Preparing homemade ravioli with church for kids cooking class

CHARLOTTE, N.C. (QC Life) - The Allison Creek Presbyterian Church introduced the kids cooking camp, a community outreach project where kids are taught how to set tables, how to say a blessing and to cook a 5-course meal, including appetizers, salad, homemade pasta & sauce, vegetables, meat and desert.

At the end of the 4-hour cooking class, kids should be able to describe how the dishes were made and what products and equipment they used. At the same time, they can enjoy the fruits of their labor and share them with their families.

Wolff provided us not only with the recipe of his homemade ravioli but also the other dishes of the 5-course meal.

Appetizer: Pizza Chips

· 2 cups shredded Mozzarella

· 12 pepperoni slices

· Italian seasoning

· Pizza sauce or marinara for dipping.

1. Line baking pan with parchment paper. Preheat oven to 375. 2. Place 12 mounds equally spaced apart, on baking sheet. 12 flat mounds using 2 cups cheese. (equal size) 3. Sprinkle ½ teaspoon over each mound. Add pepperoni. 4. Bake 12 minutes or until edges are golden brown. They will become crisp as they cool. 5. Serve with sauce for dipping.

Salad: Romaine, purple cabbage, carrot and tomatoes. Italian dressing.

Remember you eat with your eyes first so make it colorful and fun.

Pasta:

• 100 grams (2/3 cup) of 00 flour (all-purpose can be used)
• 1 egg
• pinch of salt
• drizzle of olive oil (about 1 teaspoon)

1. Make a well in your flour. Add egg, salt olive oil. Start by “scrambling the egg, olive oil and salt together. Gradually pull in four into the center mixing until dough forms.

2. Now using the tools God gave you (your hands) knead the dough adding more flour from your board as needed. When soft dough forms wrap and let rest 30 minutes. A thumb print in the center of your dough will slowly come back up. 3. With the #1 setting of a pasta maker process dough.

4. Add flour, fold and use setting #2.

5. Repeat until dough is thin and translucent.

If you don’t have a pasta maker, roll with rolling pin. This is a basic pasta recipe and can be used for Linguini, Fettuccini, Lasagna, …

Cheese Ravioli filling:

• 7 oz (3/4 cup) well-drained whole milk ricotta
• 3 oz (2/3 cup) Fontina cheese shredded
• ½ cup freshly grated Parmigiano-Reggiano Cheese
• Kosher salt
• Freshly ground black pepper

1 large egg, lightly beaten

1. In a large bowl, combine all ingredients stir until combined.

2. Place small amount of cheese mix on pasta dough.

3. Wet fingers with water and wet edges of dough.

4. Fold dough and press to seal. Cut into ravioli. Dust with flour.

5. In pot of boiling salted water place ravioli. Boil about 3 to 5 minutes.

Basic Tomato Sauce:

• 1 can San Marzano tomatoes (28 oz)
• 2 cloves garlic finely chopped
• Olive oil (1 TBS)
• Salt & Pepper to taste
• Fresh basil

1. Sautee garlic over low heat.

2. Hand squeeze tomatoes and salt, pepper and fresh torn basil. Let simmer for 20 minutes.

3. Garnish with fresh basil.

This sauce can be used for pizza bites, ravioli or any pasta.

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