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Fresh Pasta Dough
Artichoke Mezzelune with Lemon Butter
Chicken and Mushroom Ravioli with Light Marsala Cream
What you will learn
Menu: Fresh Pasta Dough - Artichoke Mezzelune with Lemon Butter - Chicken and Mushroom Ravioli with Light Marsala Cream
Class Description: If there's anything more delicious than fresh pasta, it's fresh stuffed pasta. As part of our series exploring traditional Italian techniques, this hands-on workshop will walk you through the steps for making ravioli from scratch. You'll enjoy working alongside classmates as you practice making pasta dough, then rolling, filling, cutting and cooking it. Our instructor will show you how to create two types of stuffed pasta featuring fresh spring flavors. Plus, we'll create a couple of light sauces that pair perfectly with our delicious creations.
Cook up something great with a little help from the best. We’ve joined forces with the most trusted name in America’s kitchens, KitchenAid, to create a new series of classes that will help you cook with more confidence, creativity – and fun. From essential basics to holiday entertaining, amazing baking and more. To explore the full schedule of our KitchenAid partner classes, please click here: Sur La Table & KitchenAid Hands-On Classes.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.