Ravioli Trittico (Three Types!)
Saturday, April 24th
12:00 PM - 1:15 PM Pacific Time
Join Domenico and Maria in their home on the small island of Capri. Grab your rolling pin, and learn how to make not one, but THREE types of ravioli: cheese, spinach and ricotta, and ham and mushroom!
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
1/2 cup of boiling water
1 teaspoon olive oil
50 grams (1/2 cup) Parmigiano-Reggiano cheese plus extra for topping
150 grams (3/4 cup) ricotta cheese
50 grams (1/2 cup) boiled spinach
50 grams (1 oz) sliced ham
50 grams (1/2 cup) mushrooms
Sauce Options (after class)
Tomato with basil sauce
OR
Butter and sage sauce
4-6 sage leaves
2-3 tablespoons butter
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 fillings
Make dough
Cut/stuff/shape the ravioli
Learn how to cook the ravioli for after class