Cooking Class: The Art of Stuffed Pasta
You'll feel transported to an Italian grandmother's kitchen in this hands-on cooking class. Under the guidance of Chef Mary, you'll learn how to make two stuffed pasta from scratch.
Master the time-honored recipe to make pasta dough from scratch and learn the technique to shape it into tortellini and ravioli. Chop fresh ingredients for your flavorful filling, then whip up a rich garlic, sage and butternut squash filling and a creamy spinach ricotta filling to stuff your pasta. As they boil, cook fresh sauces to pair with each pasta and finish by enjoying your handmade feast.
Menu
Handmade Stuffed Pasta
With flour, salt and water
Fillings
Sage and Butternut Squash
Spinach and Ricotta
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsPasta Making, Vegetarian, Beginner, Fun, Italian
Outside Reviews for Chef Mary Jane
Mira I.
07 Aug 2023
Chef Mary Jane’s expertise in pasta-making shone through, as she patiently guided us through each step of the process. From mixing and kneading the dough to rolling it out and creating beautiful pasta shapes. I not only learned the art of making fettuccini, ravioli, and tortellini but also discover the magic of the roasted butternut squash filling. After the class I feel more confident in my pasta making skills.
Chef Mary Jane's journey into the culinary realm has been nothing short of distinctive. She's traversed various avenues within the food industry – from wielding her pen as a culinary writer and weaving her artistic touch as a food stylist to innovating as a product developer and contributing her expertise to the Iowa Egg Council. Notably, she has even graced the kitchens of James Beard award-winning chefs with her culinary prowess. Through her roles as a food consultant and specialized chef, she has nurtured a truly unparalleled sense of creativity. With a treasure trove of experiences to draw from, Chef Mary Jane finds great joy in mentoring aspiring culinary talents, aiding them in mastering their craft.
