The Art of Handmade Ravioli

There's a reason ravioli holds a special place in Italian cooking. It's pasta at its most creative — a canvas for seasonal fillings, regional traditions, and the kind of patient, hands-on craft that makes cooking feel like something more than just feeding yourself.

In Chef Laura's ravioli class, you'll start by making fresh egg pasta dough from scratch. You'll roll it thin by hand, learn to fill and seal each piece properly (no leaky ravioli allowed), and explore different shapes and folding techniques that have been passed down through generations of Italian cooks.

Chef Laura's Italian-American roots run deep. She learned to make ravioli from her grandmother, and she's been teaching the craft to Minneapolis home cooks for over 15 years. Whether you're a complete beginner or you've been making pasta for years, this class will give you new techniques and a deeper appreciation for one of Italy's most beloved dishes.

In Italy, ravioli isn't just food — it's a family tradition. Every region has its own version, from the pumpkin-filled tortelli of Mantua to the meat-stuffed agnolotti of Piedmont. Chef Laura brings that tradition to her Minneapolis kitchen, teaching you the skills that have been handed down through generations of Italian home cooks.

Classes are small — just 6–8 people — so you get real hands-on time and personal guidance. All ingredients are provided, and at the end of the evening you sit down together and enjoy the full meal you've created.