Ravioli
Saturday, November 21st
12:00 PM - 1:00 PM Pacific Time
Join Domenico and Maria in their home on the small island of Capri. Grab some cheese, your rolling pin, and learn how to make a traditional ravioli. This is a great class for the whole family and a lot easier than you might think!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Ravioli
Makes about 20 ravioli - serves approximately 2 people
200 grams (1 2/3 cups) all-purpose or 00 flour
200 grams (3/4 cup) caciotta or ricotta cheese
1 teaspoon olive oil
50 grams (1/2 cup) Parmigiano-Reggiano cheese
1/2 cup of boiling water
1 egg (skip if using ricotta cheese)
Marjoram or basil, but marjoram is better
Tomato with basil sauce for topping
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Food processor or blender (if using cacciota cheese)
Rolling pin
1 bowl
Ravioli stamp (like this) OR a champagne flute/small cookie cutter
Open surface for rolling out the dough
General Steps
Mix cheese filling
Make the dough
Make the ravioli
Cook the ravioli