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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. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

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:

  1. 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.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. 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.
  10.  
  11. Cover the sheet of dough with a tea towel to prevent the pasta from drying out.
  12.  
  13. 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.
  14.  
  15. 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.
  16.  
  17. 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.
  18.  
  19. 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:

  1. 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.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. 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.

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