Handmade Ricotta & Parmesan Ravioli in Cacio e Pepe
Join Chef Angelina Pitini for a hands-on workshop celebrating the art of fresh pasta. Learn to make silky pasta dough, prepare a creamy ricotta and Parmesan filling, shape and seal ravioli, and finish with a classic cacio e pepe sauce of Pecorino Romano and cracked black pepper. From dough to plate, you’ll be involved in every step, then enjoy your handmade creation with fellow guests—a delicious experience of skill, flavor, and community.