If you've signed up for, or want to sign up for, our Filled Pasta / Online Cookalong Class, this post will tell you all the ingredients, substitutions, equipment and advance prep needed to learn in the comfort of your own kitchen. Please read through it carefully and print it if possible. If you still have questions, don’t hesitate to email cookschool@boroughkitchen.com.

Connecting to the Class

This class will take place on Zoom. After you sign up, we'll send you an invitation email with the log-in details. A Zoom account is not required to join the class. By clicking on the link and using the login details provided, you can join via your desktop or mobile internet browser. However, we recommend downloading the app before class to get familiar with the control options.

A minimum internet speed of 2 megabits per second (mbps) ensures good connectivity. Our moderator (co-host) will keep you muted during the class. If you have an urgent question, you can type into the chat anytime and we will answer it as soon as possible. By clicking on the ‘raising hand’ function, you can let us know if you’d like to ask a question out loud, and we will unmute you.

We strongly recommend covering your keyboard with a large piece of cling film. You can keep your camera on or off during class; it is up to you. Please ensure that you have all necessary ingredients and equipment on hand. We suggest gathering and weighing out your ingredients before the class begins, so you have more time to focus on the lesson.

Allergens/Dietary Restrictions

Main allergen(s): gluten, eggs, dairy

This class is suitable for vegetarians. We are unable to substitute the gluten and eggs required for the dough, or dairy in the filling. If you have any specific questions, please feel free to contact us at cookschol@boroughkitchen.com.

Health and Safety

We recommend keeping your hair tied back, setting rings aside, and rolling up your sleeves; the class is very hands-on. Please wash your hands regularly, especially to avoid cross-contamination. Wash utensils, plates and chopping boards as needed between tasks. We will be working with boiling water, so please exercise caution.

The Menu

- Ravioli, tortellini and mezzelune with ricotta and spinach
- Lemony sage brown butter sauce

Because we want you to focus on the techniques—and not rely on written instructions—we will send you these recipes after you’ve completed the class. (Don’t worry, we’ve detailed the ingredients, substitutions, and advance prep necessary below.)

Topics We’ll Cover

- How to use a pasta machine and its attachments 
- How to make pasta dough
- The science behind the ingredients
- How to properly knead and rest dough
- How to prepare the spinach and ricotta filling
- How to fill and season pasta
- Matching filled pasta with sauces
- How to infuse butter with herbs
- How to form various pasta shapes
- How to cook pasta al dente
- Practice, practice, practice 

Shopping List

This is a complete list of the ingredients you will need for the class. We’ll go through the ingredients needed for each component (i.e. pasta and filling) in the ‘Advanced Prep’ section.

- 300g ‘00’ flour
- 2 large eggs
- 80g semolina
- 500g baby spinach
- 400g ricotta
- 1 tsp ground nutmeg
- Salt
- Black pepper
- 1 lemon
- 200g unsalted butter
- 2-3 sprigs fresh sage
- 3 garlic cloves
- 40g Parmesan cheese
- 30g toasted and ground walnuts (optional)

Substitutions

- 2 medium cooked sweet potatoes can be substituted for the 500g baby spinach
- Olive oil can be substituted for butter
- Thyme or rosemary can be substituted for sage

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. Wash and dry the vegetables and herbs if needed. For this class, you will need to wilt the spinach in advance so it has time to cool before you use it in the filling. (Don't worry, it's quick and easy! Instructions below.) We recommend grouping the ingredients together like so:

Pasta Dough

- 200g ‘00’ flour
- 2 large eggs
- Semolina, for dusting (approx 40-50g)

Pasta Filling

- 500g baby spinach*
- 400g ricotta
- 1 tsp ground nutmeg
- Salt and pepper
- Zest of 1/2 a lemon

Lemony Sage Brown Butter Sauce

- 200g unsalted butter
- 2-3 sprigs fresh sage
- 2 garlic cloves
- Salt and pepper
- Zest of 1/2 a lemon

Garnish

- Juice of 1/2 a lemon
- 40g Parmesan cheese
- 30g toasted and ground walnuts (optional)

* To wilt the spinach, gently heat a large pan on a medium heat for 30-45 seconds. Wash the spinach and add it to the pan; there is no need for oil. You may have to do this in a few batches if the spinach overfills the pan. Stir the spinach until it begins to wilt and releases its moisture. Once the spinach changes to a dark green and has greatly reduced in volume, it's ready. Use a sieve or colander to drain the spinach until cool, squeezing out any remaining moisture with tongs or, once cool enough to handle, with your hands. Discard the liquid. Place spinach in a bowl and set aside for class.

Equipment List

- Pasta maker
- Chef’s knife (sharpened if possible)
- Cutting board
- Medium mixing bowl
- Small bowl (filled with water)
- Dough scraper or wooden spoon
- Pasta wheel or pastry wheel*
- Round pastry cutter (between 7-9cm)*
- Large tray lined with parchment paper
- Slotted spoon or skimmer
- Large pot
- Fine grater (for zesting lemon and grating Parmesan)
- Medium saucepan
- Teaspoons
- Forks (for dining)

*If you don't have a pasta or pastry wheel, you can use a butter knife.

*If you don't have a round pastry cutter, you can use a glass or small bowl with a diameter of 7-9cm plus a butter knife to cut around it.