Fall Classic: Pumpkin Ravioli & Apple Cinnamon Turnovers

This is fall on a plate. We're starting with a warm heritage mushroom salad — roasted oyster, king, and beech mushrooms with shaved Parmesan and balsamic — then rolling fresh pumpkin ravioli from scratch, filled with butternut squash and ricotta and finished in a brown butter sauce. For dessert, flaky apple cinnamon turnovers with vanilla mascarpone. Learn to make fresh pasta by hand and you'll never look at the boxed stuff the same way.

Menu:

• Warm Heritage Mushroom Salad — Roasted Oyster, King, & Beech Mushrooms, Shaved Parmesan, Italian Parsley, Cracked Black Pepper, Balsamic

• Pumpkin Ravioli — Butternut Squash, Fresh Ricotta, Grape Tomato, Basil, Brown Butter Sauce

• Apple Cinnamon Turnover — Caramelized Apple, Vanilla Mascarpone

BYOB!