Cooking in Northern Italy

My all-time dream came true. There I was, in a smaller town in Italy, making my own pasta from scratch with the help of a local Italian chef.

We entered Studio 33, where we had a charcuterie plate waiting for us, so we could have a snack before we dove in.

Talk about living the dream. I learned how to make three different types of pasta as well as the perfectly paired sauces and garnishes that made these dishes complete.

We first watched the chef prepare three separate examples of the different kinds of pasta and then we attempted to make our own, however, where ours lacked in beauty, they made for up in taste.

The three dishes we made were spinach and ricotta ravioli, with fresh tomato and stracciatella cheese; pumpkin ravioli, with sage butter; and finally an orecchiette bolognese.

All of the dishes were amazing but I thought I would share the first dish we made with you guys. If you guys enjoy this, let me know in the comments if you want the other recipes.

You can find the complete recipe for the spinach and ricotta ravioli with stracciatella cheese below, from pasta to garnishes.


Spinach and ricotta ravioli with fresh tomato and stracciatella cheese.

Ravioli verdi ricotta e spinaci al pomodoro fresco e stracciatella

Preparation: 40 minutes | 6 servings | Total Time: 53 minutes


- 4 cups all-purpose flour

- 3 eggs

- 2 & 2/3 cups of fresh spinach

- 2 cups ricotta cheese

- 4 cups grated parmesan

- 1 teaspoon nutmeg

- 1 bottle of tomato sauce

- 1 & 3/4 cups stracciatella cheese

- 1 onion

- Fresh Basic

- 3/4 cups semolina flour

- 2 & 1/2 teaspoon sugar

- salt & pepper to taste

Let's start with the dough.

You should start by placing your flour on the worktop you are using

1. Make a well with the flour, add the eggs and spinach to the center

2. With a fork, in a circular movement, fold the flour into the eggs & spinach.

3. Knead the flour, egg and spinach mixture, until smooth & elastic (~5-10 minutes). If too dry add water. If too wet add flour.

4. Shape dough into a ball, wrap it and chill

Next up: The filling.

1. Boil water in a medium-sized pot

2. Once water is boiling, add spinach, salt + pepper

3. Cook until tender

4. Remove and let cool for 2-3 minutes

5. Squeeze water out from spinach and chop

6. In a mixing bowl, combine chopped spinach, ricotta, and 4tbs of the parmesan

7. Add nutmeg, salt, and black pepper to taste.

Putting together the Ravioli

1. Divide the dough into 4 sections

2. Roll out a 1/8-inch layer of dough

3. Place filling on one side (down a line) 1/2 inch from each other

4. Fold over the side of dough onto the side with filling

5. Press down on the dough in between fillings

6. Cut down in between fillings to from Ravioli

Tomato Sauce

1. Heat olive oil in a large pan on medium heat

2. Add finely chopped onions, basil, salt + sugar

3. Cook for about 3 minutes, stirring occasionally. The onions should be transparent.

4. Add tomato sauce and cook for 20 minutes on a medium heat

5. Stir until the tomato sauce begins to boil

6. Add salt + pepper to taste

Finishing up:

1. Put raviolis in boiling water

2. Cook for 2-3 minutes, or until raviolis float

3. Drain raviolis, add sauce and enjoy.

Enjoy your taste of Italy. Below I have attached the PDF version of the Recipe for you all. The PDF has measurements in grams, but above I have converted it to cups. :)

*Helper Hint, if you are gluten-free and substituting with GL flour add 1 tsp of xanthan gum per cup of flour*

*Helper Hint 2, if you are substituting egg...1 tablespoon of flax mixed with 3 tablespoons of water and the settled for 3 minutes is a good alternative to 1 egg*