Ravioli
Saturday, February 6th
12:00 PM - 1:15 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. They’ll even go over how to fry the ravioli - a twist for a perfect appetizer!
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 + 1/4 cup for dusting the table/surface
150 grams (3/4 cup) ricotta cheese
1 teaspoon olive oil
50 grams (1/2 cup) Parmigiano-Reggiano cheese
1/2 cup of boiling water
Marjoram or basil, but marjoram is better
Tomato with basil sauce for topping or dipping
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.
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 dough
Cut/stuff/shape the ravioli
Learn how to cook or fry the ravioli for after class