Ravioli Capresi & Parmigiana
Date
May 22, 2020
Time
5:00 PM
Time Zone
Caprese cuisine is characterized by the products available on the island or in the surrounding area.
For this reason the main ingredients of this recipes are fresh tomatoes, caciotta, mozzarella, aubergines, aromatic herbs such as basil, marjoram oregano and olive oil.
We will prepare a fabulous eggplant parmigiana appetizer and homemade ravioli.
Check below what is necessary for this class (FAQ)!
Event F.A.Q
Homemade Pasta
300 gr all-purpose flour, un-bleached, 3 eggs,
Optional: bunch of Basil Leaves (if you want to make your dough green)
Ravioli Filling
250 gr mozzarella cheese, 120gr ricotta cheese, 3 tbs. Parmesan cheese, 1 tbs. basil chiffonnade, 1 tbs marjoram
Tomatoes and Basil Sauce
Extra virgin olive oil, 1 Kg Fresh tomatoes S. Marzano kind, 1garlic clove, 3 bunches of basil leaves, 1 C of grated parmesan cheese
Eggplant Parmigiana
1 large eggplant, 3 C of sunflower oil, 1 C tomatoes and basil sauce, 200 gr buffalo mozzarella, ½ C grated parmesan cheese, basil leaves, dry oregano, salt and pepper
Necessary Equipment
Medium size heavy botton pot (10-15 cm h) preferable no stick, Wooden spoon
Food Processor: (Kitchen Aid or Cuisineart or any food processor) If you don’t have we will apply the Fontana method!
Wooden Rolling Pin (or pasta appliance), medium size deep pot to deep frying the eggplants, skimmer, paper towel
Savour Venice Book
The price is inclusive of shipping costs!