Taste of Italy – Doppio Ravioli Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will focus on the artisan forming of comforting stuffed pasta. In this class we will make Doppio Ravioli (double ravioli) which is a technique where you take two different fillings and put them, side by side, in one ravioli. Double the flavor, double the fun! This recipe takes advantage of our local early Spring greens turned into an exquisite filling for one side and the other is a classic ricotta cheese filling. The result of these two fillings together is nothing short of fantastic! Your Menu for the evening includes: Salad – Spring Vegetable Bagna Crudo (Vegetables warmed in Anchovy Olive Oil) Doppio Ravioli (Ricotta filling and Spring Greens filling) Chocolate Mousse Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
The Holiday Cannoli Workshop Have you ever wondered how a cannoli is made? In this hands-on class, Chef Jen Tarantino Reyes will share her Nana’s 150 year old recipe and teach you how to make this Italian classic dessert – just like Nana! You won’t believe how easy it is to create these amazing pastry shells on your own, then pipe just the right amount of the traditional ricotta, add chopped chocolate, and then garnish the ends with chopped pistachios. They are perfect with a cup of joe any day or for your holiday spread. You will also make traditional, Italian Bow Tie Cookies well known as Angel Wings, which may bring back fond memories of holidays past. Many cultures have a version of these crunchy, sweet, fried cookies dusted with powdered sugar or drizzled with warm honey. Italian Cannoli Shells with Classic Ricotta Filling Italian Bow Tie Cookies Sample some in class and take the rest home.
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy, and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with Ricotta Herb Filling in Light Tomato Sauce Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)