Bridget covered a lot of ground demonstrating classic Italian recipes including Creamed, Tomato, and Brown Butter Sage sauces as well as handmade Egg Yolk Pasta and fillings including Spinach and Ricotta, Roasted Meat, and Squash. All fillings incorporated Ricotta cheese which Bridget made from scratch onsite, a sublime and decadent treat for those in attendance.
“Bridget’s demo of homemade Tortellini, Ravioli and Agnolotti inspired students to experiment with free form filled pasta, rolling and dotting their fillings on floured butcher block tables amidst lively conversation”.
While Bridget demoed recipes she shared stories of her work abroad in restaurant kitchens as well as how the Italians prepare and serve their pasta. Although the class was slotted from 6-8 pm that evening, it ran overtime. Bridget’s demo of homemade Tortellini, Ravioli, and Agnolotti inspired students to experiment with free-form filled pasta, rolling and dotting their fillings on floured butcher block tables amidst lively conversation. I helped Bridget, along with her crew, assist students with pasta attachments, sealing, and whatever questions that arose that night.
After class ended and the students went home, Bridget served the crew meat-filled ravioli with tomato sauce. I made sure to add a healthy scoop of ricotta to my bowl. The full mouth feel of this tender, soft pasta stuffed with luscious meat and ricotta is why homemade pasta will always hold a special place in my heart.
Bridget’s Basic Pasta Dough
1/2 pound semolina flour
1/2 pound all-purpose flour
water if needed
Directions By Hand:
Blend the flours together and make a well. Whisk the eggs together and using a fork, whisk the eggs into the flour, forming a dough. Once the dough becomes stiff, use your hands to knead. Knead for about ten minutes, until the dough is soft and smooth. Allow to rest for about 30 minutes covered in a dish towel. Roll out to desired pasta shape.
Directions By Machine:
Put the flours into a mixer, blend, and add the eggs one at a time. Blend until the dough forms a ball. If the dough is dry and crumbly, add water, a tablespoon at a time until the dough binds. Remove from mixer and knead for about ten minutes. Allow to rest, covered in a dish towel for about 30 minutes. Roll out to desired pasta shape.
Bridget’s Roasted Meat Filling
2 tablespoons butter
2 cups roasted meat: lamb, pork, or beef
1/4 cup ricotta cheese
1/4 cup parmesan cheese, grated
2 egg yolks
1 cup minced onion
2 tablespoons butter or oil
2-3 tablespoons fresh, chopped parsley
1/4 -1/2 teaspoon dried thyme
1/4 -1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
Add the meat to a food processor and process until smooth. Meanwhile, saute the onion in butter. Set aside and allow to cool. Add the onion to the meat mixture, along with the ricotta, yolks, parmesan, parsley, thyme, sage, salt, and pepper. Process until smooth; adjust seasonings according to taste.
You can contact the Hot Stove Society for culinary classes or book your own event:
Hot Stove Society
200 4th Avenue
(206) 436 – 0383