Collage #1 from William's Sonoma Demo
Williams Sonoma + Free Demo + Ravioli Making Tips = Happy Chloe.
Yesterday I went to a FREE, yes emphasis on the word free, demo on how to make HOMEMADE RAVIOLIS at my local Williams Sonoma store. I used to go demos all the time years ago, but alas the store located in my mall closed. BUT!! I found another one even closer to my home and it was such a great little experience I had to write about it.
Each Saturday or Sunday depending on state laws what's left of the Williams Sonoma stores hold demos about certain cooking techniques or recipes. They supply a handout with some recipes and for the next hour they demo the recipe with expert advice and tips. I personally had never made raviolis, only bought store bought, so I was very intrigued by this opportunity. However, rose colored glasses off, these lil things are a lot of work...but paired with homemade pasta (I've never tried that either) and some homemade sauce they were so delicious. I even asked for a second helping!
Collage #2 from Williams Sonoma Demo...The stretching of the pasta and the filling...The lil boy behind the kitchenAid was too funny...He looked so entranced by the pasta...
The recipe used for the homemade Pasta via Williams Sonoma : Fresh Pasta
The recipe for the Ravioli filling via Williams Sonoma: Ricotta & Herb Ravioli Filling
(FYI - William's Sonoma has such a great recipe library on their website for tons of different dishes as well)
The instructor demoed everything from the homemade pasta to making a quick sauce. She showed us how to stretch out the fresh pasta with an attachment for the kitchenAid, which is now on my Christmas list! She made the ravioli filling and proceeded to create each mini piece.
Collage #3 from the Williams Sonoma Demo...Finishing Preparing the Raviolis
I wish I could go into detail but the recipe honestly states exactly what to do. What I will share is the EXTRA TIPS & ADVICE the instructor cared to share!
1.) Use rich in flavor ingredients for the Ravioli Filling. It's a lot of work so make sure to taste the mixture (before adding an egg) to ensure great flavor!
2.) It is okay to add more cheese then the allotted recipe amount. If it tastes good, why not?
3.) If you are adding a "Meat or Seafood" filling, be sure to COOK IT FIRST before adding it as a filling. There is not enough time for the meat or seafood to cook, because the raviolis are done within minutes.
4.) You can use a plain old biscuit cutter to cut around the raviolis or use a ravioli press to separate each ravioli.
5.) An Extra Step: After wetting the first layer of pasta with a little water around the filling, place the second fresh pasta sheet over the filling. She pushed gently around each filling with her fingers to ensure the two pasta sheets have molded together around the filling. It is important to try and eliminate extra air in the filling pocket.
6.) The instructor used a fork to press the edges of the closed ravioli - she said to make sure NOT TO PIERCE THE FILLED PART. It will destroy the ravioli.
The finished Raviolis!
This was so much fun and I can't wait to see what new demos they will have going forward. As a bonus for attending the demo, I received a ticket for 10% off all my purchases in that day so I ordered a Ravioli Maker with Rolling Pin! Hopefully I will be trying these out for myself SOON!! =)
Have Any of You Ever Made Your Own Raviolis?
Was it Fun or Too Much Work?
I'd love to hear!!
*All photos in this post were taken by me. Thank you.
YUMMY!!!! I ATE IT ALL!