Book and join this class from your computer, phone, or tablet.

Duration: 120 minutes

Group Size: Up to 25 people

Language: English

Date & Time:  Saturday, May 29th at 2pm EST (New York time) | 11am PST (San Francisco)

See you there!

Fiona

* This class may be recorded. By joining this class, you agree to be recorded if your audio or video is turned on. The recording may be shared with the class participants ONLY and will be available for viewing for the next 10 days.

This class is hosted online. Once you book, you’ll receive an email with a link and details on how to join. Anyone with the ingredients can participate from their own kitchen.

During this live zoom class, we will make 2 different pasta doughs,  and I will show you how to use the food processor method, which is very efficient and saves us time to work on our rolling and shaping of the dough.  While our doughs are resting we will make a ricotta and spinach filling 

We will talk about drying, storing, and gifting the ravioli. 

A pasta machine is required for this class if you are cooking along. However, if you prefer you could watch and learn during the class and use the recording, which will be sent to you after class, and refer to it at your own convenience.

Food Items Checklist:

• 00 pasta flour (if you can't get any just use all-purpose flour)
• Eggs  
• Olive oil
• Salt
• Garlic 
• One bunch parsley or spinach (washed and dried) 
• Beet powder or oven roasted red beets
• Turmeric 
• If you choose to do a blue pasta you would need blue spirulina or butterfly pea flower powder 

For the filling 

• 1 cup ricotta cheese drained for 15 min 
• 3 to 4 cups spinach 
• 1/2 cup Parmesan cheese

Equipment: 

• Pasta machine of any kind 
• Blender 
• Food processor ( optional)
• Bench scraper 
• A well-floured baking sheet or drying racks
• A ruler 
• A rolling cutter straight or fluted 
• Small paintbrush 
• Large round cookie cutter or you can use a cup