May 30- Intermediate Ravioli- Salmon w Dill A/TX


May 30- Intermediate Ravioli- Salmon w Dill A/TX


Intermediate Pasta-making | Ravioli & Sauce

You are a pasta maker! Sound impossible? Well it's not. It's absolutely within reach of beginning and experienced cooks alike.

In this beginning class, local food writer and market chef Maggie Perkins will walk you through the process of creating dough, forming, stuffing, and cooking ravioli, and complementing it with a simple sauce of seasonal ingredients. With a combination of demonstration and hands-on experience, learn the beginning skills towards mastering homemade pasta from your own kitchen.

Gather ‘round the table to make and eat homemade Ravioli with salmon, creme fraiche, capers and dill, and learn how to make great meals and greater memories with fellow foodies from Austin and beyond.

May 30 | 6:30-8:30 BYOB

Class will be held in a private kitchen in the 78745/South Central Austin area. Address will be provided 24 hours prior to class. No refunds are given, but you may transfer your spot with notice.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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