Course Detail: The Art of Filled Pastas II
Learn how to create traditional Italian pasta from scratch along with a number of delicious fillings and complimentary sauces. This class includes all new recipes for those who took the first Art of Filled Pastas class with Chef Candy. Menu may include Butternut Squash Ravioli with Brown Sage Butter, Spinach and Ricotta Tortellini with Marinara, and Orecchiette with Sweet Italian Sausage and Broccoli Rabe. Bring an apron, chef's knife and take-home containers.
Saturday, February 15, 2020, CUL 117 (seats remaining)