The next virtual cooking class I have put together is scheduled for Saturday, January 8th at 1pm Pacific.  We will be making Ratatouille Raviolo - that’s a giant ravioli filled with ratatouille vegetables, ricotta cheese, and an egg yolk! We will also be making a roasted red pepper sauce and an herb oil. And to party like it’s already 2022, we will be making a classic Negroni. And of course, we are making that pasta from scratch!

This class will be taught by Chef Jeremy Fleming. Jeremy went to the Culinary Institute of America and is now living in Hawaii. He is a former Chopped competitor and this is the second class he will be teaching for us. Last February, he taught us how to make avocado tempura tacos and skinny margs.

Menu
Ratatouille Raviolo, Roasted Red Pepper Sauce, Herb Oil
Classic Negroni

Date: Saturday, January 8th

Time: 4pm Eastern/1pm Pacific

Price: $19.99 per household

Platform: Zoom

Equipment Needed:
For the cocktail: Cocktail shake, vegetable peeler, rocks glass
For the fresh pasta: digital scale or measuring cups, small mixing bowl, pastry brush, rolling pin or pasta machine
Other equipment: knife, cutting board, 2 Large mixing bowls, sieve (strainer), large sauté pan, rubber spatulas, 6qt pot, baking sheet, parchment paper, 4 1/5 inch ring mold (for punching), medium sauté pan, blender, small bowl, ice, cheese cloth

Ingredients:
All purpose flour
Semolina flour
warm water
olive oil
whole eggs
water
Ricotta cheese
eggplant depending on variety and size (I use Japanese eggplant when available), small diced
zucchini, small diced
summer squash (yellow squash), small diced
sun-dried tomatoes in oil, rough chopped(reserve oil)
cloves of garlic, minced
Rosemary, finely chopped
Thyme, finely chopped
capers, finely chopped
chopped chives
Parmesan cheese
Canola oil for sautéing vegetables
Salt and pepper to taste
Red bell peppers
Paprika
Medium onion
Red wine vinegar
Loosely packed herbs, only leaves no stems ( dill, parsley, mint, cilantro)