Virtual Cooking Class

Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)

$59
$100
Nonna Live

Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)

Sale price Price $59.00 Regular price $100.00 Unit price  per 

Every class provides a meal to a child in need. One Class, One Meal.

Class Description and Details...
In this 2-hour experience, you’ll join us in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations.

    On the Menu: Spinach and Ricotta Ravioli
    In this class, we will teach you how to make tender, delicious ravioli filled with the classic combination of ricotta and spinach. Together we'll learn how to make the traditional dough, the rich filling, and then we'll put it all together for the perfect plate of pasta. This delicious dish is simple and elegant and is sure to impress!

    Find everything you need to know for class here!

    What happens after you book your class?

    1. Review the shopping list of ingredients below to buy before the class.
    2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
    3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.

    Ingredients for two people:

    • 1 cup/200 grams of “00” flour or all-purpose flour
    • 2 eggs (organic preferred)
    • 1 cup whole milk ricotta cheese
    • 2 ½ cups fresh spinach
    • 3 oz or 5 tbsp parmigiano cheese
    • ½ tsp Nutmeg
    • Fresh sage
    • 2 tbsp butter
    • Extra virgin olive oil
    • Salt

    Utensils:

    • 1 large wooden cutting board (or a clean countertop or table)
    • 1 wood rolling pin (pasta rolling machine optional)
    • 1 large cutting knife or a bread knife with a smooth edge
    • Ravioli cutter (optional)
    • 1 fork
    • 1 large pot
    • 1 medium pot
    • 1 strainer
    • 1 wooden spoon
    • Natural fiber cloth to dry the pasta

    Prep Before Class:

    Boil the spinach until fully cooked and let cool. Drain before class.

    Need to purchase any utensils?  Shop our store

    Last, but definitely not least- bring an empty stomach and listen to our playlist!

    Suggested Wine Pairing: Falanghina

    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)
    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)
    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)
    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)
    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)
    Spinach and Ricotta Ravioli - Vegetarian (Wednesdays)

    Every class provides a meal to a child in need. One Class, One Meal.

    Class Description and Details...
    In this 2-hour experience, you’ll join us in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations.

      On the Menu: Spinach and Ricotta Ravioli
      In this class, we will teach you how to make tender, delicious ravioli filled with the classic combination of ricotta and spinach. Together we'll learn how to make the traditional dough, the rich filling, and then we'll put it all together for the perfect plate of pasta. This delicious dish is simple and elegant and is sure to impress!

      Find everything you need to know for class here!

      What happens after you book your class?

      1. Review the shopping list of ingredients below to buy before the class.
      2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
      3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.

      Ingredients for two people:

      • 1 cup/200 grams of “00” flour or all-purpose flour
      • 2 eggs (organic preferred)
      • 1 cup whole milk ricotta cheese
      • 2 ½ cups fresh spinach
      • 3 oz or 5 tbsp parmigiano cheese
      • ½ tsp Nutmeg
      • Fresh sage
      • 2 tbsp butter
      • Extra virgin olive oil
      • Salt

      Utensils:

      • 1 large wooden cutting board (or a clean countertop or table)
      • 1 wood rolling pin (pasta rolling machine optional)
      • 1 large cutting knife or a bread knife with a smooth edge
      • Ravioli cutter (optional)
      • 1 fork
      • 1 large pot
      • 1 medium pot
      • 1 strainer
      • 1 wooden spoon
      • Natural fiber cloth to dry the pasta

      Prep Before Class:

      Boil the spinach until fully cooked and let cool. Drain before class.

      Need to purchase any utensils?  Shop our store

      Last, but definitely not least- bring an empty stomach and listen to our playlist!

      Suggested Wine Pairing: Falanghina