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Filled Pasta - Advanced Pasta Making Class

Ravioli, tortellini, agnolotti, mezzelune, cappelletti: as in all aspects of Italian cooking the regional variations of filled pasta shapes is inexhaustible. If you love Italian cooking, you need to have at least two or three filled pasta shapes in your repertoire. 

The Filled Pasta - Advanced Pasting Making, presented by Chef Davide Galbiati covers every step from making the ideal pasta dough, selecting and preparing fillings, making the filled pasta shapes and then serving.

Filled Pasta - Advanced Pasting Making Recipes February 2018.

The quantities in this recipe relate to the size of the Cooking Class and use 1kg of flour which will produce approximately 20 portions of filled pasta. One batch of dough can be used for several different pasta shapes which can be frozen. Alternatively, both the dough and the fillings can be frozen for future use. To make smaller batches, divided all recipe quantities by half or a third.

Making the Pasta Shapes

Creating the actual shapes is a major part of the cooking class. The dough needs to be rolled out into long sheets with a rolling pin or pasta machine and sometimes cut into shapes. The filling is spooned or piped before the pasta is folded, pinched or twisted to form the final shape. The process for each shape is too complicated to explain here, however there are countless videos on Youtube that clearly demonstrate the techniques. Alternatively, you can join one of our classes and learn first hand.


Basic Pasta Dough Recipe

Ingredients:
  • 1kg Moretti ‘00’ Flour
  • 10 Eggs ** Note 1 egg for every 100g flour
  • Water to adjust

Method:

  1. Combine flour and eggs in a large mixing bowl. Slowly knead together to form a smooth dough, adding a little water as needed.
  2. Once the dough has formed, transfer onto a clean bench and knead for 10-15 minutes until the dough is soft and smooth.
  3. Cover with cling wrap and allow to rest for 15-20 minutes.
  

Agnolotti del Plin Filling

This is a traditional pasta dish from Piemonte that gets its name from the local dialect word for “pinch”. The agnolotto, is made by pinching two sheets of pasta together fare il plin to form small pouches of the delicious filling.

Ingredients for filling:

  • 1 tablespoon butter
  • 1 garlic clove, thinly slice
  • 1 sprig fresh rosemary, leaves only
  • 450g pound ground veal shoulder
  • 450g pound ground pork
  • 450g ground rabbit legs
  • 600g spinach, washed and spun dry and roughly chopped
  • 3/4 cup freshly grated Parmigiano Reggiano
  • 3 large eggs
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground black pepper

Method

  1. Bring a pot of water to a rolling boil and add 2 tablespoons salt
  2. In a 12-inch saucepan, add 1 tablespoon butter over high heat until hot but not smoking. Add the garlic and rosemary, and let cook until the garlic is light golden brown, about 5 minutes.
  3. Add the veal, rabbit and pork meat, and cook well, stirring occasionally, until it begins to brown, approximately 8 to 10 minutes. Season with salt and pepper to taste. 
  4. Cook the spinach in boiling water for 1 minute.
  5. Drain well and add to the meat.
  6. Stir in the Parmigiano, 3 whole eggs, a pinch of nutmeg, and salt and pepper, to taste.
  7. Use a wooden spoon to mix everything together until well combined.

 


 
Tortellini
 
Ingredients for classic tortellini as established by the Accademia di Cucina Italiana: 
Will make enough tortellini for 6 people.
  • 80g beef/veal lean cut
  • 80g pork loin
  • 80g prosciutto
  • 80g mortadella
  • 150g parmesan
  • 20g butter
  • 1 large egg
  • Salt, pepper, nutmeg to taste

Method:

  1. Cut the meat into 1cm cubes
  2. In a large sauce pan cook the meat with butter, low to medium heat
  3. Once the meat is cooked through remove it from the heat
  4. Season to taste and cool down
  5. Place the meat in a mincer or food processor, add all the other ingredients and blitz until obtaining a smooth paste.

Mezzelune

Mezzalune are similar to ravioli. The name literally means 'half moons' in reference to the shape which is made by spooning or pipping the filling into a circle shape of pasta, folding it in half and pressing the edges closed.

This shape originates in the Alpine region of Alto Adige, but unlike Agnolotti del Plin and Tortellini, there are no strict rules about what can be used in the filling.

Traditionally they are made with a stuffing of vegetable such as silverbeet and other leafy greens, mushroom, or root vegetables, mixed with ricotta and other fresh cheese.

Therefore, this is not so much recipe than a general guideline that can be applied to a wide selection of vegetables. You should always use the best seasonal vegetables available.

Mezzelune are can be enjoyed with a simple butter and herb sauce, or a creamy sauce made by c ooking equal portions of cream and Parmigiano Reggiano.

 

Vegetarian Filling 

  1. Wash the vegetables well.
  2. Place in a pan and cook slowly with extra virgin olive oil and salt until they are cooked but still have a bit of resistance or crunch. 
  3. Remove from heat, allow to cool and chop finely. Avoid using a food processor or blender that purees the vegetables.
  4. Place the mix into a bowl, add good quality fresh ricotta cheese in a proportion that is approximately a quarter of the total weight of the vegetable mix.
  5. We suggest placing the mix in a piping bag for easy use.

 

 
  

ABOUT THE PRESENTER:

Davide Galbiati is Sous Chef at Rosetta Ristorante Melbourne which is renown for its authentic, traditional filled pasta dishes. Davide was born in Monza near Milano and after completing his studies in Italy,  worked extensively in fine dining restaurants throughout Europe and the U.K. before being recruited by Neil Perry to be part of the Rosetta launch crew.

 

 

 

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