Sat, May 16|
Filled Pasta, Tortellini and Ravioli
Please join me on Saturday as we make filled pasta dishes. Tortellini en Brodo and Ravioli in tomato sauce.
Time & Location
May 16, 2020, 2:00 PM – 3:05 PM EDT
About the event
Filled Pasta - Tortellini and Ravioli
300 Grams 00 flour
3 large eggs at room temperature
8 oz Ricotta, set in sieve over a bowl to drain overnight.
1 pkg spinach par boiled and minced as small as you can get it
Fresh grated nutmeg
4 cups soup stock, chicken or beef.
24 oz of jar of tomato, passata or crushed
2 cloves minced garlic, dried oregano for taste
1 pint of cherry tomatoes. Cut in half and roasted in the oven with salt, pepper and olive oil. Cut in a half, roasted in a 275 degree oven for 40 minutes
8 oz fresh Parmigiano Reggiano grated
For this class you will need a method to roll your pasta. This can be the Kitchen Aid pasta rollers, a very long wood rolling pin, Imperia or Marcato pasta roller. Fluted pastry cutter.