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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.
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.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with a simple Ravioli, filled with Swish Chard & Ricotta and served with a Brown Butter & Sage Sauce. Then we'll finish with our 3-Cheese Cappellacci, served with a deliciously simple Tomato Butter Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta.
Join Chef Owner Kathryn Joel for our class on Pan Seared Duck Breasts with Mexico's Pipián Rojo Sauce. A rich and flavourful sauce, Pipián Rojo combines the bold flavours of Mexican chilis with the richness of nuts and seeds. Together with Kathryn, you'll learn to perfectly sear duck breasts as well as how to prepare this uniquely delicious sauce. Whether you're a seasoned home cook or a passionate beginner, this class promises to elevate your culinary skills with new techniques and flavours.
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