Wednesday, March 23, 2011

Fresh Pasta Round 3

Guess who's taking a cooking class this Friday...

It's a ravioli workshop and I'm so super excited about it. Like, ridiculously excited. I have forever wanted to spend an entire Saturday making different fillings and fresh pasta and putting together little pockets of pasta. I want to make gobs of delicious carbs to eat and freeze and gift to people. And now that I have a not broken mixer, a pasta attachment (because I am too weak to roll out dough thin enough), and am going to be learning all the tips and tricks I finally feel I am totally prepared to be awesome at this. Both the making and eating parts.

The class menu includes:
Fresh Pasta Dough
Acorn Squash Ravioli with Brown Butter-Sherry Sauce
Goat Cheese and Arugula Ravioli with Roasted Cherry Tomato, Almond and Olive Tapenade
Three-Cheese Ravioli with Tomato-Balsamic Sauce and Parmesan Curls

Amazing right?

1 comment:

  1. Ummm, can you package up some of that and send it to Calgary?