Couples cooking classes are highly demanded first of all from honeymooners.
Why a Couple Cooking Class?
It’s an intimate, hands-on cooking class experience ending enjoining the fruit of your labour: a delicious dinner for 2!
Anyway at our Itinerant Cooking School in Tuscany we really meet any kind of couples: best friends together on vacation, auntie and nephew, brother and sister, mum and daughter/son as well.
What kind of students in our couples cooking classes?
Our couples cooking classes are designed to offer a learning experience together with fun and hands-on cooking;
Our Students are curious about making fresh handmade Pasta and Italian Cuisine in general.
Furthermore they love seasonal and fresh ingredients, local produce.
Our dishes are extremely simple but extremely tasteful as well. As my Granny usually said: “Simple is not Easy!”.
Have a look to the gallery just to picture the atmosphere:
Whether you’re a novice or an expert cook, you’ll surely live this learning experience with joy in a warm atmosphere, feeling comfortable to try new foods and ingredients.
Private Couples Cooking Classes duration:
Almost each Private Cooking Class lasts around 3 hours + Lunch/Dinner with fruit of your labour comfortably sit at the table (we clean up your kitchen)
Everything in happy and relaxed times of your Vacation in Tuscany.
Couples cooking classes ‘s favourite Menus
First of all, without any doubt, our students in couples cooking classes choose these:
- Tortellini di Valeggio Menu (Love Knot). Here the Pasta course consists in Tortellini (Click HERE to watch how making them) filled with ricotta cheese and spinach
- Most popular Italian Sauces for Pasta. We’ve a lots of pasta sauces in our Menus and in Italy as well. Anyway almost all our customers prefer the followings 4 sauces:
- Colored (with natural ingredients) Fresh Pasta, where the favourite is Orange Pasta (coloured with tomato paste) and the sauce is Rocket Pesto.
This year, in addiction to the Orange (tomato paste) pasta, another colour is having a great success in couples cooking classes: BROWN (coloured with cocoa) Pasta.
As a result today I’m writing the recipe about how making Cocoa (Chocolate) Ravioli.
The most suitable sauce for these is the Crispy Butter and Sage
Take 2 beautiful guys honeymooners who digit on Google the words”cooking classes in Tuscany” and as by magic…we’re already arrived to spend a pleasant culinary time with you!
Finally here is the recipe they made, be ready to taste something particular but really, believe me really, deeeeelicious!
Relevant tips and tricks not to fail:
- First of all mix the flour with Cocoa Powder (avoiding mistake: adding eggs before mixing)
- Furthermore respect the amount of 1 tbsp (level) bitter cocoa each 100 gr (3 oz about) all purpose flour
- Finally grate a very small quantity of orange zest to add to the ricotta cheese for the filling (not more than 1/2 teaspoon for a couple of persons). Too much orange zest will make your filling much more like a dessert than a filling for pasta.
- Use a tasteful cheese like Parmigiano Reggiano (possibly aged) or Pecorino Romano for the filling. A tasteful cheese is important to contrast the delicate and sweet taste of ricotta cheese.
- If you don’t know how making fresh handmade pasta, have a look AT THIS POST
- FRESH BROWN PASTA:
- 200 gr (7 oz) 00 flour (all purpose flour)
- 2 eggs (big)
- 2 tbsp bitter cocoa powder
- 200 gr (7 oz) Ricotta cheese (better if from sheep)
- ½ tsp grated orange zest
- 50 gr (3 tbsp) Grated Parmigiano Raggiano or Pecorino Romano Cheese
- to taste salt and pepper
- In a large bowl mix the flour with the cocoa
- make a hole in the center of the flour and cocoa and pour 2 whole eggs inside
- start kneading by hands until reaching a compact and elastic dough (adding water if too dry and flour if too wet)
- let the dough rests for about 20 minutes covered (room temperature) with a dish towel
- In a large bowl mix the ricotta cheese with grated parmigiano, salt and pepper
- pour in the orange zest and mix until smooth
- Remember: the flavour has to be tasteful, not sweet
- put in the fridge
- Roll the pasta first of all helping you with a rolling pin, than with the pasta machine
- Roll the fresh pasta (brown) in very thin stripes (usually the number 6 of the rolling pasta machine)
- Put the filling over the stripes using a teaspoon and overlapp each stripe with filling with another stripe of pasta.
- Cut the Ravioli as the shape that you prefer (we used a very nice HEART cutter)
- Cook Ravioli in salted boiling water for about 7 minutes
- Drain with a perforated spoon skimmer
couples cooking classes in Tuscany