Learn how to make ricotta and spinach ravioli from scratch with Ludo, an Italian mother with three children who will be sharing her traditional Italian cooking secrets with us.
Please purchase the following ingredients ahead of time as we will all cook together over zoom. If you would like learn how to make homemade pasta, you may join in this class as well.
Click HERE to register for the event.
Serving size: 20 pieces of ravioli
Flour - 250 grams
Eggs - 125 grams (around 2 eggs and 1 yolk)
Ricotta cheese - 125 grams (can be substituted with 250g of boiled potato and 50g of shredded mozzarella)
Parmesan cheese - 50 grams
Spinach - 250 grams
Rolling pin or pasta machine
Mixer (preferred, but optional)
Sac-a-poche or baking paper
Knife and Pan
Please boil the potatoes ahead of time. Skin the potatoes, dice them, and place them in a small bowl, submerging the potatoes with water so that the water covers about half of the potatoes, and microwave for 5 minutes.