Pumpkin Spiced Ravioli - Crispy Sweet & Sour Seeded Sage Streusel - Livestream Cook Along with Chef Joe Sasto

LivestreamLos Angeles, CA


Replay Available
*NOTE THIS IS A REPLAY * THERE IS NOT DATE OR TIME ASSOCIATED WITH THE LESSON * YOU WILL RECEIVE THE VIDEO LINKS IMMEDIATELY UPON CHECKOUT* Is it really fall without the flavors and aroma of the notorious pumpkin spice? Whether you are a fan or a critic, I am sure this recipe and dish will have you looking forward to autumn every year. Let’s spend the afternoon making ravioli AND a the basics for filled pasta together. Sometimes the simplest things can be the hardest. Inspired by the season, and of course pumpkin spice, Chef Joe will share his signature pumpkin pasta filling and an irresistible seeded streusel that makes a perfect topping or garnish to just about everything. 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. Using vegetable powder to color and flavor doughs, learning how to create unique striped multi-colored patterns in pasta shapes, all of the steps to sheeting, laminating, filling and shaping a variety of ravioli, Chef Joe has a different dough technique, trick, and tip for every occasion. In this lesson, he will share his go-to methods for multi-coloring doughs. (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 perfect for all skill-levels. *VEGETARIAN & VEGAN FRIENDLY* -- 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. 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 immediately receive a welcome note with the private links. Be sure to check your spam folder and be on the lookout! Each week a portion of the proceeds will be donated to a charity near and dear to Chef Joe’s heart. --

Menu detail

Its about 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.
Pumpkin Spiced Pasta Filling
You won’t be finding any cans of pumpkin puree in this kitchen. Instead learn the true value of pumpkins, and how to turn what could be a jack-o-lantern into a perfect pasta filling. There are a few restaurant worthy techniques that Chef Joe will share for best cutting, roasting, drying, and utilizing all of the pumpkin or squash. You can always buy pumpkin spice, but doesn’t it feel better, and taste better, making it yourself? Chef shares his recipe for a spice blend that is just as good in your coffee as your pasta.
Filled Pasta Dough
"Ravioli" traditionally in Italian refers to any shape of or envelope of filled pasta. 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. T o 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. 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).
Crispy Sweet & Sour Seeded Sage Streusel
AUTUMN IS HERE. What better way to ring in the end of October, than with a pumpkin topping that is perfect for any occasion. This recipe is great for both fresh pumpkin seeds or packaged, and will become a new pantry staple. Crispy, crunchy, salty, sweet, spiced, and sour - this crumble rumble is packed with flavor and a perfect pairing for the pumpkin ravioli.