Last month I attended the Candy and Chocolate Workshop at Dickie’s Cooking School and loved it so much I wanted to go back! And not just for their unbelievably delicious homemade bread.
Or the roasted cauliflower and chimichurri sauce that were waiting for us when we arrived.
As were so many delicious potential fillings to use for the pasta workshop! Including these stunning onions that were caramelizing when we showed up. Yes! We were making ravioli… Yum!
We all had a little wine and were welcomed by Lisa and Meegan before we officially started getting cooking.
Making The Dough
Lisa showed us the basic to bringing our dough together. This is her recipe which she has permitted me to share it with you. She prefers it because it does not require any special ingredients and says you can even use a wooden rolling pin to roll it out, no pasta maker required if you do not have one.
Place 2 1/2 cups unbleached all purpose flour in a large bowl with a pinch of salt. Form into a mound. Make a well in the centre.
Break in 4 whole eggs into the centre along with 1 tbsp olive oil.
Lightly beat eggs and oil with a fork, gradually incorporating the flour.
When dough becomes too thick, continue with your fingers and/or your hands. Knead dough on floured surface for 10 minutes. Let stand 30 minutes and then use as desired.
Making The Ravioli
We kneaded our dough until it was nice and smooth. To save time, Lisa had dough ready to go for us so we did not have to wait the 30 minutes resting time.
As the dough was being prepared the most important question was what filling to use?
There was so much to choose from! Butternut squash with fresh sage leaves, roasted cherry tomatoes…
Me? I went with what I would have ordered in a restaurant. I fried up some shrimp and added the basil flavoured ricotta, fresh grated Parm, roasted red peppers and caramelized onions.
There were many techniques used for pasta making, including using this fluted cookie cutter. Clever!
I liked the efficiency of folding the pasta over the filling like this student did with her two different pasta filling choices.
We just had to remember to a) dust the tabletop with flour before adding the pasta and b) water the circumference before folding over the pasta.
After surveying the room and other people’s approaches I was ready for my own pasta dough.
And I totally forgot to dust the table top! LOL.
I did however remember to water the circumference of my filling!
I pressed out the air from inside and around the ravioli and cut them into squares using a pizza cutter.
Oh I just love making pasta. It gives me hope that maybe I could make this at home with just a rolling pin since my pasta maker did not make the move back home.
I used a fork to flute and seal the edges. We all took turns cooking the ravioli in boiling salted water.
I decided to then brown mine in brown butter, finishing it off with some heavy cream.
The Finished Product
I topped them with more caramelized onions, fresh Parm and basil. It was divine!!! I made seven shrimp raviolis that were to die for and enjoyed every single one of them.
Even though the food was top notch what is even better about Dickie’s Cooking School is the super friendly and inclusive atmosphere.
Everyone has been down to earth and helpful when I have been there. Even though it is clear most people go in groups, if you show up solo you will not feel left out at all.
Once again a completely beautiful and delicious learning experience. I give this workshop at Dickie’s Cooking School five out of five wooden spoons.
I left not only feeling like I learned a ton but had a beautiful night out with fantastic people and come home with a full belly. The perfect night out for this foodie.