“Dinner in Venice, Part II” Menu

Pleasures of Pasta Sauces with Gnocchi & Ravioli

Fall in love with Italy as you make your own Gnocchi, a special Italian dumpling, along with a delicious Squash Stuffed Ravioli dish. Then we’ll excite your palate with three sauces – traditional tomato, a rose sauce and finally a sage butter – your pick (or all three if you’re feeling adventurous tonight)! These sauces are a simple and tantalizing way to spice up your Gnocchi and Ravioli pasta dishes. Enjoy Grilled Tuscan Chicken grilled right on the barbeque. Panna Cotta tops off your meal, straight from the main square of Venice. Bene, bene.

“Dinner in Venice, Part II” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Dinner in Venice, Part II” recipes

“Dinner in Venice, Part II” playlist


Some music to get you in the mood!
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“Dinner in Venice, Part II” menu shopping list

BEGIN: Hand-made Gnocchi

  • 4 pounds ‘riced’ or mashed potatoes
  • 4 cups organic flour
  • 1 teaspoon sea salt
  • 1 teaspoon finely ground white pepper
  • 4 organic eggs beaten
  • 4 tablespoons truffle oil or extra virgin olive oil (if you don’t happen to have truffle oil…who does?)

FOLLOW: Hand-made Squash Stuffed Ravioli

Ravioli Dough. (hand-made or purchase wonton wrappers)

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3 large eggs
  • 1 medium-sized butternut squash
  • 2 tablespoons extra virgin olive oil
  • 8 small Amaretti almond cookies, crushed (the cookies add a nice sweetness, but can be substituted with breadcrumbs)
  • 1 egg yolk
  • 1 ½ cups parmesan, finely grated, plus extra for serving
  • 1 teaspoon nutmeg, freshly grated
  • ¾ tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 1 egg for egg wash
  • 2 tablespoons extra-virgin olive oil
  • Flour and cornmeal, for dusting

ESCORT: Three sauces – Toasted Sage and Butter Sauce/Salvia e Burro, Tomato Pasta Sauce/Salsa agli Aromi, Rose Pasta Sauce

  • 4 tablespoons butter
  • Handful sage leaves
  • 1/2 lemon, juiced
  • Freshly ground black pepper
  • 1/4 cup grated Parmigiano-Reggiano
  • Extra virgin live oil for frying
  • 1 generous handful sage leaves
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 sprig of rosemary
  • 1 sprig of sage
  • 1 bunch of parsley
  • ½ teaspoon dried oregano or 1 tablespoon fresh
  • ½ teaspoon dried thyme or 1 tablespoon fresh
  • ½ cup white wine or chicken broth
  • 4 cups fresh tomatoes, coarsely chopped
  • Sea Salt to taste
  • Freshly Ground Pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)
  • 1 cup 35% cream (or less if you’re avoiding fats)

FOLLOW: Grilled Tuscan Chicken

  • 1-2 pounds chicken breasts
  • 1 cup plain yogurt
  • ½ tablespoon fresh rosemary
  • ½ tablespoon fresh thyme
  • ¼ cup extra virgin olive oil
  • 1 clove minced garlic
  • Sea salt
  • Freshly ground black pepper

FINISH: Minted Balsamic Strawberries

  • 2 cups strawberries (1 pint)
  • 1 tablespoon maple syrup
  • 1 ½ tablespoons aged balsamic vinegar
  • A few mint leaves
  • Fresh ground pepper