12 February 2025 | Ravioli & tiramisu

Date: 12 February 2025

When: 6-8:30pm

Where: Wadestown, Wellington

This workshop is part of our new "Garden to Table" small-group cooking series with a maximum of 6 people. Join Chef Wendy at her home and organic garden in Wellington where we will prepare and share seasonal feasts using vegetables and flowers harvested on the day of the workshop (among otheringredients). All ingredients and recipes provided.

Wendy will lead you through a hands-on cooking class followed by a shared meal on the deck overlooking the harbor if the weather is fine. These intimate gatherings are a lovely way to meet new people, enjoy a bonding experience with family and friends, and learn new skills and recipes!

Workshops run as follows:

6pm - Arrival & welcome with a cup of organic herbal tea or Savour kombucha (brewed from our herbs & flowers) in the lounge or out on the deck.

6:15pm - Cooking class begins. Get ready to get hands-on (or stand back and watch if you prefer!). We have a beautiful new Italian double oven and gas stovetop for everyone to enjoy.

7:45pm - Fresh pasta dinner on the deck or at the kitchen table, followed by tiramisu.

8:30pm - We'll do the dishes and send you off with the resources you need to recreate these dishes again at home.

Non-alcoholic Savour beverages also included (feel free to bring any other beverages you prefer).

Description:

Join us as we master the art of homemade filled pasta. In this 2.5-hour small group, hands-on class, you'll be making a vegetarian type of filled pasta: ravioli with ricotta and spinach filling (spinach from our garden and ricotta is housemade) with two delicious sauces: a tomato and basil sauce and a sage butter sauce (herbs from our garden). We will mix our batches by hand and roll out the dough using pasta machines, then learn to make the filled shapes using moulds and our creativity. For dessert, learn how to make our recipe for Ligurian easy and delicious tiramisu! 

After the class we will all sit down with the chef for a fresh pasta dinner.

Your chef, Wendy, is the founder of Savour Cooking School. She's a London City and Guilds trained cookery and pastry chef and was the ravioli chef at Charley Noble in Wellington. She has run hundreds of pasta making classes alongside Chef Nicla Gallione and other Wellington-based chefs, and lived and worked in Italy over three summers.