The art of ravioli: a culinary journey from Italy to Panama We'll start right at the heart of it all: the filling. While the chicken slowly cooks in coconut milk, filling the air with its rich aroma, we will focus on the dough. Using only top-quality semolina and water, we will carefully work the ingredients until we achieve a silky, perfect consistency.
Once the dough is rolled out, the real magic begins. We will shape, fill and seal our ravioli together. There is a special trick to make sure they stay perfectly sealed during cooking: a little secret that I will share only with you!
To finish off our hard work, we'll sit down at the table and enjoy our handmade creation, accompanied by a delicious glass of wine and fresh seasonal fruit straight from the local market
