I made this last night with that gorgeous mold from John Francis. My chives are growing like crazy and this was the perfect dish to really enjoy the bright green, tender new leaves. A beautiful meal and it felt like the launch of spring dining!
Hi Lili! I don't have a stuffed gnocchi class on the books, but we can certainly schedule a private virtual session if you're interested. Private classes can be purchased directly on my website here: https://www.pastasocialclub.com/workshops
If you needed to make a ravioli dough without eggs, what recipe might you use? The eggs would have a lot of benefits for stretchiness without breaking, but suppose none are available...
Hi Joan! In this particular case, I wouldn't omit the eggs entirely--I know they're hard to come by right now, but the texture would be off without them. Instead, you could use the white wine dough in my pansotti post, which has fewer eggs, as a substitute: https://pastasocialclub.substack.com/p/pansotti-ligurias-potbellied-ravioli
I made this last night with that gorgeous mold from John Francis. My chives are growing like crazy and this was the perfect dish to really enjoy the bright green, tender new leaves. A beautiful meal and it felt like the launch of spring dining!
How fantastic!! I'm so glad you enjoyed it, Amy; thank you for giving it a try. :) What a dream to have an abundance of chives in the garden!
Hello!! Love your contenta so much! Can you tell me where you buy your raviolis tools? Thanks a loot!
Thank you so much, Julie! The ravioli molds I use are through John Francis Designs (https://www.johnfrancisdesigns.com/shop) and many of the other tools I have are via qb cucina (https://qbcucina.com/).
Hi Meryl, are you planning a stuffed Gnocchi class? If not can I hire you to teach me?
Hi Lili! I don't have a stuffed gnocchi class on the books, but we can certainly schedule a private virtual session if you're interested. Private classes can be purchased directly on my website here: https://www.pastasocialclub.com/workshops
If you needed to make a ravioli dough without eggs, what recipe might you use? The eggs would have a lot of benefits for stretchiness without breaking, but suppose none are available...
Hi Joan! In this particular case, I wouldn't omit the eggs entirely--I know they're hard to come by right now, but the texture would be off without them. Instead, you could use the white wine dough in my pansotti post, which has fewer eggs, as a substitute: https://pastasocialclub.substack.com/p/pansotti-ligurias-potbellied-ravioli