Explore Italy’s best culinary techniques in this hands-on cooking class with Chef Myisha. You’ll learn to make two iconic stuffed pasta dishes that make impressive and delectable meals.
Start with a gourmet charred radicchio salad topped with creamy goat cheese and crunchy pistachios. Then, make pasta dough by hand and learn to expertly fill raviolis with a savory blend of Pecorino Romano, chicken, confit garlic and earthy mushrooms. You’ll also fold sweet butternut squash and herby sage into fresh tortellini shapes. A wine-infused chocolate mousse and ladyfingers topped with toasted meringue make for a perfect, elegant dessert.
Charred Radicchio Salad
With whipped goat cheese, pistachio crumble and confit shallot
Roasted Chicken and Oyster Mushroom Ravioli
With Pecorino Romano, confit garlic and sherry-cream sauce
Butternut Squash Tortellini
With sage and roasted tomatoes
Amarone Wine Mousse
With chocolate, toasted meringue and ladyfingers