Join Kathryn to learn how to make our egg yolk enriched filled pasta dough, together with a Pumpkin & Parmesan filling. Then we’ll teach you how to make your own Ravioli, the easiest of filled pastas, together with Kathryn’s hand chopped Parsley & Walnut Sauce to serve
We’re keeping things simple for this filled pasta basics virtual cooking class. Join Kathryn to learn how to make our egg yolk enriched filled pasta dough, together with a Pumpkin & Parmesan filling. Then we’ll teach you how to make your own Ravioli, the easiest of filled pastas, together with Kathryn’s hand chopped Parsley & Walnut Sauce to serve.
$40.00 plus GST (pricing is per device and allows multiple participants to attend using a single device).
Your Fee Includes:
A 2 hour cooking class; a recipe pack including info on equipment needed; 7 day access to a recording of your class (you can extend your access to 30 days for an additional $5).
Upon purchase, your Zoom meeting link plus ID and password will be included in your Event Confirmation email – please be sure to save this information as you will need it to join your class.
Our recipes are distributed manually. If you sign up within 24 hours of your class time, you may not receive the recipe before the class starts. A summary of ingredients required follows:
Ingredients, Fresh Pasta – Egg Yolk Enriched: ’00’ flour (or all purpose flour), eggs, extra virgin olive oil.
Ingredients, Winter Squash (Pumpkin) filling for Fresh Pasta:
Ingredients, Walnut & Parsley Sauce:
That we will be discussing potential substitutions for ingredients during your class.
A culinary school in the heart of Edmonton’s downtown, just blocks from the Ice District, Get Cooking offers online and in-person cooking classes, private and corporate events, and a bespoke catering service.
Our approach to cooking focuses on the use of local ingredients to create globally inspired cuisine. Our goal is to demystify cooking, empowering home cooks with both confidence and new skills.
Course on the preparation of fresh pasta for making ravioli and tagliatelle. So advice to pasta lovers… Make and taste very Italian dishes with tagliatelle with arugula pesto as a starter, then ravioli with ricotta and Prosciutto stuffing
Sorrentino’s Cooking Classes are a hands-on experience where you can enjoy the fruits of your labour with a sit-down dinner to conclude your evening
Made from scratch using organic wheat flour and eggs. Pairs perfectly with our homemade sauces.
In this class Rosario Caputo from Cibo Bistro will take us through Southern Italian pasta, teaching orecchiette, meaning little ear, this shape is designed to cup your sauce and is found in the region of Puglia
Learn the specifics of numerous types of pasta in the category, including penne, rigatoni, trofie, cavatelli, macaroni and other similar types. Students will explore the different types of sauces, additions and garnishes that the pastas are commonly paired with