Fancy Ravioli LIVE Masterclass with Fiona (Saturday, May 29th)
Class General Information:
Let’s make 4 different shapes of ravioli, Culurgiones, tortellini, and casoncelli.
Book and join this class from your computer, phone, or tablet.
Duration: 120 minutes
Group Size: Up to 25 people
Date & Time: Saturday, May 29th at 2pm EST (New York time) | 11am PST (San Francisco)
See you there!
* 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.
How to Participate:
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.
What you'll do:
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.
What you'll need:
Food Items Checklist:
00 pasta flour (if you can't get any just use all-purpose flour)
One bunch parsley or spinach (washed and dried)
Beet powder or oven roasted red beets
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
Pasta machine of any kind
Food processor ( optional)
A well-floured baking sheet or drying racks
A rolling cutter straight or fluted
Large round cookie cutter or you can use a cup
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