Menu
close
EXPLORE CLASSES
Menu
close
BOOK NOW

Ravioli di ricotta al burro e salvia

Ricotta stuffed ravioli with butter and sage

REGISTER FOR CLASS

Class Details

Dish Name: Ravioli di ricotta al burro e salvia
Dish Description: Fresh ravioli made by hand, filled with the most traditional ricotta filling and served on a simple and genuine butter and sage sauce.
Dish Description: Beginner
Class Length: 120 min
Total Prep. Time: 90 min
Total Cook Time: 30 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
January 19, 2022
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

In this cooking class, you'll be able to learn how to make fresh ravioli from scratch. Those squares of pasta will be filled with fresh ricotta and parsley to make this plate perfect all season. Everything will be seasoned with the classic butter and sage sauce to make this dish very simple but at the same time unique and delicious.

Making the egg dough, rolling the pasta with the rolling pin, and shaping the ravioli are just some of the skills you'll learn in this cooking class with Riccardo.

Ingredients

For the pasta:

  • 200 grams (0.8 cup) Soft Wheat Flour Type 00
  • 2 Large eggs (at room temperature)

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:

  • 6 Sage leaves
  • 50 grams Butter, cut into cubes
  • 25 grams (¼ cup) Parmigiano Reggiano, finely grated

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
Piping bag
Mixing bowl
Plastic wrap
Saucepan
Pot

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.

Receive Exclusive Recipes From Chef Riccardo

Chef Riccardo is constantly creating new recipes and sharing traditional Italian recipes from his family. Be the first to receive new recipes before they are launched on the website.