Spring is here and so is our craving for lighter pasta fare. Tender greens are emerging from the ground and are calling out to be brought into our kitchens. Spinach, mint, and peas… boy have we missed you! What better medium is there to showcase these babies on our plates than pasta from scratch? Have you ever considered the ravioli or tortellini as something you could just whip up? It’s easier than you think! Add to your repertoire of basic recipes and learn how to make fresh and versatile pasta dough from scratch. Students will walk through each step of making fresh raviolis and tortellini’s. You will learn to mix the dough, crank it out, fold it, and seal it without a doubt. After learning these skills, whole new possibilities will open up for entertaining friends and relatives at home. You will look back at those hazy days when ravioli wasn’t a regular guest at your table and think: what did I ever do without you?
Recipes: Fresh Pasta, Spring Pea and Mint Ravioli with Garlic Mint Butter and Pecorino Lemon Zest Shavings, Spinach Ricotta Tortellini with Fresh Tomatoes and Lemon, Gold Beet Goat Cheese Ravioli or Tortellini with Spring Herb Broth
Class Type: Individual, hands-on cooking class
Class Notes: Learn how to make fresh pasta from scratch to create your own spring raviolis and tortellini’s!
Ashton Keefe
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com and www.ashtonkeefe.com. Contact Ashton
