We’ll start from the very beginning: the filling! While we focus on the dough, the filling will be slow-cooking on the stove. Next, we’ll move on to the base of our pasta, made simply with semolina and water; we’ll mix the ingredients carefully until we reach the perfect consistency.

Once the dough is rolled out, we’ll shape our ravioli. We’ll stuff and seal them together—there’s actually a secret trick to keep them from opening, and I’m going to share it with you; it’ll be our little secret! To wrap things up, we’ll enjoy dinner together with a fine glass of wine and, guess what? An Italian-Panamanian dessert will be right there waiting to delight your palate
Come learn cooking, cause, remember:
"Beauty fades, but hunger is forever"