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February 24, 2022 6:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Tortellini en Brodo is an Italian classic. Join Mai Nguyen and learn how to make your own fresh pasta, as well as Mai's filling that combines pork shoulder with prosciutto and mortadella. Mai will get you folding and filling your Tortellini like a pro, before you serve them in a comforting shortcut chicken broth for your evening meal.
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Ingredients, Egg Pasta Dough: "00" flour, eggs, sea salt
Ingredients, Tortellini Filling: 120g boneless pork shoulder, cubed (you can also use ground pork), 120g prosciutto, 120g mortadella, white wine, egg, parmesan, nutmeg (optional), olive oil
Ingredients, Broth: chicken stock, celery, carrot, yellow onion, garlic, bay leaf, black peppercorns, whole parmesan rinds (optional, but recommended), olive oil
Specialty Equipment: pasta roller (essential equipment), food processor or meat grinder
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 an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage 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. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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 an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage 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. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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