New! Discover the art of making fresh pasta dough from scratch. You will learn to fill and shape two types of Italian stuffed pasta: ravioli (using two sheets of dough), and agnolotti made by folding a single sheet. Explore a variety of doughs, fillings, and sauces including a vibrant, fuchsia-colored dough made with beets, fresh greens, and scallops, and brown butter sauce. 

Meg Dhamer, private chef and owner, The Secret Supper Club 
ITW Kitchen 3, Learning Center