Join Chef Frankie, former owner of Frankie’s Pizza & Pasta in Redmond, as he teaches you how to make homemade ravioli. Starting on the 21 Acres Farm with a brief walk to gather a few last minute ingredients, we’ll return to the kitchen to use Northwest grown organic flour, local cheeses, and our farm fresh veggies to create two different raviolis—one with a spinach pasta filled with seasonal greens and three cheeses, and one with a roasted red pepper pasta filled with Italian chicken sausage, sun-dried tomatoes and two cheeses. To accompany our ravioli, we will make a wonderful Sicilian vegetable relish known as caponata, which we will serve with bruschetta and ricotta cheese. We will finish the evening with a sweet grape focaccia made with local organic grapes and raw sugar. With meat, dairy, and wheat, vegetarian optional.