Levy Restaurants is once again be offering cooking classes for kids at its three Downtown Disney restaurants this summer. The first announced class, on Saturday, June 23, has sold out, so a second class has been added for Sunday, June 24. The class is from 11 a.m. to 3 p.m.
The chefs of Fulton’s Crab House, Portobello Restaurant and Wolfgang Puck Café will walk through a full demonstration at each location from the Goin’ Fishin’ snack mix to a sweet treat of ‘dessert sushi’, made with fruit roll-ups and gummy worms. The class/menu will feature the following (and each child will taste their own creations):
Goin’ Fishin’ Snack Mix– Fulton’s Crab House
Ravioli Gigante – Portobello Restaurant
Dessert Sushi – Wolfgang Puck Café
But you don’t have to choose the restaurant based on the demonstration — all three will be demonstrated at each location.
The Kids Cooking Class is $36.00 per child and available for children ages 6-12. To register, call 407-828-8996. Registration is on a first come, first served basis until the class is full or until Sunday, June 24th.
Here’s one of the recipes the kids will prepare:
RAVIOLI GIGANTE
For the pasta dough
1 Kilogram (2.2 pounds) 00 semolina flour
36 ounces Egg yolk
-Place the flour in the work bowl of a stand mixer.
-Begin to add the egg yolk to the mixer.
-Using the dough hook on low to medium speed, work the mixture while adding the yolk and continue to work the dough until smooth (3-4 minutes). The result will be a soft mass which pliable and yields to the touch.
-Wrap the dough in plastic wrap and refrigerate to rest for about 1 hour.
For the filling
1 pound Ricotta cheese
½ cup Spinach (cooked, drained and chopped)
1 Egg
½ cup Parmigiano (grated)
Salt & white pepper to taste
-Combine ricotta, spinach, egg and parmigiano in mixing bowl. Make sure that the spinach is well drained and chopped very fine.
-Season with salt and pepper.
Prepare the Ravioli
-Cut the dough into pieces about the size of a tennis ball.
-Roll the dough using a pasta machine into 4 inch wide sheets. Gradually make the sheets thinner and thinner starting on the thickest setting for the machine. The dough should be about 1/16 inch thick.
-Place one sheet on a flat clean work surface, which has been dusted with flour.
-Using a 1-ounce scoop, place the filling in the center of the sheet at 4 inch intervals.
-Moisten the pasta around the filling with egg wash and place a second sheet of pasta over the top.
-Press the filling to flatten and distribute. Seal each piece by pressing with your fingers making sure to eliminate air from inside the ravioli.
-Cut the ravioli with a pastry wheel, trimming the edges. The result will be 4 inch square ravioli
Prepare the dish (for each serving)
1 tablespoon Extra virgin olive oil
1 tablespoon Garlic (thinly sliced)
6 ounces Crushed plum tomato
3 ea Ravioli
5 ea Whole basil leaves
Salt & pepper to taste
-Bring a pot of water to a boil and add salt (1 tablespoon per gallon).
-Heat a large sauté pan and add oil.
-When oil is hot, add garlic and cook until golden brown over medium heat.
-Add crushed plum tomatoes and cook to reduce slightly (2 to 3 minutes).
-Season to taste with salt and pepper.
-Add the whole basil leaves right at the end.
-While the sauce is cooking, poach the ravioli in the salted water until tender (3 to 4 minutes).
-Remove the ravioli from the water, drain and add to the sauce. Cook for another minute or two.
-Serve three ravioli per serving or a larger amount on a platter for family style.
