Handmade Filled Pastas

This is a great way to spend a chilly fall evening. Grab an apron and gather with other pasta enthusiasts around the island to create these craveable pasta dishes. A simple low and slow braise of fall-of-the-bone short ribs makes for an incredible filling for tender fresh pasta. Mary’s three-cheese combo for her stuffed manicotti is buono!

Menu

Italian Salad
Fresh Pasta
Ravioli With Short Rib Ragu, Brown Butter Sauce, and Pine Nuts
Three-Cheese Manicotti with Homemade Tomato Sauce
Gelato

$90

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About Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

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