This hands-on class features two of my favorite stuffed pastas: tortellini and tortelli. One thinly rolled dough will be stuffed with mortadella and prosciutto and served in the richest chicken broth. The other dough will be stuffed with butternut squash and ricotta and served in a brown butter sauce with toasted sage.
I learned to make these pasta shapes while I was in Umbria this past fall. I’ll be sharing stories about my trip and the wonderful folks in Umbria, Tuscany and Florence who helped make this trip so meaningful to me. If you want to know more about this trip and discuss the possibility of taking one together, do sign up!
Students are welcome to BYOB.
Offered Classes:
Saturday, May 11 - 5:30-8:30pm
Sunday, October 13 - 5:30-8:30pm
Menu:
Proscuitto di Parma and Blueberries, Aged Balsamic Vinegar of Modena
Tortellini en Brodo (Stuffed pasta packages floating in rich chicken broth, sprinkled with aged Parmigiano Reggiano)
Tortelli (Stuffed with butternut squash and ricotta and served in a brown butter sauce with toasted sage)
Chopped Umbrian Salad with Salami, Hot Peppers and Chic Peas, Oregano Vinaigrette
Almond Cake, Orange Sorbet, Vanilla Bean Ice Cream, Raspberries
Duration: 3 Hours
Cost: $225 per person
Class Size: Class is limited to 6-8 people to allow for plenty of personal attention and practice time.
If scheduled classes are not on a convenient day, please call 207-967-4960 to schedule another time that works.
Location: Classes are held in our beautiful, professional home kitchen in Kennebunkport, Maine. We cook rain or shine.
Tickets for classes are non-refundable, but you are welcome to send someone in your place. If we must cancel a class due to illness, we will notify you 5 days prior to the class and you will receive a full refund.