About this Event
“La forma ed il ripieno!”
This class is all about the shaping and the filling of some of Italy’s most celebrated filled pastas. In this hands-on activity, we'll explore three different interpretations of pasta ripiena, learning how to transform a simple sheet of fresh egg pasta into beautiful, flavorful parcels.
Our culinary journey takes us through Northern and Central Italy, from the rich traditions of Emilia-Romagna and Lombardy to a contemporary interpretation of Rome's beloved cacio e pepe.
Along the way, we'll explore the history, ingredients, and regional foodways behind each recipe, discovering how geography, agriculture, and local customs have shaped Italy's extraordinary diversity of filled pasta.
You'll learn the essential techniques of rolling, filling, folding, and sealing pasta, including how to balance fillings, avoid trapped air, and create beautiful, consistent shapes. And of course we will look at the recipes for the fillings and learn tips and tricks to ensure proper dosage and filling consistency.
As always at Seven Hills Farmstead, we'll balance the craft of pasta-making with the conviviality of the Italian table, finishing by enjoying our creations together.
Your ticket includes:
- Hands-on instruction in making filled pasta from scratch
- Three variations of stuffed pasta featuring seasonal and local ingredients
- One glass of wine or beer
- Stories and insights from our culinary studio and regenerative agroforestry farms
All skill levels welcome
Menu
Ravioli Cacio e Pepe — Lazio
A contemporary interpretation of the Roman classic. Delicate ravioli filled with ricotta, Pecorino Romano, and freshly cracked black pepper, served with brown butter & sage..
Casoncelli alle Erbe — Lombardy
Inspired by the traditional filled pastas of Bergamo & Brescia. Distinctively folded pasta filled with ricotta, breadcrumbs, & fresh herbs, finished with brown butter & sage.
Tortelloni alla Zucca — Northern Italy
A celebration of the region's sweet-and-savory traditions. Tender pasta parcels filled with roasted butternut squash, amaretti, & mostarda di frutta.
ALLERGENS: GLUTEN, DAIRY
Event venue & nearby stays
Foundation Kitchen, 32 Cambridge Street, Boston, United States
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