Cooking Class: Ricotta Ravioli with Gina Tringali

Cooking Class: Ricotta Ravioli with Gina Tringali


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Made from durum wheat flour, pasta has different forms and names. Homemade fresh pasta is usually mixed, cooked, and eaten on the same day while dry pasta is available in all Italian homes forming the base of a quick and nutritious meal. Shapes vary from square to tubes, from corkscrews to guitar strings, and number more than 200 all with regional specialties.

While today pasta is an ordinary first course for the masses, it was once only available for Italian nobility, served at aristocratic banquets during the Renaissance. In fact, the sixteenth-century papal chef Bartolomeo Scappi made a banquet course of chicken served with ravioli stuffed with a mixture of cow udders, boiled pork belly, roast pork, cheese, sugar, spices, herbs, and sultanas. Over time, select recipes found their place at the tables of ordinary people who enjoyed them on holidays. Thus, stuffed pasta passed from Italian nobility to the masses.

Today, Italians still make and enjoy stuffed pasta for special occasions. Fillings often include cheese and meat and or vegetables which change by region and season. In our hands-on conversation, we will learn how to make classic square-shaped ricotta-filled ravioli and a simple tomato sauce. Participants will come away with an understanding of how to make ravioli and learn about different fillings and regional stuffed pasta specialties.

We're not giving away the secret recipe* just yet, but here are some things that you will need for the cooking class:

  • Flour
  • Eggs
  • Ricotta cheese
  • Parmesan cheese
  • Parsley
  • Salt and pepper
  • Garlic
  • Cloves
  • Canned whole peeled tomatoes
  • EVOO or Olive oil
  • Pasta machine (ideal option) or rolling pin (if no pasta machine)
  • Optional: bay leaf

*Participants will be provided with a full ingredient list prior to the class.

Interested in more cooking classes? See what else Context is cooking up in our upcoming seminars.  

Gina is a food historian, coffee connoisseur, and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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