Fundamentals of Filled Pasta – October 23 @ 6pm

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This hands-on class is sure to make you a rock star for your next date night or dinner party. Don’t worry if this is your first stab at handmade pasta; we will guide you through the process of making, kneading and resting pasta dough, and point out tips for success along the way. Once we get our dough ready, you will dig in by rolling and filling a CRAB-STUFFED CANNELLONI WITH ROASTED CORN RICOTTA that will be served with a light lobster broth. Next up, you’ll learn the secrets of making an impressive EGG YOLK STUFFED RAVIOLI—a fine dining icon that will be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON, PARMESAN AND BUTTER TOASTED PANKO. Finally, you’ll try your hand at making a variation of ravioli called AGNOLOTTI, which gets stuffed with BUTTERCUP SQUASH and served with BROWN BUTTER AND ROASTED MUSHROOM.

Jeff Adamek | Participation | $79
#191023A – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m.


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