It’s one thing to make great pasta, but it’s another entirely to make a great filled pasta. Tortellini, Ravioli, Cappellacci, Sachetti - you name it. In this class we will explore the world of filled pasta: how to make the perfect dough, execute the best seasonal filling, and how to appropriately sauce your work. Students will make 3 different filled shapes, learn best bets for properly filling pasta shapes, and learn a simple sauce or two. $75pp. Wine and light snacks are included.