Italian Cooking 101: First lesson- Ravioli is serious business
The food at Il Borghino is AMAZING. Every day we get the most fabulous multi-dish vegetarian meals. The lovely lady on the right is our head chef. The lovely lady on the left is her translator for our cooking lesson.
For today's lesson we are making ravioli. The first thing we learned is that the flour is very important. Keep it handy and use it often.
Even though I am a very experienced and enthusiastic cook I have never made my own pasta. I was fascinated watching this fabulous flour and egg technique.
Super serious supervision as the eggs are mixed and the flour is gradually mixed into the dough.
A plastic spatula like instrument is used to keep the flour in place.
Meanwhile a magnificent filling is made with spinach, ricotta cheese, parmesan cheese, white pepper, and nutmeg.
We all tasted the filling to make sure it was PERFECTO!
This whole process looks rather simple, right? It's not.
My turn to make the pasta. I have multiple coaches. Which I needed.
YAY!! It's working!!!
Stuffing the ravioli.
cutting the pieces.
I am pretty confident I can do this back in America. My teacher does not share my confidence!
Our lovely teachers cooked the ravioli we all made for our lunch and it was outstanding.