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Pasta Making Workshop

April 16 @ 5:00 pm 7:00 pm

Date: Tuesday, April 16th
Time:
 5:00 – 7:00 PM
Total Sessions:
 1
Instructor:
 Chef Maria Capdevielle
Location: Rotary Kitchen
Ages:
Adults, 18+
Skill Level:
 Beginning – Intermediate
Sliding Scale:
$60 / $80 / $100 

About the class

All classes include an appetizer and wine pairing.

In this culinary class, you will learn how to make your own ricotta ravioli from scratch. You will work with pasta dough, ricotta cheese, spinach, nutmeg, and other ingredients to create a delicious filling. You will shape and seal the ravioli, and cook them until they are tender. You will serve your homemade ricotta ravioli with ricotta and spinach filling with a sauce of your choice.

This class is suitable for anyone who enjoys pasta and wants to learn how to make ravioli at home. You will have fun making your own ricotta ravioli with ricotta and spinach filling!

When you register for a class, you’ll be offered three price tiers. The middle tier comes closest to what our registration fees used to be, and covers about 50% of the full cost of your participation in the class – with the other 50% covered by community donations. The first tier creates accessibility for people with limited income, while the third tier covers the full cost of participation – so that we can use community donations to support other people’s registration costs. When you choose to register at the third tier, you directly help support the Center’s efforts to remove financial barriers for others.

The Sonoma Community Center (the Center) strives to create an inclusive, safe community where everyone is treated with dignity and respect. The Center is committed to creating such an environment because it brings out the fullest potential in each of us, which, in turn, contributes directly to creating a community of belonging. In order to ensure a positive, safe, and welcoming experience for everyone, all program participants are asked to abide by the following policies, community agreements, and restorative safety protocol.

About the instructor

Chef Maria Teresa Capdevielle

Instructor / Chef

Maria Teresa Capdevielle is the author of “The Secrets of Baking with Olive Oil,” a professional pastry chef and a culinary chef/instructor from Abruzzo (Italy). She graduated from the California Culinary Academy in 2003 and did her internship at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and V. Sattui Winery. She also teaches classes in-person and online at culinary centers in the SF Bay Area and at Milk Street in Boston, and consults for small restaurants and wineries to help them develop their dessert menu and train their teams.
http://www.mariateresaskitchen.com

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