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Sat, May 16



Filled Pasta, Tortellini and Ravioli

Please join me on Saturday as we make filled pasta dishes. Tortellini en Brodo and Ravioli in tomato sauce.

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Filled Pasta, Tortellini and Ravioli
Filled Pasta, Tortellini and Ravioli

Time & Location

May 16, 2020, 2:00 PM – 3:05 PM EDT



About the event


Filled Pasta - Tortellini and Ravioli

Pasta dough

300 Grams 00 flour

3 large eggs at room temperature


8 oz Ricotta, set in sieve over a bowl to drain overnight.

1 pkg spinach par boiled and minced as small as you can get it

Fresh grated nutmeg


4 cups soup stock, chicken or beef.

Tomato Sauce

24 oz of jar of tomato, passata or crushed

2 cloves minced garlic, dried oregano for taste

1 pint of cherry tomatoes. Cut in half and roasted in the oven with salt, pepper and olive oil. Cut in a half, roasted in a 275 degree oven for 40 minutes

8 oz fresh Parmigiano Reggiano grated

For this class you will need a method to roll your pasta. This can be the Kitchen Aid pasta rollers, a very long wood rolling pin, Imperia or Marcato pasta roller. Fluted pastry cutter.

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