"Ravioli & Red Sauce...My Kind of R&R" Livestream Class w/ Chef Joe Sasto @ 3PM (PST)
Los Angeles, CA
***PLEASE NOTE - THIS EVENT IS A REPLAY DEMONSTRATION OF A PREVIOUS LIVESTREAM*** (There is no date or time associated with this event) Sometimes the simple things are often the hardest. This 1.5 hour class will go over everything you need to know about making a whole egg pasta dough, learning how to create the unique herb-speckled effect by laminating your dough with parsley or basil, the secrets to a perfect ricotta 'cacio e pepe' filling, all of the steps to sheeting, laminating, filling and shaping ravioli, and Chef Joe's family recipe for red sauce. Whether you call it gravy, marinara, or red sauce, you'll end the day as an honorary member of the Sasto family. Chef Joe has a different dough recipe for every occasion, here he will share his favorite recipe for ravioli dough, and why it's so different. (Class will include recipe slide and shopping list for reference) Join Chef Joe Sasto on an interactive journey into the world of handmade pasta. This lesson is for the gluten-curious and pasta lover alike, perfect for all skill-levels. -- ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. 100% of ticket sales are for Covid-19 relief, to financially support the individual class instructor, their restaurant staff, or a charity of their choice. Please don't hesitate to reach out to Chef Joe with any questions you may have throughout your pasta journey! Upon reserving your space, you will receive a private link to the video and recipe cards. Be sure to check your spam folder and be on the lookout! --
Ravioli & Red Sauce
"Ravioli" traditionally in Italian refers to any shape of or envelope of filled pasta. There are an endless pastabilities of sauces to pair with ricotta ravioli - but there is nothing more nostalgic than Sunday Gravy. Learn the steps and techniques to the Sasto family marinara, and lastly - how to bring the ravioli and the red sauce together as one. Not everyone has the time (or energy) to knead dough the old-fashioned way, by hand - instead learn a few modern shortcuts and adjustments for how-to let your stand-mixer do all the work for you. This lesson is for all skill-levels, and will be using a KitchenAid stand mixer, the pasta sheeter attachment, and a basic cutting tool. (However, do not worry, Joe will go over good substitutions for all of the tools and equipment throughout the demonstration). (Recipes are vegetarian and children friendly) Dive into the world of pasta with one of the country's most celebrated and influential pastaios and learn first hand the basic of pasta making. Get ready to learn the tips and tricks from one of the best.
It's the Whys, not the Hows
Understanding the why's and how's of a recipe are far more important than a list of amounts and ingredients. A recipe is merely a road map, passed from one cook to the next. What makes a recipe special is the personal touch that each cook imprints on it to make it their own. Having the knowledge of "why" you do something, instead of just reading a recipe card will give you the confidence and skills to carve your own path in the kitchen. At the end of the lesson, you will feel confident enough to take this recipe and put your own touches on it, truly making it your own.