After spending most of the day exploring Pompeii, we rushed back to Sorrento for an evening cooking class up on a mountainside above the main part of the city. We made eggplant parmesan and cheese ravioli. Their take on the eggplant dish was different from any I have seen in the US. They had sliced the eggplant on the diagonal and already cooked it. Each person received several pieces of the already cooked eggplant and a bowl of their homemade mozzarella cheese. We were instructed to place a teaspoon of the cheese in the middle of each piece of eggplant, roll it up, and place it in a small casserole dish with their homemade tomato sauce already in the dish. Instead of layers of eggplant, sauce, and cheese, this was rolls of eggplant filled with cheese atop a tomato sauce in a casserole dish which they baked while we made ravioli.
For making the ravioli, in front of each person they placed a pile of a couple cups of flour and dishes of water and oil. We were instructed to add the oil and a little water to make a stiff dough. Then we were told that the key to really good ravioli dough (and I am guessing any pasta dough) is to knead it a lot. Yes, to do all this, we had to use our hands. After the dough was thoroughly kneaded, we patted it out into an oval and then ran it through a pasta maker several times to make it thin. We laid this rolled dough on the table and then with a ravioli cutter, we cut circles, filled them with mozzarella cheese, but not too much. The key is to get just the right amount of cheese so you have enough but can still fold it over and seal the edges with the cheese inside. It must be sealed thoroughly so it does not fall apart when being boiled in the salty water.
The owner asked my grandson to help cook the ravioli. Here he is working away.
After the ravioli was done, we all sat down and enjoyed the eggplant, the ravioli with their homemade tomato sauce, and their local wines. Making both dishes was much easier than I expected. And fun. The evening was filled with joy, laughter, and good company.