Wednesday March 25

Italian Filled Pasta

Italian Filled Pasta

Plin, Tortellini, Ravioli, Cappellacci

Hot Stove Chef Instructor Bridget Charters lived in Italy and worked in Italian restaurants for several years.  She’s an expert on the subject of Italian pasta, so if you’ve been longing to learn how to make those beautiful filled pastas like ravioli and cappellacci, this is the class for you.

You’ll watch Bridget demo pasta making with expert technique. Then you’ll get to roll up your sleeves and, in teams of two, you’ll make pasta dough. We’ll give each of you some filling so you can practice the different shapes.  We’ll box up your pasta so you can take home what you make.

You’ll start class with farm-fresh salad and then enjoy tastes of all four of the different pasta shapes that Bridget will demo for you, simply sauced to let the flavor the pasta shine through.

A glass of wine is included.

 What you’ll learn:


  • A brief history of Italian filled pastas and variations from North to South
  • How to get the consistency right, whether making meat, cheese, or vegetable filling
  • How to shape Plin from Piedmont with a traditional pork & sage filling
  • How to shape Marcella Hazan’s Swiss chard, ricotta, and prosciutto tortellini
  • How to shape traditional cheese filled ravioli
  • How to shape sage and squash filled cappellacci

Hands on:

  • How to make and roll pasta dough in teams of two
  • We will give you a bit of each filling so you can practice making the different shapes

If you have a question about this class, contact

Italian Filled Pasta

Hotel Andra
Wednesday March 25
6:00 - 8:00 PM
Enroll $90.00