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Handmade Winter Ravioli & Tortellini

  • Level All levels
  • Age 18 and older
  • Price $29
  • Location Virtual Cooking Class, New York, NY
Handmade Winter Ravioli & Tortellini
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Start Dates (0)

  • $29
  • Virtual Cooking @ Virtual Cooking Class, New York, NY 00000
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Class Description


What you'll learn in this pasta making class:

In this all ages virtual cooking workshop, you will make scrumptious ravioli from scratch. Together, we’ll make fresh ravioli dough by hand. Then, we’ll roast pumpkin and prepare seasonal ravioli filling like caramelized onion, apple and aged gouda. 

You’ll learn how to roll out the dough like a pro, then fill and shape impeccable ravioli. In this class, you’ll practice the tips and techniques of a restaurant pasta maker but feel like an Italian Nonna. This class has something for pasta novices as well as experienced home pasta makers.

Our Menu:

  • Caramelized Onion, Apple and Aged Gouda Ravioli in a Fig Balsamic Drizzle
  • Pumpkin and Sage Ravioli in Browned Butter Sauce

No special tools, equipment or ingredients needed.


What you need:

(specific amounts and prep instructions will be provided at least one week in advance)

  • all purpose flour
  • eggs
  • salt
  • pepper
  • olive oil
  • onions
  • apples
  • pumpkin
  • fresh sage
  • aged gouda cheese
  • fig jam
  • balsamic vinegar
  • salted and unsalted butter
  • mixing bowl
  • fork
  • butter knife
  • grated cheese
  • big pot of boiling water
  • food processor or immersion blender
  • rolling pin or pasta rolling machine
  • biscuit cutters, cookie cutters, fluted dough cutter or pizza wheel
  • bench scraper
  • sheet pans

NOTE: We recommend a small amount of easy hands-off preparation before this class. Instructions will be provided.

Remote Learning

This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.

Upon registration, the instructor will send along additional information about how to log-on and participate in the class.

School Notes:

After you purchase your tickets, please reach out to CourseHorse or the school for any food allergies, or restrictions. 

Refund Policy

For single-session public events or classes or single days within multi-day classes:

  • If student cancels 6 business days or more before the class/event start time (or before receiving course materials), student is eligible for a refund (less a 7% processing fee) or a credit (100% of purchase price) towards another class/event.
  • If it is within 6 business days of your scheduled event, you can transfer your class to another individual or receive the recording and materials of virtual classes digitally.
  • No shows cannot be refunded. Cancelling after the cut off, withdrawing, or failing to attend results in forfeiting the full amount of the class or event fee. With approval of teacher, student may send someone else to participate and/or receive materials.
  • Most, but not all, classes are recorded. Please confirm in advance of class if you will be relying on the recording.

The school reserves the right to cancel an event or class due to low enrollment, inclement weather or other circumstances that would make the event or class non-viable. Public class participants will be notified via email and may elect to receive a full refund less a 5% non refundable registration fee, a class credit, or admission to another class, pending availability.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Reviews of Classes at Teaching Table (42)

(4.5-star rating across 42 reviews)
  • Handmade Winter Ravioli & Tortellini

    Reviewed by Allison R. on 1/6/2021
    Our instructor was friendly and gave very clear instructions. She also had a great sense of humor, emphasizing the degree to which mistakes were okay, which made us feel relaxed and comfortable with trying something new and challenging. The instructor’s recipe for dough resulted in dry and dense ravioli. Upon further research, we found out that ravioli dough should have olive oil in it, which would have helped many of the issues we had, which our instructor omitted and made no mention of. There was also prep for two raviolis, which was a lot of prep to do. And there was not time to actually make two ravioli, so it would have been better to just focus on one recipe. The instructor also gave instruction to the people with pasta-making machines first, which left those of us rolling out our dough by hand feeling behind, without guidance, and with dried out dough. My husband and I are very good cooks who have worked in Michelin-starred restaurants. We didn’t have experience making pasta, but general cooking knowledge. However, the issues we had with the dough led to us making nearly inedible ravioli. They were dense, dry, and chewy. Very disappointing.
  • Handmade Winter Ravioli & Tortellini

    Reviewed by Cathy T. on 12/30/2020
    The instructor was pleasant, confident, and knew Italian ravioli Preparation techniques. My family and I were overwhelmed by the scope of the class. In the course of two hours we prepared fillings for two types of ravioli, Made homemade pasta With the KitchenAid and filled ravioli and tortellini. We still had one ball of dough left at the end of the class. On our own we made the tasty sauces which were simple enough and the instructions written were clear and easy to follow. The class requires one hour of prep time before attending.
  • Handmade Winter Ravioli & Tortellini

    Anonymous review on 12/30/2020
  • Handmade Winter Ravioli & Tortellini

    Reviewed by william a. on 12/30/2020
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Teaching Table

Teaching Table aims to inspire others to cook foods that are better for their bodies, their families and their communities. The table around which Laura grew up inspired curiosity, challenge, and an appreciation for food. At Teaching Table, we believe in sourcing ingredients locally to sustain our earth...

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