Cooking Autumn Pasta Ravioli and Fettuccine
Description
Cooking Autumn Pasta Ravioli and Fettuccine
Tuesday, November 17, 2026 | 19:00–21:30
Audience: 18+
Menu: Handmade pumpkin-and-ricotta ravioli with sage brown butter; fresh fettuccine with roasted butternut squash cream; lemon arugula salad.
Turn one fresh pasta dough into two shapes: pumpkin-and-ricotta ravioli and hand-cut fettuccine. Practice rolling, sealing and cutting, then prepare sage brown butter and a roasted butternut squash cream sauce. Chef-roasted vegetables keep the focus on pasta technique.
What this class looks like
Group Size
2 hours
Duration
18+
Class Level
We Provide
Equipment and ingredients
Any dietary restrictions
- Vegetarian friendly
- Gluten free
- Dairy free
- Egg free
- Vegan friendly
- Nut free
- Kosher friendly
- Fish free
- Shellfish free