Ravioli night was another fun way for our class to learn how to cook Italian food together. Taking a break from our routine work, we gathered in the lecture room and used the space as a makeshift kitchen to learn how to make Ravioli.
Anna Rita, our program director who taught us how to make gnocchi the last time around, kindly shared with us some of her expertise on making excellent Ravioli.
Like any pasta, the mixture is first made with flour, eggs, and salt to create the dough. Once the mixture was created, we pressed and rolled the dough thin enough to create the skin of the Ravioli.
The richness of ravioli comes with all the variety of sauces and filling that go into it. The sauces had been prepared by Anna Rita all day long in the kitchen, making many students hungry with the smell flowing all around the palazzo. Some of the sauces include butter and sage sauce, tomato and salmon, and artichokes and provola cheese.
Once the ravioli was boiled in hot water, they were served to a flock of hungry students waiting in line for the delicious home-made Ravioli. Another successful night of Italian cooking!
