"The Perfect Egg Yolk Raviolo & Multi-Colored Striped Doughs" - Livestream Lesson w/ Chef Joe Sasto
Livestream Los Angeles, CA
THIS IS A REPLAY - THERE IS NOT DATE AND TIME ASSOCIATED WITH THE EVENT - YOU WILL RECIEVE THE LINKS IMMEDIATELY. Class will include recipe slide & shopping and equipment list for reference There is something magical about cutting into the center of an egg-yolk filled raviolo. This virtual workshop will go over everything you need to know about making Chef Joe's signature striped egg-yolk pasta dough. Using vegetable powder to color and flavor doughs, learning how to create unique striped multi-colored patterns in pasta shapes, the secrets to a perfect BROWN BUTTER POTATO filling, all of the steps to sheeting, laminating, filling and shaping and egg-yolk raviolo, and the perfect herbaceous condimento. Once reserved, the livestream class is automatically recorded, and yours to save or watch whenever you have the time. (Class will include recipes, and shopping list for reference -- Vegetarian & Children Friendly) Join Chef Joe Sasto on an interactive journey into the world of handmade pasta. Please be mindful - this lesson requires basic understanding and handling of pasta dough for best results.
Striped Multi-Colored Doughs
In this lesson learn how to transform a basic egg-yolk pasta dough, using vegetable based powders, into a stunning colorful masterpiece. Chef Joe has become renowned for his technique of laminating and striping flavors, and colors into pasta sheets. He will share his best practices, tips, and methods - so you too can create these edible works of art wherever you are. To note - for best results use vegetable powders to color the doughs. They are most easily ordered from Amazon, however if there are shipping delays, Whole Foods usually has at least (spinach, beet, and spirulina) powders in the health food and supplements isle. And as a last resort, a vegetable puree will work in a pinch - the dough recipe will just have to be adjusted slightly.
Egg-Yolk Raviolo & Filling
If you’ve never had the pleasure of cutting into a warm runny egg-yolk, hidden inside a pillow of pasta - look no further. This is the lesson for you. A technique rooted in tradition, Chef Joe will teach you the fundamentals and tricks for cutting, filling, and shaping this Italian delicacy. One of the secrets to a perfectly plump filled pasta is in the filling. Chef Joe will share his recipe for CHEESY BROWN BUTTER POTATO FILLING, and his techniques for achieving the best results. Last but not least, Chef Joe will demonstrate the proper poaching technique to ensure a perfectly cooked yolk and piece of pasta every time. And share the recipe for a herbaceous brown butter condimento for the filled pasta. The filling can be made in advance and will be accompanied by a demonstration video on youtube.
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.