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Making Fresh Pasta with Ottavia

We had a great day of pasta-making with Ottavia on Saturday. She showed us how to make the most wonderful ravioli fillings with roasted squash, vegetarian hard cheese (our favourite Old Winchester from the Lyburn Farm), amaretto biscuits and nutmeg. The sweet and salty taste had a touch of umami and went well with a sage butter.

Her tortelloni was filled with the first of the wild garlic and fresh vegetarian ewes ricotta cheese from Homewood Cheeses and served with a cherry tomato and chive sauce. She will be back with a summer fresh pasta class in May.

If you want to try making pasta at home, we recommend these recipes:

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