Raviolli Al Uovo
June 8 @ 1:00 pm - 4:00 pm
$55.00
Register By: June 4
Culinary Tour of the Palouse: Raviolli Al Uovo
Chef Mat Morgan, WSU Executive Chef of Hospitality Business Management
Raviolli Al Uovo — Fresh Made Ricotta, (in class demo and student made) Pasta Student Made. Farm fresh Egg yolks with heirloom tomatoes, field greens with orange blossom vinaigrette. Herb Brown butter Drizzle.Students will Make Pasta, Ricotta, and ravioli, vinaigrette. Best to work in groups of four. This dish the egg yolk acts as sauce to combine with the brown butter when cut open.Rich and cream with hint of citrus. Designed to teach for upcoming season of herbs and tomatoes.
Sit down and savor your culinary creation, perfectly complemented by a selection of local wine, beer, or coffee.
Chef Morgan has over 20 years of experience in the culinary and hospitality industry ranging from fine dining and wine paired dinners to Health care. Matt specializes in Nouvelle Cuisine and Gastronomy, He is a local grown chef and has traveled the world and keeps to his roots by sourcing local and create with what is in season or soon to be in season.
