Mushroom 'n Prosciutto Ravioli in Sage Burnt Butter Sauce
Tue, Feb 17
|3 Pine St, Wareham, MA 02571, USA
BYOB - Wine suggestions: Sauvignon Blanc, Chardonnay (unoaked) , or Barbera Classes are limited to 8 therefore the system will only allow seats still available.
Time & Location
Feb 17, 2026, 6:15 PM – 10:15 PM
3 Pine St, Wareham, MA 02571, USA
About This Private Event
PRIMO PIATTI:
This recipe comes from the Venetian district of Italy using earthy porcini mushrooms, expertly sautéed to bring out their rich, umami flavors, perfectly complimenting the savory, salty notes of thinly sliced prosciutto. Meticulously crafted into elegant ravioli, these culinary masterpieces are made from the finest imported Italian flour is delightful combination is then enveloped in a fragrant sage browned butter sauce, where the butter is gently cooked in browned butter to meld seamlessly with the fresh, aromatic sage leaves.
PANE:
We'll make a focaccia bread that is renowned for its beautifully crusty exterior, which provides a delightful contrast to its soft and soothing interior. This bread, a staple of Italian cuisine, is characterized by its airy and chewy texture, making it perfect for a variety of occasions. Furthermore, to elevate the experience even more, we will prepare a delectable dipping oil infused with aromatic herbs that will ser…