfer to a platter, top with remaining parmesan cheese and serve.

1. Heat 2 tablespoons olive oil in a large deep skillet over low to medium heat. Add the potatoes, garlic and chili peppers and sauté until tender and lightly golden in color, about 3 to 5 minutes.

2. Add the tomatoes to the skillet and cook for 15 minutes, or until the potatoes are soft.

3. Add all the fish, lemon juice and wine. Season with salt and pepper and simmer uncovered over low to medium heat for 5 minutes; the clams should open and the crayfish should be firm.

4. Add the parsley, drizzle with olive and serve.

To make pasta:

1. Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

2. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 15-inches.

3. Cut pasta sheet into 3-inch squares. Place 1 tablespoon of Nutella spread in the center of each square. Lightly beat 1 egg and brush the edges of the pasta squares, then fold diagonally over the filling, pressing gently to seal.

4. Preheat the oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350°F.

5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

For mascarpone cream:

1. Mix 1 container of mascarpone (500 g) with ¼ cup granulated sugar and ½ teaspoon vanilla extract.

To serve:

1. Place a dollop of the mascarpone cream in the center of a plate, surrounded by 5 ravioli; sprinkle with toasted hazelnuts and serve.