Ravioli Ricotta & Spinaci
DATE & TIME
What better way to celebrate Alison's birthday sharing a meal all together in the kitchen? Prepare your ingredients and get ready for an afternoon of fun wiith Chef Denis Dello Striitto, teaching us how to make ravioli live from Italy!
2 ½ cups (400 gr) all purpose flour
15 oz (400 gr) fresh ricotta
2 lb (800 gr) raw spinach
16 oz (100 gr) grated parmigiano
2 oz (50 gr) bread crumbs
a pinch of nutmeg
salt & black pepper to taste
1 lb (453 G) ripe cherry tomatoes
2 oz (50 ml) extra virgin olive oil
2 cloves of garlic
20 leaves of basil
2 mixing bowls
rolling pin or dough sheeter
ravioli cutter or dough wheel
medium size pot
About Chef Denis Dello Stritto
Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!” he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.
Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.
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- Cooking Class$0$00$0
- Class Recording$25+$0.63 Service fee$25+$0.63 Service fee0$0