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Cooking Class: Ricotta Ravioli with Gina Tringali
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- Flour
- Eggs
- Ricotta cheese
- Parmesan cheese
- Parsley
- Salt and pepper
- Garlic
- Cloves
- Canned whole peeled tomatoes
- EVOO or Olive oil
- Pasta machine (ideal option) or rolling pin (if no pasta machine)
- Optional: bay leaf
Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master's degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
Very knowledgesble and helpful instructor. I enjoyed the course.
This is the second time for this course. I wanted a refresh and Gina's informative and clear explanation of Italian cooking methods was the answer. She is as energetic and passionate about sharing her knowledge as ever.
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