Rimessa Roscioli Cooking Class Summer Recipes

In Recipes & How-to by Warren GeorgeLeave a Comment


Thank you for attending our Cooking Class!

Here are the recipes of the dishes you prepared while you were here.

All the videos for our kits are also here for you to view (click subtitles for English translations), and the kits are available for purchase to make things even easier with the best Italian ingredients.

Please note that we cannot ship meat outside of Europe, but we can omit the meat and still send the kit with a substitution.


Fresh egg pasta

  • 300gr Senatore Cappelli flour or whole wheat
  • 3 eggs
  • 2gr salt

To prepare a perfect egg pasta, place the flour in the shape of a volcano and in the center put in the de-shelled eggs. With a fork, break them by taking a little flour around. When the mixture is no longer liquid, knead vigorously on a work surface until you obtain a smooth and homogeneous paste, which you will place inside a cloth cloth and let it rest for at least 1 hour at room temperature. Roll the dough with a rolling pin directly on the pastry board to the desired thickness, then wrap it from both sides to the center and cut it to size you want, fettuccine, tagliolini, pappardelle etc etc..

Once the dough is cut, leave it on a wooden chopping board on top and add a small percentage of flour to prevent it from drying too much.


Cavatelli (for 4 people)



  • 200 grams tipo 00 flour
  • 200 grams semolina flour
  • ¾ pinches of salt (3 grams more or less)
  • 4 tablespoons of olive oil
  • 200 grams of water


  • Little wooden board / gnocchi board
  • Knife
  • Extra flour


Making the dough:

  • Mix both types of flour together
  • Add the salt and mix the flour with the salt
  • Leave a little hole in the middle and add the olive oil
  • Followed by the water
  • Mix all the ingredients together, until you can create a ball, which you can kneed

(whenever its to sticky add a little bit of flour, when it’s to dry add a bit more water, until you have the right smooth dough)

  • Kneed the dough by stretching and folding it by hand, between 5 till 10 minutes
  • Wrap your dough in plastic wrap and let the dough rest for 10-15 minutes

Making cavatelli:

  • Start by cutting little pieces of the dough
  • Use a nice work bench or table and start with rolling and stretching the little pieces of dough, until you create a thin roll (no flour when you are making the roll, this will lose your grip).
  • Cut smaller pieces from the thin roll
  • After that start using a little wooden board, two fingers or a knife and fork to create the shape.
  • Working with the wooden board, you can put a little piece of pasta on top of the board and make a movement of pressing and rolling at the same time. Press your thump or the back of the knife on the pasta and let the pasta roll and shape at the same time. Make sure you roll them on a plate with flower, so they don’t stick together.
  • Depending on the thickness of your rolled pasta the cavatelli is cooked between 4/5 minutes in salty water, let them cook 1-2 minutes more into the sauce, to get even more flavor.



Ravioli with Ricotta Filling


INGREDIENTS - for 4 people (based on a spelt flour dough)

For the pasta:

  • 300 grams of spelt flour
  • 3 full table spoons of extra virgine olive oil
  • 3 pinches of salt
  • 3 eggs ( be sure to weigh them before) in between 67-70 grams
    (the liquid of the egg is needed when you only use eggs and no water at all)

For a all purpose/tipo00 flour mixed with semolina dough:

  • 150 grams of all purpose/tipo 00
  • 150 grams of semolina
  • 3 eggs
  • 3 pinches of salt
  • 3 table spoons of extra virgin olive oil


  • rollin pin or pasta machine to stretch your dough
  • Ravioli cutters
  • Brush (to add water or egg wash for sealing your ravioli)
  • Extra flour on the side

For the filling:

  • Ricotta 150 gramms
  • Teaspoon of grated nutmeg
  • Grated lemon zest ( amount up to your taste)
  • By taste add parmesan (parmesan helps to make the filling dry)
  • Pinch of black pepper and salt

Ricotta/spinach filling:

  • When you add spinach, you can decide to blanch the spinach or add it raw and finely chopped into your ricotta mixture.
  • If you decide to blanch it, please note that you have to let it cool down and drain very well, since we don’t want a wet substance into our ravioli, to avoid them from breaking.

Sauce: butter/sage

  • 100 grams of butter
  • Few whole leaves of sage

*optional: one whole garlic clove, and a splash of wine into the butter and sage mixture



  • For both doughs, start with a pinch of salt and mix it with your flour/flours
  • Add the olive oil
  • Add the eggs
  • Mix all the ingredients well together
  • Kneed your dough, till it becomes smooth and more elastic
  • Let it rest 10/15 min min (while resting, wrap it with cling film, we don’t want the dough to be in contact with the air in this process, to provide it from drying out).

When the pasta dough is ready to work with, use a pasta machine or a rollin pin to stretch it.
the thickness I would suggest you with a pasta machine, twice on number two or once number one.
But again you have to experiment also a bit to understand the thickness that you like best.

Remember to make wide pasta sheets. Fill them with ravioli filling two fingers from the edges and two fingers in between again. You can experiment with bigger or smaller ravioli, just make sure there is enough pasta dough around them.

when closing: fold the top of the pasta sheet towards you, when the top and bottom touch, start sealing the sides first. In this way you can pop out the air from the bottom and seal them without any air. Then its up to you to cut them and make them pretty!

Cooking the pasta:

  • Boiling salty water max 3 to 4 minutes (taste if they have the nice al dente bite)
  • Add the pasta straight from boiling into your sauce
  • Add a bit of your pasta water, and let the sauce and pasta combine 1/2 minutes.
  • When it’s to liquid evaporate by tossing the pan
  • When it’s to dry add more starchy water (from the pot you cooked the pasta in)

*Optional: when you want to make your sauce nice and creamy, toss to evaporate the liquid and get rid of the flame. After that start adding some parmesan cheese, keep tossing and when needed add more starchy water, till you find your beautiful sauce!



Caponata - a little taste of Sicily


Tiramisù (for 5 people)

  • 500 gr of mascarpone cheese (17 oz)
  • 250 gr double cream (9 oz)
  • 5 eggs (fresh, quality eggs)
  • 40 gr of brown sugar (1.5 oz)
  • 1 vanilla stick
  • 40 gr of Savoiardi/ladyfinger biscuits (1.4 oz)
  • 3 shots of Italian espresso coffee
  • Cocoa

Whip the mascarpone cheese, eggs, vanilla and cream together well. Dip the ladyfingers into the espresso half way and then flip the cookies over so the espresso soaks into the non-dipped part of the cookie and cover the bottom of the pan. This helps the ladyfingers to not be too wet. Spread the other mixture over the top and chill. Best after 24 hours...resist!! Just before serving, sprinkle cocoa over the top.


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