Join Chef Emily Sagar to make fresh pasta using eggs from the farm and the best early fall produce from the fields.

This class makes for a great date night!

Menu:
- Butternut Squash Ravioli with Brown Butter Sage Sauce 
- Fettuccine Alfredo with Roots To River Vegetables 
- Kale Pomegranate Salad
- Vanilla Bean Panna Cotta with Poached Pears