Join the Bass Coast Girls on July 10 at 6pm and learn to make Rave-i-oli and a seasonal arugula salad. 

Pistachio and Arugula Salad

8 cups Fresh arugula

1/2 cup Pistachios (chopped)

2 Tbsp Fresh squeezed lemon juice 

1/4 cup of Olive oil or grapeseed oil

2 tsp Dijon mustard 

2 tsp Lemon zest

1/2 tsp Maple syrup (optional)

thinly sliced or shredded parmesan for garnish (optional)

Sea salt and fresh pepper to taste

Mix lemon juice, oil, mustard, lemon zest, salt, pepper and maple syrup in a jar. Shake or mix vigorously. 

Sprinkle pistachios on arugula, mix salad dressing in, garnish with parmesan and serve immediately. 



Makes 4 portions (6 as first course)

300 g "00" pasta flour or unbleached all-purpose flour (2 cups)

2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt)

185g wet ingredients* 

* Wet ingredients:

2 large eggs

3 large yolks weigh the eggs and yolks then add enough water to get to 185 grams total (if you don't have a scale, it's usually approximately a tablespoon of water)

Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video. 

*If you don't have a food processor, mix by hand until all ingredients are blended



60 grams Arugula (about 4 cups)

4 tsp Olive Oil 

40 grams shredded Parmesan Cheese (1/3 cup)

200 grams of soft goat cheese (1.5 cups)

salt and Pepper 

Combine in bowl.

Roll out the pasta dough to the thinnest setting on the pasta
machine. Cut the long strip of pasta in half and put to the side.
Using a tablespoon, arrange mounds of the filling about an inch
in from the sides and 3 inches apart on one of the strips of
Brush in between the fillings with cold water and place the
other strip of paste over the mounds of fillings. Press in
between the mounds to seal it in. Cut the ravioli with a ravioli
cutter or a round cutter, depending on what shape you like.

Watch our video at 6pm Friday July 10 for all of the details of how to make the RAVE-I-OLI.


50 grams of chopped hazelnuts (1/2 cup)

12 sage leaves

12 Cherry tomatoes 

100 grams of butter (1/2 of butter) 

In a sauté pan, combine the butter, walnuts and sage over high
heat and heat for 2 minutes, or until the butter and the nuts
begin to brown, and the sage turns bright green. Be careful not
to burn the butter.
Cook the ravioli in boiling water until they are tender (about 3
minutes). Drain the ravioli and add them to the pan with the
cherry tomatoes. Season with salt and pepper.
Serve with grated Parmigianno-Reggiano cheese over top.


**The ravioli and sauce are recipes from the Dirty Apron Cooking School.


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