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.  


Menu

Bruschetta

Pecorino with Drizzled Honey and Cracked Pepper

Organic Mixed Green Salad 

Ricotta Ravioli with Kale Pesto

Mushroom Tortellini with Butter and Sage

Duration

2 hours

What's Included

Private, in-home instruction

All cooking utensils and ingredients

All recipes

Recommended Wine Pairing: Light red such as Barbera d’Asti or Merlot

Additional classes: