In this final episode Michela Chiappa makes celebratory Italian dishes for her own wedding day. In Italy, Michela learns how to cook Ravioli in Uovo, containing individual egg yolks inside each raviolo. Then she makes Silhouette Pappardelle - pasta strips beautifully studded with basil, chervil and parsley - offset with a Cold Tomato Sauce, and pink Beetroot Pasta with Sweet Pear and Crispy Pancetta, topped off with morsels of creamy Gorgonzola. Michela's final recipe is Tortelli Piacentini with a Sage and Butter Sauce - tiny filled pasta creations which are only ever made for traditional Italian celebrations. For Michela, these Tortelli are the perfect special recipe to serve on her own most special day.