A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Ravioli
Saturday, January 9th
10:00 - 11:15 AM PST / 1:00 - 2:15 PM EST
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 group 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.
Recipe Kits will be provided for the ravioli.
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
Negroni
1 bottle Campari
1 bottle Red Vermouth
1 bottle gin
1 orange
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
cocktail glass
spoon
jigger/measuring cup
General Steps
Mix cheese filling
Prepare the dough
Stuff/shape the ravioli
Make the Negroni
Cook the ravioli after class