Cooking Class - Sweet and Savory Ravioli

Learn how to make both sweet and savory ravioli dishes from scratch with Chef Nonna!

In this hands-on class with Chef Nonna, you will learn how to make handmade ravioli completely from scratch and use your freshly made dough to create one savory and one sweet ravioli dish.

After a building a beautiful and bountiful garden salad, Chef Nonna will share with you the secrets to making a ravioli dough that boasts that perfectly tender and translucent elasticity. Once you've made your ravioli dough, you will make both a savory butternut squash filling and a sweet chocolate ricotta filling that will bring your ravioli to life!

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Couples, Italian, Pasta Making, Vegetarian

Reviews guests left for this experience



25 Feb 2019

Great experience. Chef Gonna knows her pasta and shares wonderful techniques adaptable to cooks at different levels. We thoroughly enjoyed our leftovers!

Reviews guests left for other experiences with Chef Nonna



08 Jul 2019

Me and my girlfriend showed up to Chef Noona home on July 6th at noon. She greeted us with the biggest smile, it was very welcoming. The menu was fettuccine Pasta with Alfredo sauce and a mixed green salad with vinaigrette. The dessert was a Apple Crostata Once in the home we were provided a recipe list of what we were going to cook. Chef Noona sat us down and carefully went over the whole recipe sheet detailing the reasons and science of the ingredients. This made me feel very comfortable and helped me understand more about certain ingredients. The hardest part about the meal to us was creating the dough, but Chef Noona helped us tremendously and showed genuine patience. I really enjoyed the experience and will recommend her to anyone! Thanks again Chef Noona, we will be back.



17 Feb 2019

Chef nonna was fantastic. We started with making the dough for the apple galette. She asked if we wanted to either use a manual pastry blender or food processor to mix the dough. After mixing the dough and assembling the apples we baked the galette. Next on the menu was making the pasta, she had us divide the ingredients so that we each would make our own dough. With just flour an egg and some water, we kneed our own personal ball of dough before using the pasta machine to roll out our dough to fettuccine. We asked for a lactose free alfredo sauce, she taught us a recipe using two types of nuts, soy milk and nutritional yeast. After assembling the salad, cooking the pasta and adding the ‘lactose free’ alfredo sauce we ate our yummy meal and finished with the apple galette. The pasta and galette took much longer then Chef Nonna anticipated, we never felt rushed and she still allowed time for us to enjoy our meal.

Meet your chef

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Chef Nonna has acquired over 15 years of professional culinary experience after completing both the Certified Culinary Arts Program and Certified Pastry Chef Program at the Apicius International School of Hospitality in Florence, Italy. After returning to the U.S., Chef Nonna worked as an acclaimed pastry chef in many capacities, including as a chef instructor at a leading institute for plant-based culinary arts.

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