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Homemade Filled Pasta

Friday, June 11th | 6:00pm-7:15pm | Homemade Filled Pasta


Join us for an introduction to easy pasta making techniques! After practicing mixing, rolling, and cutting, students will dive into making their own ravioli - a versatile pasta that can give your creative side room to run. You'll also see a demonstration on how to make tortellini, plus a simple sauce to pair with the pasta. Students are welcome to cook along with the online demo so they can enjoy a homemade meal after class.

Ingredients Needed:
- 1 lb. flour (semolina, 00, or all-purpose)
- 4 eggs
- 1 small container (14-16 oz.) whole milk ricotta cheese
- 1 bag frozen spinach
- a few ounces of hard cheese (parmesan, pecorino, romano, whatever you like!)
- 1 bulb of fresh garlic
- salt
- 1 pint of heavy cream
- small bag of crushed walnuts
- your favorite sauce

Equipment Needed:
- double handled stock pot
- pasta strainer or spider
- baking sheet
- rolling pin
- cheese grater or microplane
- cutting board
- knife
- small bowl of tap water
- plastic wrap
- dish towel

This class is appropriate for ages 14+.

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live transcription will be available during this class. If you would like to request an ASL interpreter, please fill out our contact form.

About the teacher:
Christin Ortiz has been working in restaurants since she was 19. Starting in the front of the house, she realized early on she preferred the back of the house. Having worked in different kitchens, she is most proficient in Italian and Hispanic cuisine. Most recently Christin ran the food program at Joe Bean Roastery, where she focused the menu on her Latin-American heritage. She loves sharing her passion for food, and wants everyone to be able to cook the food they crave!

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.