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Cooking Class- Pasta Making! Chef Susan Ytterberg

Posted on July 19, 2017 at 6:05 PM

Pasta Making- 

What could be more fun?  Basically this is Play Dough for grown-ups but it tastes so much better!  I teach cooking classes regularly and you'll find my class offerings here on my website under, "sample menus".  Class size is for a minimum of 2 people and is held at the client's home kitchen.

Our menu:

Ravioli with Crispy Butter Sage Sauce

RIcotta Gnocchi with Basil Pesto

Pasta dough is pretty simple to make- it can seem complicated but that probably has more to do with using a pasta dough roller. If you have the right tools and 2 people, you can really make this deliciousness happen!  I've made pasta on my own but with experience, one person can manage.

Adults learn best by doing- seeing and then trying themselves and this class is perfect for that.  With a demo at each step, The dough is made from flour, eggs, water & olive oil, salt.  L and S picked up quickly and before you know it, they were rolling beautiful sheets of pasta, yeah!

Pasta Dough Recipe:

2 cups all purpose flour

3 large eggs

1 tsp salt

1 tsp olive oil

1 tsp water

Place ingredients in food processor and run for 1 minute until dough forms a ball.  Wrap in plastic and chill for 30 minutes before you roll. When ready:

1. Form dough into flat disc.  Then cut in to 4 and form 4 flat discs.  Start rolling the dough!

Once L and S rolled out their beautiful pasta sheets, it was time to make the cheese filling, place it with a tablespoon sized scoop on the sheets, cover the bottom layer with the cheese filling with the top sheet of pasta, adhere-press, cut and cook.  The cheese filling is made with ricotta cheese, goat cheese, Parmesan, salt and herbs.  We used fresh thyme leaves!

Ricotta Filling Recipe:

1 cup ricotta cheese

1/2 cup grated parmesan cheese

4 oz goat cheese

salt & pepper to taste

Fresh herbs (optional)

1.  Mix the ingredients together and use for pasta filling

Once the filling is placed, and top sheet of pasta is adhered S cut his ravioli into elegant pasta sheets, and L using a pasta cutter form and created ravioli squares and circles with scalloped edges.  Remember it will all the taste the same, but the look will be unique depending on the creative spirit of the pasta maker!


Crispy Butter Sage Sauce is made with salted butter and fresh sage leaves.  The basil pesto is made with fresh basil, EVOO, Parmesan, toasted pine nuts and salt.  

SImmer your ravioli til cooked, make sure not to boil or the cheese filling will seep out of the pressed edges.  Once cooked, toss gently with your chosen sauce, some Parmesan and enjoy.  This home made ravioli is absolutley yum and tastes nothing like the thick, prepackaged raviolis you buy at the supermarket.  SO, on a rainy day, or weekend evening, make the ultimate comfort food and enjoy!

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