Handmade Ravioli and Stuffed Pasta Workshop

The Art of Cooking with Chef Peter Glatz

Handmade Ravioli and Stuffed Pasta Workshop

2 hours

Tuesday, February 10, 5:30-7:30

Dive into the art of Italian pasta making with our immersive "Handmade Ravioli and Stuffed Pasta Workshop." This hands-on course is designed for both beginner and intermediate cooks who want to master the techniques for creating beautiful, delicate, and flavorful stuffed pasta from scratch.

Throughout this session, participants will learn the fundamentals of crafting the perfect pasta dough, understanding the ideal texture and consistency for filling and sealing. We will explore a variety of classic Italian shapes and styles, with a primary focus on ravioli and other regional specialties such as tortellini and agnolotti.

Key Learning Objectives:

• Dough Mastery: Learn how to mix, knead, and roll fresh egg pasta dough using both traditional hand methods and simple kitchen equipment.

• Filling Creation: Discover techniques for preparing balanced and flavorful fillings, including classic ricotta and spinach, seasonal vegetable combinations, and rich meat fillings.

• Shaping and Sealing: Practice forming various stuffed pasta shapes and ensure a tight seal for perfect cooking.

• Sauce Pairing: Understand which sauces best complement different stuffed pasta types to maximize flavor.

• Cooking and Storage: Receive tips on proper cooking times and techniques for freezing and storing fresh pasta.

This workshop culminates in a shared tasting where participants can enjoy the fruits of their labor, sampling the freshly made pasta dishes dressed with appropriate sauces. All ingredients, equipment, and recipes will be provided. Come ready to roll up your sleeves and transform simple ingredients into an Italian culinary masterpiece!

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.