Happy Monday, Noshers! Hope you had a wonderful weekend! NYC-area readers, did you get to enjoy the lovely weather?
Today I’m excited to share my experience at a Springtime Past Making Class I attended recently at Giovanni Rana Pastificio & Cucina! Located in one of my favorite foodie places, Chelsea Market, Giovanni Rana is a warm and inviting Italian restaurant with a friendly, family vibe:
I was so excited to attend this class – I’ve made pasta a few times before, but this was my first time making filled pastas. The class was taught by the daughter-in-law of Giovanni Rana himself – engaging and endearing Antonella. She was so welcoming and patient – and she even had an extremely helpful assistant – her 9 year old daughter! The two of them were definitely one of the highlights of the class.
Our workspace was soon to be covered with flour, so I didn’t get to take a ton of photos – but hopefully you’ll have a glimpse of what this class was all about – we started with flour, eggs, and of course an apron and workcloth:
And the supplies and ingredients were all laid out – tons of rolling pins (we rolled out the pasta old-style, no pasta rollers for us!), cheese of various kinds, and fresh spring veggies:
For our savory pasta, we made ravioli filled with asparagus and ricotta (seasoned with salt):
And for our dessert ravioli, we made a tiramisu inspired pasta, with marscapone, coffee and chocolate, all wrapped in a coffee pasta.
Using a rolling pin to roll out your pasta requires both finesse and elbow grease – in the top left of this photo you can see my chocolate pasta ready to be rolled out after “resting”:
The goal was to roll out the dough as thin as possible without ripping it or having it stick to the table – AND it should be a rough circle shape. Well, mine is a pretty loose interpretation of a circle, I think. And I did need to have it rescued from being stuck to the table, ha ha. Oh well!
After rolling out the dough, it was then time to portion out the filling (see the first photo for the filling for the dessert pasta). Then a quick brush with water to promote sticking and the dough was folded over to make the ravioli:
The class not only included your own individually-made ravioli portions to take home, but the restaurant also served the same recipe you made (but more professionally done 🙂 )!
The dessert ravioli was quite the presentation – featuring not only the ravioli but fresh berries, whipped cream and coffee granita – yum!
The Springtime Past Making Class at Giovanni Rana Pastificio & Cucina was fun, educational and delicious! They also have pasta classes for kids (I really wanted to take my 4-year-old nephew, a budding chef, but his social schedule was full!) which look super cute and fun. If you ever wanted to try your hand at making your own pasta, check out the classes at Giovanni Rana Pastificio & Cucina!
Have you ever made your own pasta before? Tell me about your experience!