Monday March 04

Italian Filled Pastas

Italian Filled Pastas

Learn to make regional shaped pastas

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 you the fillings, and then you’ll fill and shape both cappellacci and ravioli hands-on. We’ll box up your pasta, and you can take home what you make.

You’ll also 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 make fillings: getting the consistency right, taking advantage of what’s in season
  • Plin from Piedmont with a traditional meat filling
  • Marcella Hazan’s Swiss chard, ricotta, and prosciutto tortellini

Demo and Hands on:

  • How to make pasta dough
  • How to fill and shape pastas
  • Cheese and spinach filled ravioli
  • Sage and squash filled cappellacci

What You’ll Taste:

  • All four of the pastas that Bridget demos: plin, tortellini, ravioli, and cappellacci, simply sauced so the flavor of the pasta shines through

If you have a question about this class, contact


Italian Filled Pastas

Hotel Andra
Monday March 04
6:00 - 8:00 PM
Enroll $90.00