Fresh Vegetable Ravioli

This fourth cooking lesson is so far the one I liked the most. I learned how to make fresh pasta dough, the Chef was nice, even without the recipe, the process was easier to understand and remember.

My limitation is my strength or my lack of it. I could not even do this simple task. The dough was too hard to knead and my energy was just low. Chef saw me having dificulty so he ended up kneading the dough for me.

I was the first student to put the dough in the pasta maker. Chef kept on warning us to be very careful with our fingers.
I thought it was very basic, just put the dough and eennngggg it would come out looking like a pasta. But the machine was very fast, my dough got entangled, etc. and I feared for my fingers safety, baka maging finger ravioli ang uwi.

Again, Chef marc helped me do it.

Thea, an Enderun 3rd year culinary arts student from Cebu, was there to assist us. She was very helpful and kept on asking me if I needed help. Yes I did, I had trouble doing very basic stuff like chopping the arugula and mashing the potatoes.

Thea grated the parmesan, cut the arugula and mashed the potatoes.

Thea is going to Paris soon together with 12 other students from Enderun to have their six-months internship in Paris.

I cut my finger instead of the potatoes.

Then I cut another finger, geee, Annie, go home… you’re a disgrace to the kitchen world!

Chef was ever so helpful to all his students.

Kay and Denise

These black truffles are from France. These are also available here for P25,000 a kilo.

We placed a thin slice of black truffles on the ravioli filling.

Boil the ravioli for 3 minutes then transfer to a pan with either olive oil, butter, and chicken juice, you may also put fresh arugula.

The good thing about this is you can use any filling according to your preference. We put potatoes, parmesan, picolino, arugula, mint and black truffles. You may substitute with whatever ingredients you prefer- cheese, mushroom, etc.

I didn’t get tired as much as in the last 3 saturdays, to begin with, Chef Marc helped me with the dough, and Thea also helped me a lot in the cutting, chopping, grating, etc.

When I told my family about the big help I got from the Chef and Thea, Julienne said “mommy, you’re so diva.
When Edmund found out that I cut my two fingers, that I couldn’t even manage to lift the pots and pans, knead the dough and mashed the potatoes, he said ” Ano ba naman yan, lagi kang tired, dapat hindi cooking ang “inenroll” mo, dapat kumuha ka na lang ng spa package para naka higa ka na lang, hindi nakaka pagod yun, relax ka pa”.
I am not sure if those were words of concern. I told him that my last cooking lessons would be on April 14 and after that I am thinking of enrolling in target shooting, he did not show any positive reaction.