Celebrate the shift from winter to spring with this hands-on ravioli class that highlights fresh flavors, traditional technique, and the quiet elegance of Italian cooking. We’ll begin by making silky fresh pasta dough from scratch, learning how proper hydration, kneading, and resting create the perfect texture for filled pasta. For the filling, you’ll prepare a delicate blend of creamy ricotta, tender spinach, bright lemon zest, and Parmigiano-Reggiano—balanced, aromatic, and unmistakably seasonal. You’ll learn how to properly season and pipe ravioli, seal them for a perfect cook, and shape them with confidence. The ravioli will be finished in a nutty brown butter sauce with fresh herbs, allowing the filling to shine while adding richness and depth. Served with a simple seasonal salad and fresh bread, this class is approachable for beginners yet deeply satisfying for experienced home cooks. You’ll leave with techniques you can apply to endless variations, plus the confidence to make beautiful ravioli at home—perfect for spring gatherings and special meals.