Get ready to revel in ravioli! Join Paola to explore one region’s take on this classic Italian dish as she prepares Ligurian Pansotti — ravioli filled with ricotta and fresh herbs. She’ll begin with a primer on how to make and roll out fresh egg pasta dough. Then, she’ll demonstrate two different methods for shaping and filling ravioli with a creamy cheese. To top off your pasta, Paola will craft a delectable Salsa alle Noci (walnut sauce).
Vegetarian with dairy, eggs and gluten.
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 demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days 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.
Thursday, April 15, 4:30 - 5:30 pmRegister for class