The Italian Kitchen – Hand Formed Stuffed Pasta Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a sweet corn and ricotta filling with Cacio e Pepe sauce. Then we will head to Emilia with a classic meat-filled Tortellini to take home and enjoy. Agnolotti with Sweet Corn and Ricotta Filling Meat Filled Tortellini ( to take home with sauce recipe) Cacio e Pepe Sauce Zabaglione with Summer Berries and Mint Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.