Stuffed Pasta Workshop with Christine Hickman @ Las Cosas

Yesterday, I attended a class on stuffed pasta at Las Cosas with Christine Hickman. We were a small class of five people. I worked on the Cannelloni with a partner. Part of the class included making pasta dough so that all dishes were using fresh pasta.

Class Description: Have you felt like saying stuff it lately; so have we but in a good way. Today Christine Hickman teaches us a menu of classic pasta dishes with a twist. Our menu includes: FAZZOLETTI “Handkerchiefs” with Spinach & Roasted Tomato, FIOCCHETTI (Stuffed Purses) with Ricotta & Pear, CANNELLONI with Chicken & Mortadella, ARUGULA, AVOCADO & FIG SALAD and for dessert, ESPRESSO RICOTTA with Seasonal Berries & Mint. Delicioso! (Hands-on)

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Cannelloni with Chicken and Mortadella

We started with the chicken filling. I cut up some chicken breast and it was cooked in a skillet.

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Since we were not going to put the filling in a food processor, the chicken needed to be cut up much smaller after we cooked it. We also had to dice some mortadella and prosciutto.

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We added that to the pan with the chicken. After the chicken was cooked, we transferred all the meat to a bowl and added Parmigiano-Reggiano, nutmeg, heavy cream, salt, and black pepper.

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While the meats were cooking, I started the béchamel – butter, flour, milk, salt, and nutmeg.

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The marinara sauce had already been made for us – olive oil, garlic, canned plum tomatoes, salt, black pepper, parsley, and basil.

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We added olive oil to the bottom of a casserole dish.

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After our noodles were boiled, we started adding filling and rolling them.

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We added them to the casserole dish as they were rolled.

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We poured the béchamel over them first, followed by the marinara sauce.

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Then we sprinkled Parmigiano-Reggiano on top with cubes of butter.

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We put it in the oven to heat everything up and melt the butter and cheese.

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The Other Menu Items

Fazzoletti “Handkerchiefs” with Spinach & Roasted Tomatoes – butter, shallots, heavy cream, lemon zest, salt, black pepper, spinach, tomatoes, pistachios, and Parmesan.

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Fiocchetti (Stuffed Purses) with Ricotta & Pear – ricotta, Parmesan, pear, and heavy cream.

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Arugula, Avocado and Fig Salad – arugula, romaine lettuce, avocado, lemon juice, figs, olive oil, balsamic vinegar, and salt.

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Espresso Ricotta with Blueberries & Mint – ricotta, ground espresso, sugar, mint, and blueberries.

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