Ciao a tutti!! Another day of classes at Giglio Cooking School in Firenze and boy do we get a lot done in those three and a half hours. Today we made pasta again…but oh boy, this was not just “pasta.” This was real deal homemade stuffed pasta. We had so much fun making the dough, then using the machine to roll it out, making all of the different fillings and stuffing them. Here is a menu of what we made.
Spinach Ravioli filled with Artichoke in a Pecorino and Thyme Sauce
Tortellini in Brodo
Agnoloti alla Piemontese (in a butter and sage sauce with thin slices of white truffles)
Ravioli al Consomme (stuffed with a meat gelatin) with Zucchini Cream, Carrot Petals and Fried Parsley
The spinach ravioli was stuffed with a creamy artichoke filling, the tortellini was made with a stuffing that had pork, chicken, mortadella, prosciutto, cheese and seasoning, the agnoloti was stuffed with a mix of brasato and roast pork and the ravioli was filled with Broth. These were all just amazing, different techniques, a lovely combination of flavors and textures, just perfect. Ciao ciao for now!