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Italy boasts delicious ravioli from all regions. In this class, we’ll make our pasta dough from scratch and then turn the dough into a sheet so that we can shape different styles of ravioli dumplings including large, square, half-moon ravioli filled with ricotta spinach, pumpkin, and wild mushrooms. We’ll finish with different sauces including vodka sauce, parmesan cream sauce, and roasted pepper pesto
Diane has been a professional chef for thirty three years, working in high end gourmet establishments, along with catering. She owned the Brickyard Café in Cambridge for 8 years, which was an eclectic and popular café style restaurant in the Fresh Pond area. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant and developed recipes for a major specialty food company. Chef Diane has also cooked for fund raising events, and cookbook signings for culinary celebrities.
Diane owned Sassy River Sauces, a specialty food company, selling at Farmer’s Markets and major food establishments. She is now a personal chef with clients in metro west and the Boston area. Her teaching career spans 30 years, with Italian cooking as her specialty, along with Moroccan, African, Asian, Cuban and regional cooking from the United States. She travels to Italy often to learn regional Italian cooking and brings her knowledge back to teach her students.