Sun, May 16|
Filled Pasta Class
Please join me for my second live class from Valley Forge Flowers. We will be making Tortellini and Ravioli. This is a ticketed event and the fee is $10.00.
Time & Location
May 16, 2021, 2:00 PM – 3:30 PM EDT
About the event
In this class we will walk through the making of pasta by hand. We will then make Tortellini and finish it in a Sage Butter Sauce, our Ravioli will be finishied off with a simple tomato sauce. The ingredient list and recipes will be sent to you after you register.
So join us for a fun Sunday afternoon.
Pasta Cooking Class
200 grams 00 Flour
2 large eggs
Mound flour on a board and make a well in the middle. Break eggs in a bowl and gently pour into the well in the middle of your flour.
Using a fork slowly work the eggs to break up the yolk and combine with the egg white. Once you have the egg is ready slowly, and with the fork, start to mix the flour into the egg. Try not to break the walls of your mound. Depending on the size of your eggs you may need additional flour or you may not need all of the 200 grams.
Once you have brought the flour and egg together you can start to knead with your hands until you have formed a smooth ball. Your finished pasta dough should fell cool to the touch and not sticky or tacky. If your dough feels sticky or tacky add flour and continue to knead.
Let dough rest, covered on the counter for at least 20 minutes, this will give the flour time to hydrate.
After 20 minutes your dough is ready to roll for any type of pasta.
Roll the pasta dough out as thin as you can get it. Taking a sheet of pasta cut into squares approximately 2 inches. Place filling in the center of the square, you only need about ½ to ¾ teaspoon. Moisten the edges of the dough with water, fold in half to form a triangle and seal the edges. Bring the tips of the bottom of the triangle together and press to seal, bend the top tip away from the fold of the tortellini.
Roll the pasta dough as thin as you can get it but not too thin as to stretch the pasta as you work the dough. If you are using a pasta roller the sheet will already be the right width, if you are rolling the pasta by hand cut into strips approximately 4 inches wide. Place a portion of the filing, about a teaspoon at about 2 ½ inch intervals along your pasta strip, use water to moisten around the filling. Gently place a second layer of pasta over the pasta with the filling. Using your fingers bring the pasta together to seal in the filling. Try not to trap air bubbles in your ravioli as this may cause them to burst while cooking.
Use a knife to cut the ravioli apart and use a fork to complete the seal and decorate the edges.
Grated Parmigiano Reggiano
Bring ingredients together in a bowl and mix together.
Filled Pasta Class
+$0.25 service fee
+$0.25 service fee0