The recipes

Cook it all again at home

These are the recipes from the class — authentic tiramisù, handmade fettuccine and ravioli, and the two sauces that go with them. Read them here whenever you like, or take the whole booklet with you.

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Fresh eggs, flour and spinach filling ready for handmade pasta
A dish of homemade tiramisu dusted with cocoa
Recipe 1 of 3

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 / stand mixer
  • Mixing bowl
  • Kitchen scale

Method

  1. Whip the eggs Beat the yolks with the sugar until pale, smooth and slightly thick — it should fall in soft ribbons off a spoon. Separately, beat the egg whites to stiff peaks: firm, glossy and holding 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 — you want to keep it 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 briefly in cold, unsweetened coffee — dip, flip, dip, flip. Be quick; don't let 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 and a pasta machine on the class table
Recipe 2 of 3

Fresh pasta — fettuccine & ravioli

  • Dough rests 30 min
  • 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 playdough. 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.

Handmade half-moon ravioli with ricotta and spinach filling
Recipe 3 of 3

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.”

At the table, one doesn't grow old.

Prefer to make it with us?

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

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