Pasta Workshop – Spinach and Ricotta

About this course

A chef-led demonstration introduces the techniques for making pasta dough, including mixing, kneading and rolling. Participants then prepare pasta from scratch, shaping and filling spinach and ricotta ravioli before serving it with beurre noisette. The workshop combines instruction with practical pasta-making and concludes with participants eating their creations together. The focus is on the processes involved in producing filled pasta, along with seasoning and presentation.

What you'll learn

• Prepare pasta dough by mixing, kneading and rolling it
• Shape and fill pasta parcels to make ravioli
• Apply seasoning techniques to a pasta filling and finished dish
• Present handmade ravioli for serving

Is this course right for you?

The course is listed as suitable for all levels and combines a chef demonstration with practical work in a shared kitchen setting. Participants make their own pasta and eat the finished dish together, with group conversation forming part of the format.

• Under-10s must attend with a paying adult
• Under-16s must have a partner attending
• Each person taking part requires an individually paid place

Before you go

• Facilities, equipment and ingredients are included.
• A recipe card is emailed after the class.
• The session is BYOB, with no corkage fee.
• Allergy and dietary adaptations, including LF, vegetarian and vegan options, can be requested.