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Balanzoni di ricotta al pomodoro

Green Tortelli filled with ricotta with tomato sauce

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Class Details

Dish Name: Balanzoni di ricotta al pomodoro
Dish Description: Balanzoni is a filled pasta from the city of Bologna, this pasta has a green color because of the use of spinach in the dough.
Dish Description: Medium
Class Length: 120 min
Total Prep. Time: 90 min
Total Cook Time: 30 min
Total Served: 2
Class Language: English
Class Location: Zoom

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
February 27, 2022
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

Balanzoni has the same shape as tortellini but its size is double or triple of normal tortellini. Its name derives from the Bolognese mask of Dr. Balanzone, once in fact this pasta was consumed during the carnival period but today it can be eaten at any time of the year.

Traditionally it is filled with mascarpone and mortadella and dressed in butter and sage.

In this cooking class, Riccardo will teach you how to make Balanzoni, with its traditional green dough made by spinach and with decidedly lighter ricotta filling to serve it with a fresh tomato sauce.

Ingredients

For the pasta:

  • 200 grams (1.57 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs (at room temperature)
  • 50 grams (0,4 cup) Boiled spinach

For the filling:

  • 250 grams (8 oz) Ricotta cheese
  • 50 grams (½ cup) Parmigiano Reggiano, finely grated
  • 3 tbsp Chopped fresh parsley leaves
  • 1 tsp Nutmeg
  • 1 Garlic clove, minced

For the sauce:

  • 400 grams (14 oz) Whole peeled tomatoes or Tomato puree (passata)
  • 2 tbsp Extra virgin olive oil
  • 1 Garlic clove
  • Salt

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Cutting board
Bench scraper
Mixing bowl
Plastic wrap
Piping bag
Saucepan
Pot

3 Days Before Class

After the booking you will receive the Zoom link by email. The day of class use the link to join the class.

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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