Learn how to make fresh homemade ravioli (from scratch!) with an expert pasta chef and your teammates! Once you know how to make fresh homemade ravioli, you can experiment with different options for fillings. You’ll be in for a treat as they are as soft as pillows, very tender, creamy on the inside, and can be stuffed with many different things.
But before you dig in, you should know that making ravioli from scratch is a project. Embrace the fact that your kitchen will be messy, and there might be a bit of washing up. However, once you get into a rhythm, the process will be surprisingly relaxing, and the end result will be absolutely amazing. What better way to experience this than share this amazing experience with your colleagues!
Please find below instructions on how to best prepare for your experience:
Please make sure to prepare the following before the class:
Gather all the tools and equipment required as outlined below.
Grate 3 ounces (1¼ cup + 1 tbsp) parmesan cheese lightly packed then refrigerate.
Strain 15 ounces (1 can) of butternut squash puree in a fine mesh strainer / colander, pushing on it with the back of a spoon, to get rid of excess water. Refrigerate.
Gather and measure all the extra ingredients as indicated below.
Equipment Required (must-have):
Rolling Pin / Empty Bottle of Wine / Empty cylindrical water bottle (to roll out the dough)
Cutting board and knife
Large pot (to cook the pasta)
Measuring cups and spoons
Fine mesh strainer / collander
Slotted spoon strainer
In addition to the ingredients in your ravioli kit, you will require the following ingredients:
¾ cup whole milk
6½ tablespoons unsalted butter
¼ teaspoon black pepper
3 extra large eggs
1-2 tbsp olive oil + ⅓ cup water (egg-free version)