The Italian Kitchen – Tortellini Dinner

Making fresh pasta and forming it into tortellini might seem daunting however, in this hands-on class, Chef Sheldon Raju will teach you just how easy it is. First you will make fresh pasta dough and then learn how to roll it into silky pasta sheets which you will then cut into circles, fill and form into classic tortellinis.  While your pasta dough rests you will make a flavor packed cauliflower puree which will serve as the sauce your tortellini will be nestled in.  You will finish off your dish with a classic Beurre Noisette sauce, otherwise known as brown butter.  Your taste buds are sure to be tantalized.

• Fresh Pasta Dough
• Goat Cheese Tortellini with Beurre Noisette
• Cauliflower Puree
• Baby Kale, Beet, Goat Cheese, Hazelnut Salad with a Balsamic Dressing

About Sheldon:

Born in Durban, South Africa, Sheldon cultivated a deep love for cooking at a young age through his grandfather who managed the kitchen at the local temple which hosted weddings and cultural events.  Spending weekends with his grandfather Sheldon developed a great passion for cooking and the art of service.  After culinary school Sheldon cooked his way through numerous restaurants in Durban and Cape Town. From there he headed to Europe and worked at a two star Michelin restaurant in the Netherlands and then onto Germany. He expanded his culinary repertoire and began developing menus and concepts for new restaurants and started his own culinary consultancy business.  Over the years Sheldon has worked all over the world in top restaurants, trained with leading chefs and competed in culinary competitions developing his unparalleled expertise.