Cook it all again at home

These are the recipes we use in class for tiramisù, handmade fettuccine and ravioli, and the two sauces that go with them. Read them here whenever you like, or download the complete booklet to keep.

Download the recipe booklet It’s free. Print it and cook along at home.
Ricotta, spinach filling and rounds of fresh pasta laid out for ravioli
Egg yolks, mascarpone, espresso and ladyfingers set out to make tiramisù

Tiramisù

  • Serves 10
  • Chill 24 hours

Ingredients

  • 100 g egg yolks
  • 100 g egg whites
  • 100 g sugar
  • 300 g mascarpone
  • Ladyfingers (savoiardi)
  • Cocoa powder, to dust
  • 4 cups of espresso, cooled

You’ll need

  • Spatula
  • Electric hand mixer or stand mixer
  • Mixing bowl
  • Kitchen scale

Method

  1. Whip the eggs Beat the yolks with the sugar until pale, smooth and slightly thick, so the mixture falls off a spoon in soft ribbons. Separately, beat the egg whites to stiff, glossy peaks that hold their shape. A pinch of salt helps the whites stiffen.
  2. Add the mascarpone Gently mix the mascarpone into the yolk mixture. Don’t overmix, so it stays soft.
  3. Combine Carefully fold the whipped whites into the mascarpone mixture with gentle, upward movements to keep everything airy.
  4. Taste test Sample the cream (only once!). It should be sweet and fluffy.
  5. Dip the ladyfingers Dip them quickly in cold, unsweetened coffee on both sides, without letting them soak. Lay them across the dish.
  6. Assemble Spread a layer of cream over the ladyfingers, add another layer of ladyfingers, then a final layer of cream. Dust the top with cocoa. Chill in the fridge for 24 hours before serving.
Fresh fettuccine on a floured board, next to a piece of dough and a bowl of flour

Fresh pasta for fettuccine and ravioli

  • Resting time: 30 minutes
  • Same dough for both

Ingredients

  • Dough: 100 g “00” flour + 1 egg (per person)
  • Ravioli filling: ricotta
  • Ravioli filling: boiled spinach
  • Salt
  • Pepper

You’ll need

  • Pasta machine (or Pastalinda)
  • Mixing bowl
  • Fork
  • Knife
  • Round cutter

Method

  1. Make the dough Pour the flour on the board and make a well in the middle. Crack in the eggs, beat with a fork, and gradually pull in the flour. When it thickens, knead by hand until soft and smooth, like play dough. Rest for 30 minutes, covered with a kitchen towel.
  2. Roll it out Cut the dough in half and flatten each piece. Pass it through the machine several times until the sheets are smooth. A good sequence: twice on setting 2, twice on 4, cut in half, then once on 6.
  3. Shape the fettuccine At the thinnest setting, switch to the ribbon-cutting attachment. As the fettuccine comes out, lay it gently on the table, dust with flour, and separate the strands by lifting from underneath with open hands. Don’t grab or squeeze from the top, or it will clump.
  4. Shape the ravioli At the thinnest setting, cut circles with a round cutter. Place a little filling, about the size of a €1 coin, in the centre. Brush water on one half of the edge, fold into a half-moon, press to seal, then crimp the edge with a fork to close it completely.
Leftover dough?

Re-form the scraps into a ball (moisten with a little water and olive oil if dry, then rest under a damp cloth) to make more ravioli. Or bake the scraps into quick snacks at 180 °C for about 10 minutes: savoury with olive oil, salt, oregano and Parmesan, or sweet with melted butter, cocoa and a dusting of sugar.

Fresh fettuccine with tomato sauce, served at the table

The sauces

  • Two classic sauces

Sugo al pomodoro, for the fettuccine

Ingredients

  • Extra-virgin olive oil
  • 1 clove of garlic
  • ½ white or yellow onion, finely chopped
  • Fresh or canned peeled tomatoes
  • Salt
  • A few fresh basil leaves (optional)

Method

  1. Heat a generous drizzle of olive oil in a pan. Add the garlic clove (whole, lightly crushed) and the chopped onion, and sauté over low heat until soft and translucent.
  2. Add the peeled tomatoes (crushed by hand or with a fork) and a pinch of salt. Simmer gently for 30–40 minutes, stirring occasionally.
  3. Add a few basil leaves at the end for extra aroma, and remove the garlic before serving.
  4. Cook the fettuccine: boil a large pot of salted water and cook the fresh pasta for about 5 minutes, until al dente. Drain and toss straight away with the hot sauce. Serve with grated Parmigiano Reggiano.

Butter & sage, for the ravioli

Ingredients

  • Unsalted butter
  • A few fresh sage leaves
  • Salt (for the pasta water)

Method

  1. Melt the butter in a pan over low heat, add the sage leaves, and let them infuse gently without burning. The sauce should be aromatic and silky.
  2. Cook the ravioli like the fettuccine: about 5 minutes in boiling salted water, until they float to the surface and are tender.
  3. Drain carefully, transfer to the butter-and-sage pan, spoon the sauce over the ravioli, and serve immediately.

“A tavola non si invecchia.”

No one grows old at the table.

Prefer to make it with us?

Nothing beats rolling pasta by hand, with a glass of wine and a table full of new friends. Come cook with us in Verona.

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