At Zola Wine & Kitchen

Looks like Zola Wine & Kitchen has some great cooking classes coming up, for those interested in exploring some new fall recipes and for mastering those you may already know.  For November, they’ll be gearing up for Thanksgiving and helping students learn the ropes on pumpkin dishes, stuffing and dressing, traditional accompaniments and of course – turkey.  And to round thing out nicely, there will even be a class on making use of your Thanksgiving leftovers.

Here’s the full schedule for November:

Thanksgiving Series:

6:30 pm to 8:30 pm, $50 per class

Wednesday, November 4^th : Pumpkin (Soup, Sides, Pies)

Thursday, November 5^th:  Dressings (Traditonal Stuffing, Oyster Dressing, Corn Dressing)

Tuesday, November 10^th: Accompaniments (Sweet Potato Casserole, Cranberry Relish, Green Bean Salad, Mashed Potatoes)

Wednesday, November 11^th: Holiday Pies (Pumpkin Pie, Pecan Pie, Quince Pomagranate Pie)

Tuesday, November 17^th: Turkey (Traditional Roasted Turkey, Deep Fried Turkey, Brining Process)

Wednesday, November 18^th: Thanksgiving Leftovers (Unique ideas for all those tasty leftovers!)

Here’s a similar recipe offered by Adrian Tonon:

Ingredients

Lamb Filling:

• 1 pound ground lamb
• 2 eggs
• 1/4 cup bread crumbs
• 2 teaspoons salt
• 1/4 cup Parmigiano-Reggiano

Ravioli Dough:

• 2 cups all-purpose flour
• 2 teaspoons salt
• 3 eggs
• 1 tablespoon butter
• Rosemary Cream Sauce, recipe follows

Directions

Filling: In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.

Dough: Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.

Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.

Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.

Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Rosemary Cream Sauce:
1 tablespoon chopped fresh rosemary leaves
2 tablespoons butter
2 cups heavy cream
1/2 cup seasoned stock

In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.

Don’t be turned off by the long directions – the ingredients are fairly straightforward and are a great introduction to making homemade pasta. But of course, not all of us have our own pasta attachments to our KitchenAid mixers. For that, we recommend checking out Buitoni’s grocery store line of packaged pastas, particularly their Spicy Beef and Sausage Ravioli. Bon appetit!

Located at 505 9th Street, NW, Zola’s Wine Kitchen is a spin off from the original Zola by the Spy Museum and, in addition to their lunch menu, features a wine shop, private event space, and educational classes on wines and cooking.

If you missed today’s ravioli, don’t worry – tomorrow’s special of Pecan crusted pork loin, smoky braised kale and acorn squash sauce sounds equally enticing!