The hands on class will teach you the secrets to working with fresh pasta dough and various creative fillings.
Sausage Spinach Cannelloni with Ricotta
Sweet Pea and Mint Ravioli with Vin Santo Pomodoro
Seafood Tortelloni with Gruyere Fontadina
Braised Lamb Agnolotti with Port Wine Jus and Shaved Pecorino