In this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate EGG YOLK ravioli (uovo in raviolo) using the same filling. The gorgeous, oversized egg yolk ravioli originated at the famed San Domenico restaurant in Imola, 40 km east of Bologna. They are the most extravagant fresh pasta shape perfect for dinner or breakfast. They are so rich and delicious! But don't listen to me; let that runny yolk do the talking. We will serve both with a brown butter, sage & toasted nut sauce, which we will learn how to make together.

Equipment: Pasta Machine, piping bag, wooden board, pasta wheel cutter included in the Emilia Romagna supply box, available to purchase at www.pastajourney.com.au/shop or easily found online in Australia.

Class time: 2.30 h

Have questions? Email Marina at marina@pastajourney.com.au or call 0476178640

Class online via Zoom.