Baking and cooking school

Ravioli & Co: Stuffed pasta with Anna Pearson

In this course with Anna Pearson, we will look at filled pasta in all its variations - from small varieties such as agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna shows us how the different types are formed, what pasta can be filled with and which preparations go well with them. She also reveals the small, crucial details. What needs to be taken into account so that wafer-thin egg-based dough does not tear during cooking? How can filled pasta be stored until it is cooked?
We will prepare different types of pasta in small groups and then enjoy them with matching sughi. Course participants will also receive detailed instructions to take away with them.

This course is ideal for people who are already familiar with the basics of pasta making and have some experience.

All dates