Filled Pasta Basics

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.

Class Fee: 

$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: 

• 1/2 medium kabocha (buttercup) squash (can use butternut or hubbard squash too), parmesan cheese, nutmeg.

Ingredients, Walnut & Parsley Sauce: 

• Shelled walnuts, garlic, Italian parsley, dried chilli flakes, extra virgin olive oil, lemon.

Please note:

That we will be discussing potential substitutions for ingredients during your class.