Cooking classes in Vicenza

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Ravioli filled with ricotta and spinach, served with Vodka sauce

For the dough

  • 4 cups unbleached all-purpose flour or “00” flour, or a combination
    You can also close the ravioli using a fork.
  • 4 large eggs
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. coarse salt

    Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.

    Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it’s very sticky, knead in more flour.
    When the dough is sufficiently kneaded, a finger dent will bounce back.

    Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.

    for the stuffing:
    • 8 oz (225 gr) ricotta cheese 
    • 1 egg
    • 1/2 cup (25 gr) of freshly grated Parmesan cheese
    • 1/4 teaspoon of grated nutmeg grated
    • salt
    • 10 oz (280 gr) of cooked spinach 
      Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.

      Cut ravioli sheets with a ravioli cutter. Using a brush, brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly.

      Vodka Sauce

      1 chopped onion

      -1/2 cup of vodka
      -5 tablespoons of Tomato paste
      -5 tablespoons of Double cream
      -1/2 cup of Chopped parsley
      -Salt & Pepper to taste
      -Parmiggiano or Grana Padano
      -Olive oil

      In a saucepan (medium heat), sauté the onions (about 3 minutes).  Pour the vodka and turn the fire on high until the vodka catches on fire.  Another option is to carefully ignite the vodka with a stove lighter, or simply don't ignite the vodka if you don't want to.  When the fire is done, add the tomato paste and one cup of water, let cook for another 3 minutes on medium heat and then add the cream and the parsley.  When the ravioli is cooked, turn the fire on maximum and mix the pasta in with the sauce.  If the sauce is too thick, you can always add small spoons of the water that cooked the pasta on the sauce.