Event Report: Italian Cooking Class with Chef Roberto Bogni at Shally’s
On Saturday, 13th September, Indoindians hosted an exclusive Italian Cooking Class at Shally’s, led by the talented Chef Roberto Bogni. It was a delightful afternoon filled with learning, laughter, and, of course, the irresistible aromas of authentic Italian cuisine.
Chef Roberto took participants on a culinary journey through two classic Italian dishes — Ravioli Ricotta & Spinach in Butter Sage and Melanzane Alla Parmigiana (Eggplant Parmesan). The intimate setting allowed everyone to get hands-on experience, ask questions, and enjoy step-by-step demonstrations of traditional Italian cooking techniques.
Participants not only learned the recipes but also gained insights into ingredient selection, balancing flavors, and the art of presentation. The highlight was watching ravioli being made from scratch — a true Italian tradition brought to life.
The class concluded with a tasting session where participants enjoyed the delicious dishes they had just prepared, accompanied by warm conversations and a shared love of food.
This event was more than just a cooking class — it was a cultural experience, connecting people through the universal language of food. Indoindians looks forward to hosting many more such engaging sessions.
Recipes from the Class
Ravioli Ricotta & Spinach in Butter Sage
Ingredients for the dough:
- Flour – 450g
- Semolina – 50g
- Egg yolk – 8 pcs
- Egg whole – 1 pc
- Salt – 15g
- Water – 40ml
Filling:
- English spinach – 300g
- Ricotta cheese – 300g
- Grana Padano – 100g
- Butter – 30g
- Fresh rosemary – 30g
- Garlic – 30g
- Extra virgin olive oil – 20ml
- Salt – 8g
- Nutmeg – 2g
- Black pepper – 1g
- Extra egg – 1 pc
Sauce:
- Butter – 25g
- Fresh sage leaves – 10g
- Salt – 2g
Finishing:
- Grana Padano – 15g
Method:
- Boil spinach with olive oil and salt until soft, strain, cool, squeeze water, and chop finely.
- Pan fry butter, rosemary, and garlic until browned, strain, add to spinach, and set aside.
- Mix ricotta, Grana Padano, nutmeg, salt, and black pepper, then pipe the filling.
- Stretch the dough and assemble ravioli.
- Prepare sauce by melting butter and sage.
- Boil ravioli, toss in butter sauce, and finish with Grana Padano.
Melanzane Alla Parmigiana (Eggplant Parmesan)
Ingredients (for 1 tray):
- Eggplant – 1kg
- Tomato sauce – 300g
- Mozzarella – 300g
- Grana Padano – 100g
- Basil – 30g
- Palm oil (for frying) – 1ml
- Flour – 300g
- Salt – 20g
Method:
- Slice eggplant 4mm thick, salt, and leave overnight in strainer to release bitterness.
- Next day, dust with flour and fry in hot oil.
- Layer tomato sauce, eggplant, basil, Grana Padano, and mozzarella. Repeat 3 times.
- Top with mozzarella and bake at 220°C for 20 minutes.
- Let cool and serve.
The Italian Cooking Class was a resounding success — blending culinary artistry with community spirit. Indoindians extends heartfelt thanks to Chef Roberto Bogni and Shally’s for hosting this wonderful event.
