After the tour, we were taken into the dining room where stations had been set up for each of us with all of our tools, ingredients and an apron. We were ready to get cooking! We first prepared dough for focaccia and set it aside to rise while we got down to the business of making pasta.
Making pasta is a very hands-on effort. It takes experience to know when dough has reached the right ratio of flour to water: not too sticky, not too hard. With the guidance of our host, I was able to bring my dough to the ideal consistency and press it into sheets of the perfect thickness.
The sheets were then filled with a combination of spinach and cheese and cut into ravioli, ready to boil and top with a simple sage butter sauce.