In this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate EGG YOLK ravioli (uovo in raviolo) using the same filling.
DurationIn this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate egg yolk ravioli (uovo in raviolo) using the same filling.
The gorgeous, oversized egg yolk ravioli originated at the famed San Domenico restaurant in Imola, 40 km east of Bologna.
They are the most extravagant fresh pasta shape perfect for dinner or breakfast. They are so rich and delicious! But don't listen to me; let that runny yolk do the talking. We will serve both with a brown butter, sage & toasted nut sauce, which we will learn how to make together.
Ciao! My name is Marina, welcome to Pasta Journey!
In Italy, making pasta together is a Sunday tradition. We cook together and express our love for family and friends through food. My pasta journey began at four years of age in my Grandmother Benedetta’s kitchen in Sicily, where she taught me to craft my first handmade tagliatelle. I love to teach and can’t wait to share my family recipes with you.
Prior to arriving in Australia, I Iived in Bologna, the Italian capital of pasta making. There I learnt how to master different flours and to blend them properly with eggs or water.
Shanghai, Taipei and Hong Kong have also be my home. During my time abroad, I would regularly prepare Italian food to remain connected to my heritage and family back home.
When living in Taipei, I also founded the successful in-home cooking school “Ginger Kitchen”.
This class will show the difference between dried and fresh pasta, and just how easy it is to make your own from scratch.
This class gives you the opportunity to make fresh pasta and turn it into tagliatelle (all done from scratch). The sauce to serve your freshly made tagliatelle will be the one and only Bolognese sauce.
Although dried pasta is cheap and readily available, there is nothing like fresh homemade pasta. If you have never attempted making fresh pasta before, this is the class for you!
In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
Cavatelli are a pasta shape from the Molise/Puglia region in Italy (& my MIL’s signature dish) made with Semola Flour. Easy to make and delicious to eat. You will also learn to make other shapes using the same semola flour. (This pasta can be made vegetarian/vegan)
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