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5/14 @ 5:00 pm

Virtual Event: Little River Inn At-Home Cooking Demo

Front View of Little River Inn - Photo by Brendan McGuigan

Two Doughs, Three Sauces!

We’re very excited to introduce Chef Jason Azevedo for this week’s At-Home Virtual Cooking Demo! Jason is a fantastic chef, and his pastas are sublime – so we’re thrilled to have him showing how he makes the magic! He’ll be demoing Spaghetti alla Chitarra Pomodoro, Ravioli with Asparagus, Mushrooms, and Walnuts, and Ragu di Carne.

You’re welcome to join along at home – the ingredients, equipment, and recipe can be found below. He recommends a stand mixer (with dough hook) or food processor, but you may be able to improvise. You’ll also want to do the dough in advance so that it has time to rest.

Even if you don’t cook along, we’d love it if you showed up to chat and to enjoy watching the master at work!

Join online at 5pm, this Thursday we’ll have a drink in hand, so feel free to bring your favorite cocktail, wine, or beer, and we’ll all share a good time!

Ingredients

Doughs
1 bag 00 flour, preferred pasta and gnocchi flour
1lb semolina flour
6 whole eggs
Extra virgin olive oil, like Cobram estates
Kosher salt

Pomodoro sauce

1 can di Napoli, diced tomatoes or 12 ripe Roma tomatoes, peeled, seeded, and diced
4 ea cloves garlic
1 bunch basil
2 oz parmesan Reggiano

Ravioli filling

8 oz whole milk ricotta, Bellweather basket ricotta
1 tsp nutmeg
1 tsp fresh cracked black pepper
1 tb kosher salt
1lb of spinach, blanched, shocked, pressed, chopped fine, it shrinks to nothing

Ravioli accompaniments

1 bu asparagus
½  lb crimini mushrooms
2 cloves garlic
2 oz walnuts, toasted
1 oz white wine
1 oz butter

Sugo di carne

½ lb ground beef
½ lb ground pork or sausage
(Optional ½ lb of roasted meat, like left over roast, steak ect)
1 med red onion, small diced
6 ea cloves garlic
½  lb crimini mushrooms
1 bu parsley
1 tb rosemary
½  cp red wine
1 sm can tomato sauce
1 tsp red chile flake
½ cp extra virgin olive oil
Kosher salt

– In a dutch oven, brown the ground meat with the olive oil, add onions, mushrooms, herbs, spices, and cook for 8-10 minutes on medium low heat
– Add red wine, and reduce by half
– Add tomato sauce, and simmer for 30 minutes, season with salt to taste

Ravioli/egg pasta dough

360g 00 flour
180 g eggs
20 g water
5 g extra virgin olive oil
6 g kosher salt

– In a small bowl whisk whole eggs, with olive oil, salt, and water
– In a stand mixer with a dough hook, place the 00 flour.
– Turn the stand mixer to stir, and pour in egg mixture
– After 3-5 minutes a ball of dough should be forming on the dough hook, turn up one speed level and knead the dough for 10 minutes.
– Check the dough after 10 minutes, it should be smooth, and if you poke it with a finger, the dough should spring back
– On a lightly dusted cutting board, knead the pasta dough, and shape into a smooth ball
– Wrap in plastic wrap and let rest.
– Leave out on the counter for 30-45 minutes if wanting to use it the same day, or let rest refrigerated overnight.

Semolina dough

240 g semolina flour
120 g 00 flour
5 g kosher salt
180 g warm water

– Place all ingredients in a stand mixer, and stir for 3-5 minutes, once the dough starts to form a ball, turn speed up, and let knead 10 minutes.
– Check the dough after 10 minutes, it should be smooth, and if you poke it with a finger, the dough should spring back
– On a lightly dusted cutting board, knead the pasta dough, and shape into a smooth ball
– Wrap in plastic wrap and let rest.
– Leave out on the counter for 30-45 minutes if wanting to use it the same day, or let rest refrigerated overnight.

Event Categories:

Details

Date:
5/14
Time:
5:00 pm
Cost:
Free

Organizer

Little River Inn
Phone:
888.INN.LOVE
Website:
www.littleriverinn.com

Venue

Location:
Online