Homemade Pasta: Ravioli Filled with Mushroom and Bechamel Sauce
Luiza Cardenuto
Watch this class and thousands more
Watch this class and thousands more
Lessons in This Class
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1. HOMEMADE RAVIOLI
0:48 -
2. SAUCE INGREDIENTS
1:00 -
3. SAUCE PREP
2:29 -
4. FILLING INGREDIENTS
0:56 -
5. FILLING PREP
1:38 -
6. DOUGH INGREDIENTS
0:48 -
7. DOUGH PREP
2:30 -
8. FINAL STEPS
2:29
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About This Class
Hi everyone! Thanks for taking an interest in this class. Today, we’ll be making homemade ravioli from scratch, with a mixed mushroom filling, topped with a béchamel sauce. Our chef, Yara has acquired knowledge of this dish from her experience working in a Wine Bistro at the heart of Sao Paulo city, in Brazil.
Our class will be broken down into three main groups: the filling, the sauce, and the pasta dough.
This recipe serves up to six people. However, you may also freeze the feeling and the sauce for up to one month. The ravioli can be frozen as well, you just need to pre cook it in boiling water for four minutes. Let them cool down and sprinkle a bit of olive oil before placing in small plastic bags.
Be sure to post pictures of your ravioli!! And please feel free to ask any questions you may have about this dish.
check back soon for more delicious recipes!
Hands-on Class Project
Sauce Ingredients:
- One liter of milk
- 70 grams of wheat flour
- 70 grams of butter
- a bay leave
- Three cloves
- Half an onion
- Two tablespoons of grated parmesan
- And salt…pepper…and nutmeg to your liking
Filling Ingredients:
- 200 grams of mixed mushrooms…You can use any kind of mushrooms you’d like. We decided to use shiitake, trumpet and enokitake.
- Two garlic cloves
- A quarter of an onion
- One tablespoon of butter
- Two tablespoons of Brandy
- A tablespoon of the strained béchamel sauce
- And some salt…and pepper to taste
Pasta Dough Ingredients:
- 275 grams of wheat flour
- 25 grams of semolina flour
- four eggs
- A tablespoon of olive oil
- And some salt
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