The warm aroma of a home-cooked feast and the laughter of loved ones gathered around the table make Thanksgiving the highlight of the year!

Butternut Squash Ravioli and Gemelli with Pesto ‘all Trapanese

Tuesday, November 19
$85.00

Join us for an immersive hands-on pasta class where you’ll master the art of Italian cooking! Dive into the fun as Chef Mario shows you how to make delightful Gemelli tossed with a vibrant Pesto alla Trapanese made from fresh Sicilian cherry tomatoes. Next, roll up your sleeves as you make delicious Butternut Squash Ravioli, beautifully complemented by a fragrant sage brown butter sauce. To complete your meal, whip up a classic Caesar Salad topped with homemade croutons for that extra crunch. This interactive experience promises to inspire your cooking skills and tantalize your taste buds!

Participation: Some Participation (Butternut Squash) and some Demonstration (Gemilli all Trapanese)

Menu:

  • Gemelli with Pesto all Trapanese (Sicilian Cherry Tomatoes Pesto)
  • Butternut Squash Ravioli with Sage Brown Butter
  • Ceasar Salad with Home-made Croutons

Chef: Mario

One glass of wine or beer is included with the event.  Additional glasses are available for purchase at the wine bar.

10% off all regularly priced merchandise during the event.

Tickets

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Butternut Squash Ravioli and Gemilli all Trapanese
$ 85.00
4 available
Chef
Mario Scordato
Mario Scordato
Date and time
Tuesday, November 19
6:00pm -
9:00pm
Location
The Joyful Gourmet
542 N Milwaukee Ave.
Libertyville, IL 60048
Cancellation Policy

If you cannot make your reservation, we do encourage you to attempt to find someone that would enjoy attending. We can only issue a credit for you to attend a future event (6 month expiration). Within 72 hours we are not able to offer a credit as we’ve already incurred food and help costs.

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Our Hours

Mario Scordato

Went to the Art Institute of Colorado Culinary. 25 years in the industry. I've been teaching since 2009. Expertise in Sushi, Italian, and Regional American foods. I've worked in restaurants, hotels, boutique markets/butchers and recreational cooking schools.

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