Italian Pasta Class
• Ravioli served with brown sage butter sauce.
• Tagliatelle with a lemon cream sauce (Al Lemone), Bacon & Pea pasta sauce (E Piselli con la Pancetta), Cheese, parsley & cream pasta sauce (Alla Panna)
Pasta dough: Scoop 1 and a half cups of cake flour into a little heap. Make a well in the middle with your fingers. Crack two eggs and pour the eggs into the well, add a pinch of salt. Puncture the egg yolks with your fingers. Start to work the flour into the egg mixture from the sides. Mix until you have all the ingredients into a little ball of dough. You can add little bits of water if the dough is to dry. Knead the dough for +- 10 minutes until it is pliable, firm dough. Cover with cling wrap and let it rest in the fridge for +-30 minutes.
Brown Sage butter sauce for Ravioli: Heat 150g of butter over moderate heat, add a handful of fresh sage leaves, fry the sage leaves until the leaves turn slightly brown and crispy. Add a pinch of nutmeg.
Roasted Butternut filling for Ravioli : Peel 1 medium size butternut and cut into 2cm cubes, put the butternut into a roasting pan, add 15 ml of olive oil, the leaves of a sprig of rosemary and two crushed cloves of garlic, and salt & pepper to taste over the butternut. Roast until soft in a heated oven @ 220*C until soft. Mix two tablespoons cream cheese and 50g grated pecorino cheese to the butternut while it is still hot.
Spinach & Pecorino filling for Ravioli: Steam 500g washed spinach to soft, drain all the liquid, fry 1 finely chopped onion and 1 crushed garlic clove in 30ml butter until soft. Mix the spinach, 1 chopped sprig of oregano, 30ml fresh cream, 30ml cream cheese & 30g grated pecorino cheese with the spinach.
Lemon Cream Pasta sauce: Heat 250ml thick cream, finely chopped lemon (without the white) and 100ml Grappa in a saucepan over low heat until the sauce thickens. Take the saucepan of the heat; stir the juice of 1 lemon slowly into the cream sauce. Put the saucepan back onto the heat and let the sauce simmer for +-1minute while you keep on stirring. Add 10ml lemon zest and pour over pasta.
Bacon & Pea Pasta sauce: Heat 20ml olive oil and 30 ml butter, add 300 g finely chopped onion, sauté for +- 5min, add 250g chopped bacon until the bacon is cooked, add 600g frozen peas , simmer until peas are warm, serve with grated pecorino cheese. Add salt & pepper to taste.
Cheese, Cream & Parsley Pasta sauce: Heat 250ml fresh cream, add 1 cup finely chopped fresh parsley as soon as the cream starts to bubble, stir in 1 cup grated pecorino cheese to the cream and parsley.