Filled Pasta: Ravioli and Tortellini

About this class

Master the hardest part of fresh pasta making: filling and sealing stuffed shapes without air pockets or blowouts during cooking. The chef shows you three filling techniques, how to pipe the correct amount, and the finger sealing method that works under pressure when you're making fifty pieces rather than five. You make two fillings and shape both ravioli and tortellini before cooking and eating the full batch.