Spinach & Ricotta Ravioli Class
We’ll end this season with one of the stars of homemade pasta: ravioli. Every region in Italy has its own special formula for the filling, and we’ll use the traditional Tuscan one that calls for ricotta and spinach. We’ll go step by step from kneading to rolling the fresh dough, assembling, and cutting the ravioli.
We’ll serve them with Burro e Salvia, butter and sage, a much-loved pair in Italian cuisine. We’ll add few cherry tomatoes for more flavor and to honor the Italian flag colors: green, white and red!
– ’00’ double zero soft wheat flour
– Parmigiano cheese
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here
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