Saturday March 8th @ 12:00pm: Pasta Making Class - Filled Pasta + Ravioli!

Join Chef Anthony Sestito on a culinary journey through the Italian tradition of fresh pasta making. Learn about making fresh egg dough including the process beginning from the “well” method, the importance of resting and choosing the right flours.  A walk through of some simple, yet significant filled pasta shapes and styles as well as different types of fillings and their pairing with shapes and sizes. Classic Square Ravioli, Cappelletti & Cappellacci, Triangoli/fazzolletti, Balanzoni, Tortellini, Agnolotti del Plin.  Fillings: Spinach & Ricotta, Butternut Squash & Ricotta, Traditional Tortellini Filling & A Traditional Piedmontese meat filling. **Fillings subject to change**

Final dish: Cappellaci Di Zucca, with sage, pine nut & pancetta

This class begins promptly at 12:00pm with doors opening at 11:45am.

Class duration varies between  1.5-2 Hours

Included in this package is Chefs selection of seasonal antipasto.  Water included, soft drinks, sparkling water and wine available for purchase on site.

Please note: This is an open community event.  Seating is first come first serve at a communal table amongst other participants.  All participants will have a hands on experience in a group setting.  For private classes or events please contact us directly for booking.