LITTLE CHEFS TAKE OVER DOWNTOWN DISNEY
Levy Restaurants Hosts Kid-Friendly Cooking Classes This Summer
LAKE BUENA VISTA, Fla. (May 10, 2012) – Levy Restaurants has just the thing for the burgeoning chef in your family this summer. Located in Downtown Disney® at Walt Disney World Resort, a three-part Kids Cooking Class is being offered on Saturday, June 23, 2012 from 11 AM until 3 PM at Levy’s three locations. These classes will feature fun and unique cooking skills and make memories that will last a lifetime.
The extraordinary 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, perfect for wrapping up their summer afternoon. The class/menu will feature (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
For those outside of Orlando this summer, Levy offers the recipe for Portobello’s Ravioli Gigante to try at home for tasty family fun:
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)
½ cup Parmigiano (grated)
Salt and 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.
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 Saturday, June 23rd.