Cooking Class Recipes: Pasta 3 Ways

standard October 9, 2013 Leave a response
Mrs. G's Executive Chef Mary Beth makes pumpkin ravioli in our latest BYOB cooking class sponsored by Jenn-Air

Below are some recipes from our “Pasta 3 Ways” BYOB Cooking Class sponsored by Jenn-Air. With each class, I focus on making dishes with fresh and local ingredients that anyone can enjoy for a family dinner or a night of entertaining. In this class, I demonstrated how to start with basic pasta dough and transform it into 3 different varieties: fettuccine, ravioli, and gnocchi. One of the main benefits of making  your own pasta is that you have 100% control over what you put into it. Unlike the boxed versions, you really only need a handful of ingredients to get started. Plus, as you’ll see below, you can have a little fun and make something unconventional like chocolate fettuccine!  Grab the recipes below and have fun cooking! Click here to sign up for the final course this season: Gluten Free Thanksgiving on November 7th! 

Mrs. G's Executive Chef Mary Beth makes pumpkin ravioli in our latest BYOB cooking class sponsored by Jenn-Air


Fresh Pasta Dough
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  1. • 2 cups all purpose flour
  2. • 2 cups semolina flour (pasta flour)
  3. • 6 eggs
  4. • Pinch of salt
  5. • 2 tablespoons olive oil
  6. • Water if needed
  1. 1. Combine the flours and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.
  2. 2. Crack the eggs on top of the flour, and add olive oil
  3. 3. Put the lid on the food processor and process for 30-60 seconds until the dough comes together into a rough ball.
  4. 4. If the dough doesn't come together after a minute and looks like small pebbles or cous cous, add a teaspoon of water and process again. Repeat until the dough comes together.
  5. 5. If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process again. Repeat until the dough comes together.
  6. 6. Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth ball.
  7. 7. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.
Mrs. G's Appliance Chef
Chocolate Fettucine with White Chocolate Sauce
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  1. • 1 3/4 cup flour
  2. • 1/4 cup cocoa powder
  3. • 2 eggs
  4. • 
2 Tbsp olive oil
  5. • 
White Chocolate Sauce
  6. • 
1 cup heavy cream
  7. • 1 cup chopped white chocolate
  8. • Chopped hazelnuts and fresh berries for garnish
  1. 1. Put the flour, cocoa, and pinch of salt on a clean wood or marble work surface and use a fork to blend it. Form the dough into a circle and make a well in the middle; break the eggs into the well, and add olive oil. 

Using a fork, gradually draw the flour mixture into the well, mixing and scrape in a circular motion. Continue until all of the flour is incorporated, sprinkling the mixture with a little of the water as needed.
  2. 2. The dough should be fairly stiff but not crumbly. Gather the dough into a ball. 

Sprinkle your work surface generously with flour and knead the dough for 10 minutes, until the dough is very smooth and satiny. 

Cover the dough and let rest 30 minutes.
  3. 3. 
 Cook chocolate pasta in boiling water with ¼ cup sugar and 1 tablespoon vanilla paste or extract added to the water (instead of salt), for 2-3 minutes.
  4. 4. For sauce: Place the chopped chocolate in a heat-proof bowl. Heat the cream in a medium saucepan. When the cream simmers, pour it over the chopped chocolate. Let stand a minute or two, then stir until chocolate is melted. Serve over small servings of chocolate pasta. Garnish with chopped hazelnuts and berries.
Mrs. G's Appliance Chef
Pumpkin Ravioili with Sage Butter Sauce
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  1. • 1-14 oz can of pumpkin
  2. • 1 shallot, finely chopped
  3. • 2 tablespoons butter
  4. • 1 egg yolk, lightly beaten
  5. • 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
  6. • 1/4 tsp. freshly grated nutmeg
  7. • 1/4 tsp. fine sea salt
  8. • 1 to 2 Tbs. dried bread crumbs
  9. • Pasta Dough
  10. • 5 Tbs. unsalted butter, clarified (see tip below)
  11. • 12 large fresh sage leaves
  12. • 2 Tbs. kosher salt
  13. • Grated Parmigiano-Reggiano cheese for serving
  1. 1. Sauté shallot in butter, add pumpkin puree and cook until dry to remove any excess moisture. Transfer pumpkin to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
  2. 2. 
Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli.
  3. 3. Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.
  4. 4. In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt and gently drop in the raviolis. When the water returns to a boil, cook uncovered, stirring gently occasionally. The total cooking time should be 3 to 5 minutes. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl.
  5. 5. Drizzle the sage butter over the ravioli and serve immediately.
Mrs. G's Appliance Chef
Spinach and Mushroom Ravioli
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  1. • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  2. • 6 ounces cremini mushrooms, sliced
  3. • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  4. • 1/4 cup mascarpone
  5. • 1/3 cup grated Parmesan, plus extra for garnishing
  6. • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  7. • 2 large eggs, beaten with 1 teaspoon water
  8. • 2 cups Marinara sauce
  9. • Salt and freshly ground black pepper
  1. 1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  2. 2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture.
  3. 3. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges.
  4. 4. Using a fluted ravioli cutter, cut out squares of ravioli.
  5. 5. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli.
  6. 6. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  7. 7. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  8. 8. Served topped with Marinara Sauce
Mrs. G's Appliance Chef
Ricotta Gnocchi
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  1. • 2 cups whole-milk ricotta (1 pound)
  2. • 2 large eggs, lightly beaten
  3. • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
  4. • 1/4 teaspoon grated nutmeg
  5. • 1 1/4 cups all-purpose flour
  6. • 1/2 stick unsalted butter
  1. 1. Stir together ricotta, eggs, 1cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.
  2. 2. Add flour, stirring to form a soft, wet dough.
  3. 3. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes.
  4. 4. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
  5. 5. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
  6. 6. Meanwhile, melt cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
  7. 7. Add cooked gnocchi to browned butter, toss to coat.
  8. 8. Top with remaining cheese.
Mrs. G's Appliance Chef


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