[SPECIAL GUEST: Barb Bennett] Virtual Ravioli Cooking Workshop

Join us for a hands-on pasta-making workshop with special guest, Barb Bennett!

You’ll channel your inner Pasta Granny as you learn to mix your dough by hand—incorporating eggs, flour, and a pinch of salt, kneading until it’s perfectly soft and satiny. While the dough rests, we’ll prepare a creamy ricotta filling and start a savory marinara sauce. You’ll then get to form, fill, and shape three pasta varieties: ravioli, tortellini, and mezzalunas. After a quick boil and a touch of restaurant-quality saucing, dinner will be served! This workshop can accommodate vegetarian, vegan, gluten-free, and dairy-free preferences. Don’t miss this culinary experience!

Ingredients are not included!

GUESTS SHOULD BRING:

Rolling pin or wine bottle - any straight-sided glass or bottle is fine
Round cookie cutter or a jar/round edge glass
Baking sheet
Medium Saucepan
Cutting board
Fork
Spoon
Slotted spoon
Salt & black pepper
Olive oil
Plastic wrap
Parchment paper
Large saucepan for cooking their pasta
Medium bowl
Kitchen knife
Small bowl of water
ADDITIONAL INGREDIENTS

Pasta:

5 ounces (140g; about 1 cup) semolina flour
2 large eggs (110g; about 4 ounces)
1 teaspoon kosher salt, plus more for salting water
Additional semolina flour for dusting
Filling:

4 ounces fresh ricotta cheese
1 ounce freshly grated Parmesan cheese
½ teaspoon lemon juice
Fresh or dried herbs of your choice - thyme, oregano, or rosemary
Salt and black pepper
Marinara:

2 Tbs. olive oil
½ medium onion, finely diced
2 cloves of garlic
1 tablespoon fresh or 1 teaspoon dried thyme
1 28oz. can of San Marzano tomatoes

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Sarah Aldin

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