Mastering Filled Pasta Cooking Class

A hands-on cook school class teaching how to make, fill and shape fresh pasta into ravioli, tortellini and mezzelune, ending with a shared meal.

This technique-focused, hands-on class covers kneading pasta dough, rolling sheets with a pasta machine, and filling and shaping ravioli, tortellini and mezzelune so they hold together when boiled. Fillings include butternut squash and goat cheese, and spinach and ricotta, with simple sauces demonstrated alongside. Participants finish by sitting down to eat the meal they have prepared. The class runs 18:30–21:30, is open to ages 16+ (14–15-year-olds with an accompanying adult), and can be adapted to vegetarian, vegan, pescatarian, nut-free, halal and kosher diets.