In this advanced workshop, you'll roll out fresh dough to make two sealed pastas: ravioli and tortellini. Together, we'll prepare vegetarian fillings and learn how to shape and seal filled pastas.
Pecorino with Drizzled Honey and Cracked Pepper
Organic Mixed Green Salad
Ricotta Ravioli with Kale Pesto
Mushroom Tortellini with Butter and Sage
Private, in-home instruction
All cooking utensils and ingredients
Recommended Wine Pairing: Light red such as Barbera d’Asti or Merlot