Cooking Class:
Pasta/Ravioli with Sage Brown Butter

This was a fun cooking class at a person’s home.  Everyone worked in the dining area and got creative with their shapes of the ravioli….it may not have been ‘nonna’ approved, but it sure did taste good.  Our group made ravioli, but with this pasta recipe you could make a variety of pastas (linguini, tagliatelle, lasagna, etc)

Pasta Recipe:

100 gr typo ’00’ flour

1 egg

water as needed

pinch of salt  

1. Knead the dough until it has a smooth feel and then rest the pasta dough for approximately 20 minutes.  Cover while resting.
2. Resting of the pasta dough is an important step, rested dough makes for a lighter pasta!
3. Once rested, roll out by using a rolling pin, bottle or a pasta machine.
4. Air dry the pasta a few minutes
5. Then cut to desired shapes/type of pasta.