Filled Pasta: Tortellini and Ravioli

Filled pastas are beloved throughout Italy where winter meals often center on comforting bowls of handmade dough wrapped around delicate fillings. Tortellini hold a cherished place in Emilia-Romagna, a region in northern Italy, where the tiny, hand-folded shape and aromatic fillings have become a symbol of celebration and family gatherings, especially during winter holidays. 

Filled pasta is traditionally wrapped in sfoglia emiliana, the classic egg-and-soft-wheat dough known for its silky texture and ability to create delicate, precise shapes. As a Milan-born cook who grew up immersed in Italy’s regional foodways, your instructor brings firsthand knowledge of these traditions and the stories behind them.

You'll create fresh sfoglia from scratch, prepare spinach and ricotta ravioli finished with a bright lemon-butter sauce that lets the pasta shine, and make traditional tortellini with a fragrant filling of Prosciutto di Parma, mortadella, and Parmigiano. While the tortellini simmer gently in homemade chicken stock, you'll shape ravioli both by hand and with the help of a mold for consistent, elegant results. We'll close it out with a shared tasting of both dishes — cozy, convivial, and perfect for winter evenings.

On the menu

•  Ravioli Ricotta e Spinaci con Burro al Limone e Parmigiano: Ricotta and spinach ravioli scented with lemon zest and served with zesty butter and Parmigiano Reggiano.
• Tortellini Emiliani in Brodo: Traditional tortellini with a homemade filling of pork, Prosciutto di Parma, mortadella, Parmigiano, egg, and nutmeg, served in fragrant homemade chicken stock.

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, and wheat.

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