Celebrate the rich, comforting flavors of autumn with handmade ravioli, seasonal ingredients, and rustic Italian favorites.
As the weather cools, Italian kitchens fill with the aromas of roasted squash, fresh herbs, nutty brown butter, and handmade pasta. In this hands-on class, you'll learn to create delicate pumpkin ravioli from scratch and pair it with seasonal dishes that celebrate the very best of fall.
From rolling fresh pasta to creating a silky pumpkin filling and finishing with classic brown butter and sage sauce, you'll leave with the confidence to prepare an elegant autumn meal that's perfect for family dinners, entertaining, or holiday gatherings.
Menu
Baked Fontina with Rosemary and Garlic with Crostini for Dipping
Handmade Pumpkin Ravioli - Fresh egg pasta filled with pumpkin, ricotta, Parmigiano Reggiano, and nutmeg, finished with brown butter, crispy sage, and shaved Parmigiano Reggiano.
Warm Brussels Sprout & Pancetta Salad - Roasted Brussels sprouts tossed with pancetta, dried cranberries, toasted pecans, Parmigiano Reggiano, and a warm maple-Dijon vinaigrette.
Butter Lettuce, Pear & Gorgonzola Dolce Salad
Apple Crostata
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Sue Fawcett
Celebrate the rich, comforting flavors of autumn with handmade ravioli, seasonal ingredients, and rustic Italian favorites.
As the weather cools, Italian kitchens fill with the aromas of roasted squash, fresh herbs, nutty brown butter, and handmade pasta. In this hands-on class, you'll learn to create delicate pumpkin ravioli from scratch and pair it with seasonal dishes that celebrate the very best of fall.
From rolling fresh pasta to creating a silky pumpkin filling and finishing with classic brown butter and sage sauce, you'll leave with the confidence to prepare an elegant autumn meal that's perfect for family dinners, entertaining, or holiday gatherings.
Menu
Baked Fontina with Rosemary and Garlic with Crostini for Dipping
Handmade Pumpkin Ravioli - Fresh egg pasta filled with pumpkin, ricotta, Parmigiano Reggiano, and nutmeg, finished with brown butter, crispy sage, and shaved Parmigiano Reggiano.
Warm Brussels Sprout & Pancetta Salad - Roasted Brussels sprouts tossed with pancetta, dried cranberries, toasted pecans, Parmigiano Reggiano, and a warm maple-Dijon vinaigrette.
Butter Lettuce, Pear & Gorgonzola Dolce Salad
Apple Crostata
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Sue Fawcett
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