Ravioli originated in Northern Italy in the 1500s. Once a dish for high society, eventually the technique of encasing a delectable filling inside pasta dough began appearing on the tables of farm workers as well. In this hands-on class, we will be making Ravioli Doppio, an especially interesting version where two fillings are sealed beside each other in one piece of pasta. Chef Nancy will teach you this fascinating technique! It will be an afternoon of new ways to prepare classic flavors.
Ravioli Doppio, Ricotta, Golden Beet and Carrot, Blistered Tomatoes
Radicchio, Arugula, Citrus, Dates, Pistachio, Buchette aux Fleur, Vinaigrette
Each seat is priced per person.
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To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at firstname.lastname@example.org or 801-428-0365 with any questions.
June 16 @ 11:00 am
11:00 am — 1:00 pm (2h)
Chef Nancy Carruthers
10 seats available
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