Discover the art of fresh pasta in this hands-on cooking class with Chef Amy centered on technique, tradition, and bold flavor. We’ll start by making fresh pasta dough from scratch, then shape it into ravioli doppio—double-layered ravioli filled with creamy, house-made ricotta cheese. You’ll learn how to properly roll, fill, and seal pasta for a delicate yet satisfying bite every time.

To complement the ravioli, we’ll prepare a rich white pork ragù, slow-simmered to develop deep flavor without tomatoes, allowing the natural sweetness of the pork and aromatics to shine. As a seasonal accompaniment, we’ll also make stuffed tomatoes, adding a bright, savory contrast to the dish.

By the end of class, you’ll have a deeper understanding of fresh pasta techniques, balanced sauces, and thoughtful accompaniments—plus the confidence to recreate this elegant, comforting meal at home.