Get ready to revel in ravioli! Join Paola for a lively class as you learn to make a staple of Italian home-cooked meals. With a sheet of dough, a little practice and a full portion of fun, youll become an expert at making Ravioli alla Ricotta e Limone con Burro alle Erbe little pillows of ricotta-filled pasta paired with a luscious sauce of butter, parsley and Parmigiano Reggiano.
Vegetarian with gluten, dairy and eggs.
About the instructor: Paola grew up in Milan in a family devoted to making good food her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.
This is a hands-on cook-along class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link, recipes and instructions will be sent one week before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Homemade Egg-based pasta dough
- Ravioli alla Ricotta e Limone con Burro alle Erbe (Ricotta and Lemon Zest-filled Ravioli with Butter, Parsley and Parmigiano Reggiano)
Wednesday, June 16, 4:30 - 6:00 pmRegister for class