Four Seasons Canary Wharf, Italian Cookery Classes with chef Moreno Casaccia

Ravioli is one of my favourite things to eat so I was delighted to discover that the Four Seasons Canary Wharf chef, Moreno Casaccia would be teaching us how to make this delicious pasta.

Moreno has an impressive culinary background and has been instrumental to the operation of the Hotel, where he started his Four Seasons career in November 2005 as a Chef de Partie. Since then he has held the positions of Junior Sous Chef, Sous Chef and Executive Sous Chef. He was named Executive Chef at Four Seasons Hotel last year. Prior to joining Four Seasons, Moreno gained extensive experience while working in a variety of top-end establishments including The Dorchester in London and the one Michelin-starred Le Moulin, and three Michelin-starred Taillevent, in France.

Pasta is a staple part of most people’s diet, though many have not tried homemade pasta, which in my opinion is infinitely tastier than the shop bought variety. It is also a lot more time-consuming and challenging than emptying a plastic bag of dry pasta into a pan of water.

With Moreno we learnt the recipe for fresh pasta and helped him create a delicious dish inspired by his mother’s cooking: Ravioli filled with potatoes and herbs with “cacciatora” sauce. He was kind and enthusiastic, displaying his creative flair in the kitchen whilst also teaching us some crucial Italian culinary basics.

I highly recommend the cooking classes at Four Seasons Canary Wharf, and perhaps trying this delicious dish at home:

Ravioli filled with potatoes and herbs, “cacciatora” sauce

Ingredients for 4 people
For the filling:
200 gr King Edward potatoes
20 gr of salmoriglio oil
50 gr of double cream
30 gr of parmesan
Salt and pepper
For the pasta dough:
700 gr flour
300 ge semolina flour
6 eggs
12 egg yolk
For the cacciatora sauce:
500 gr tinned tomatoes blended
100 gr celery
100 gr carrots
100 gr onions
100 gr extra virgin olive oil
50 gr pitted taggiasca olives
500 gr diced chicken legs
300 gr white wine
300 gr remouillage
3 gr rosemary
3 gr sage
Salt and pepper

For the filling:
Boil the potatoes, peel and mash them, Add salmoriglio oil, parmesan and double cream, adjust with salt and pepper
For the pasta dough:
Make the pasta dough in the traditional way by mixing all the ingredients and resting for at least four hours.
For the cacciatora sauce:
Trim celery, carrots and onion, peel the garlic and cut it on half, cut the vegetables in small dice
On a medium sauce pan, reheat the oil, sauté all the vegetables with the garlic and the bouquet garni (rosemary and sage).
In a separate saucepan, sauté the diced chicken leg meat until golden, add to the vegetables and cook for a couple of minutes.
Then stir in the white wine, leave to reduce and add the tomato, remouillage and chopper taggiasca olives.
Prepare the ravioli, making sure the pasta is as thin as possible, blanch them in salty boiling water, drain and sauté with the sauce, add parmesan, freshly chopped parsley, season with salt and pepper.

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