Today, I went to Westfield shopping centre to The Jamie Oliver Cookery School. Chef Tom taught us how to make pasta by hand. We made Ravioli which is stuffed pasta with roasted butternut squash and ricotta as the filling. The class was nearly 2 hours long including eating all the yummy pasta at the end of the session. Everyone was really friendly and the class was easy to follow. I’m looking forward to going back later this year to cook some more!

How to make the pasta:
Get one egg and Type ’00’ flour, crack the egg into a well in the centre of the flour.Then give a good mix until it looks like a scrambled egg. Then you knead and stretch for about 5 minutes until you have a springy dough. Make a notch or a lip and put it into the pasta machine and roll it out four times on Setting Number Six (the thickest setting) and one pass on the other settings from five to one (the thinnest setting).

How to stuff the ravioli:       
Mix the squash and ricotta and add in some chilli flakes if you like it spicy. Put a teaspoon of the filling onto half of the pasta leaving a gap inbetween. Fold the other half over to cover it, lightly water the edges to form a seal and press down lightly inbetween each ravioli shape.  Use the pasta cutter to trim the edges into a zig-zag shape.

How to cook the ravioli:
Salt the boiling water, drop in the ravioli and when they go pale (about 2 minutes for al dente), take them out and tip into a pan with melted butter and thyme. Serve with lots of shaved parmesan and more chilli flakes.


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