During your stay with us at our venue in Bologna, Palazzo Minelli, you will be treated to a lesson with Piera, who is a dab hand at totellini...and will assisted by Livia. The following is a sneak preview of what you'll learn!

Tortellini - Ingredients
- 100g Pasta flour per person
- 1 Egg per person

Instructions To Make the Pasta Dough

• Make a well in the middle of the flour
• Add the eggs into the well
• Gently beat the eggs with a fork, and start to bring in the flour until the mixture forms a dough
• At this stage work with your hands and start to knead, using the palm of your hand until the texture is smooth and no airlocks remain – this will probably take around 10 minutes
• Then roll pasta out until very thin, similar to tracing paper

Filling for Tortellini - Ingredients
- 200g Mortadella (minced)
- 50g Proscuitto (minced)
- 100g Minced pork
- 100g Minced beef
- 150g Parmesan cheese (grated)
- 1 Egg beaten
- Salt, pepper and grated nutmeg to season

Mix all ingredients together binding with the egg

Ragu Sauce - Ingredients
- 100g Pancetta finely chopped
- 150g Minced beef
- 150g Minced pork
- 2 Carrots finely chopped
- 1 Onion finely chopped
- 2 Sticks celery finely chopped
- 500ml Tomato passato
- 200g Tomato puree
- ½ litre white wine

Instructions for Ragu Sauce

• Heat olive oil in a large saucepan
• Add carrots, onion, celery and fry gently till soft
• Add the meat and allow to brown
• Add white wine at regular intervals to prevent from burning
• Add tomato passato and concentrate
• If mixture becomes too dry add some stock
• Leave to cook the ragu sauce for at least 1 hour