Pasta Making Cookery Class & Meal – Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.
You Cooked:
- Tortellini with ricotta, baby spinach, toasted pine nuts, garlic, fennel, sun-dried tomato, parmesan cheese and fresh basil;
- Balsamic reduction, rocket, cherry tomato, olive oil and parmesan dressing;
- Filled pappardelle with pancetta, leek, parmesan, asparagus, sage, thyme, with tomato and herb sauce.
Ricotta Tortellini
Ingredients:
Pasta dough:
- – 135g of semolina
- – 135g of type 00 flour
- – 180g of egg yolk
- – 20g of egg white
- – 1 pinch of salt
Ricotta filling:
- – 100g of ricotta
- – 130g of baby spinach
- – 50g of pine nuts
- – 1 glove of garlic
- – 1 small shallot
- – 50g of fennel
- – 50g of sundried tomato
- – 45g parmesan cheese
- – 50g of fresh basil
- – 1tsp of olive oil
Dressing:
- – 100g of rocket
- – 40g of fennel
- – 50g of cherry tomato
- – 35g of parmesan
- – 1tbsp of olive oil
- – 1 tbsp of balsamic reduction
Method:
- Begin by making the dough for the tortellini. Mix together the flour, eggs and a pinch of salt in a large bowl. Mix until the mixture comes together to form a smooth dough. Shape into a ball, wrap in cling film, then leave to rest in the fridge for 1 hour.
- While the dough is resting, prepare the filling. Bring a small pan of water to cook briefly your baby spinach. Drain and refresh in cold water, then finely chop with a sharp knife, set aside until ready to make the filling.
- In a separate pan, boil the fennel for 3 minutes, until just tender. Refresh in cold water and set aside. In a separate pan just gently cook your shallot and garlic in olive oil. Add your pine nuts, chopped sun-dried tomato.
- For the filling, mix together the chopped spinach, ricotta, Parmesan, pine nuts, chopped sun-dried tomato, chopped fennel, shallot, garlic, fresh basil. Season well to taste and leave to rest until required.
- Remove the rested pasta dough from the fridge and roll out evenly into a long, thin sheet using a pasta machine. Cut the sheet in half lengthways and set one aside.
- Cover the sheet of dough with a tea towel to prevent the pasta from drying out.
- Brush the reserved pasta sheet with water. Using a round pasta cutter, cut out circles of tortellini (with the filling mounds in the middle) and press the edges carefully to seal.
- Wrap the filled pasta discs into traditional tortellini shape. Fold the bottom third of the pasta disc up towards the centre to form a semi-circle, then fold the outside edges into the centre. Press gently to seal, then place the tortellini on a tray.
- Bring a large pan of salted water to the boil and add the tortellini, cooking for 5-6 minutes. Drain the pasta, then transfer to a clean plate.
- To serve, divide the cooked fennel, rocket, cherry tomato and top with the tortellini. Scatter over a little extra parmesan and finish with a drizzle of olive oil and balsamic
reduction.
Filled Pappardelle
Ingredients:
Pasta dough:
- – 135g of semolina
- – 135g of type 00 flour
- – 180g of egg yolk
- – 20g of egg white
- – 1 pinch of salt
Pancetta filling:
- – 100g of pancetta or butternut squash
- – 50g of leek
- – 50g of asparagus
- – 1 glove of garlic
- – 1 small shallot
- – 30g of fennel
- – 35g parmesan cheese
- – 20g sage
- – 1 egg yolk
- – 1tsp of olive oil
- – 1pinch of salt
- – 1pinch of pepper
Tomato and herbs sauce:
- – 200g of chopped tomato
- – 50g cherry tomato
- – 1 glove of garlic
- – 20g of sage
- – 20g of thyme
- – 1tsp of olive oil
- – 1pinch salt
- – 1pinch of pepper
Method:
- Begin by making the dough for the pappardelle. Mix together the flours, eggs and a pinch of salt in a large bowl. Mix until the mixture comes together to form a smooth dough. Shape into a ball, wrap in cling film, then leave to rest in the fridge for 1 hour.
- Meanwhile, prepare the filling. Heat a medium pan with a little oil and gently sauté the chopped shallot, garlic, leek, fennel until softened and almost cooked. Add the pancetta or butternut sqush and finally the chopped sage and bring to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, and cooked through. Once cooked put it in a food processor and add the egg yolk and parmesan.
- Meanwhile, make the tomato and herbs sauce. Start by making a browned shallot, garlic with olive oil. Add the chopped tomato, and cherry tomato and place over a low heat. Allow to cook for 15 minutes then remove from the heat.
- Remove the dough from the fridge and thinly roll out using a pasta machine . Cut out a square sheet, brush with water and place with a pipping bag the filling in the middle, folding over the pasta and pinch along each edge to seal the pasta. Join the two ends together to create the shape of a teardrop.
- Salt a large pan of water and bring up to a rolling boil. Add the pappardella to the pan and cook for 6 minutes, then drain thoroughly. Serve with the tomato herbs sauce, cooked asparagus, parmesan and drizzle of olive oil.
We hope you enjoyed the class!
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