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January 20, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Originating in Piemonte in Italy, Agnolotti are made by piping the filling onto a sheet of pasta, then folding and pinching it to seal. Join Mai to learn how to make these popular pinched pasta pockets. You'll start by making your dough, then while it rests you'll prepare your Three Cheese filling. Next you'll roll out your dough (you'll need a pasta machine for this task) and pipe on your filling before you fold and seal your Agnolotti. Finally you'll cook up your stuffed pasta morsels to serve with a slow cooked Tomato Cream Sauce.
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Ingredients, Egg Pasta Dough: "00" flour, eggs
Ingredients, Ricotta Filling: ricotta, mozzarella, Parmigiano Reggiano, nutmeg (optional)
Ingredients, Tomato Cream Sauce: yellow onion, carrot, celery, garlic, canned diced tomatoes, olive oil, butter, heavy cream
Specialty Equipment: pasta roller (essential equipment), piping bag, fluted pasta cutter, blender/immersion blender
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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