Turle are delicate yet hearty half-moon ravioli filled with mashed potatoes and toma cheese and dressed with melted butter and freshly grated Parmigiano-Reggiano. They are a specialty of Ligurian “cucina bianca,” the “white” cuisine characteristic of the villages clustered in the foothills of the Maritime Alps. In this area, where the heat from the sun’s rays are muted by dense chestnut forests, the foods you find tend naturally to be light in color: potatoes, cabbage, turnips, leeks, and the like.

In this class we will make a special pasta dough, as well as the potato and cheese filling for the turle. We’ll roll out the pasta, then fill and shape the ravioli. You’ll need a pasta machine to roll out the dough, and a fluted pasta/pastry cutter to cut out the half-moon shapes. (Note that prior pasta-making experience is useful for this class.)

You will receive a link to the private class information page, which includes printable recipes and a list of ingredients and equipment needed, a week before class. The day before class, you will receive an email with a link to join the class online.

All classes take place on Zoom and generally run about 2 hours. Space in this class is limited to 10 participants so that everyone can get the individual attention needed to successfully make beautiful turle.

Making pasta by hand can seem daunting, but it's also rewarding and fun. Join me!