Pasta Making Class: Ravioli Spinach & Ricotta in Marinara Sauce

This culinary program immerses participants in the rich and diverse pasta traditions of Italy. Guided by Chef Luciano Schipano and his expert team, you’ll experience hands‑on instruction in crafting fresh pasta by hand while exploring signature dishes from various Italian regions. Each class features an easy‑to‑replicate recipe, offering an authentic taste of regional flavours and traditional culinary techniques.
Learn the essentials of stuffed pasta—dough structure, moisture control, and proper sheet thickness. Participants will prepare a light, well‑bound spinach and ricotta filling, then learn to fill, seal, and cut ravioli to avoid blowouts. Thes session also includes a review of marinara basics, from clean tomato flavour to proper simmer and seasoning. The class ends with a tasting of Spinach & Ricotta Ravioli in Marinara Sauce.
Duration:
2 hours per session
• Introduction to the region and its pasta traditions - 15 minutes
• Hands-on pasta making and shaping - 60 minutes
• Sauce preparation and traditional dish tasting - 30 minutes
• Wrap-up, Q&A, and distribution of take-home pasta and recipe - 15 minutes
Sessions will focus on traditional recipes and may not accommodate specific dietary restrictions (e.g., gluten-free or vegan options).
Participants will take home fresh ravioli and printed recipes for filling and sauce.

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