Gluten Free Ravioli Class

Gluten Free Ravioli Class

Join us to learn how to make gluten free ravioli from scratch!

By Baker Bettie

Date and time

Wednesday, July 10 · 6:30 - 9pm CDT

Location

Bettie's Chicago

853 North Larrabee Street #Suite C Chicago, IL 60610

Refund Policy

Refunds up to 7 days before event
Eventbrite's fee is nonrefundable.

About this event

  • 2 hours 30 minutes

Guest Chef instructor, Lauren McLauchlan, is joining us to share her in depth knowledge on making homemade gluten-free (and vegan!) pasta from scratch in this hands-on class!


Duration

2.5 hours


About

Participants will work in groups of two to mix, roll out, and fill their gluten free/vegan pasta dough. Each participant will shape their pasta into ravioli with a vegan mushroom filling and/or a traditional ricotta-parmesan filling.

*Please note: While this class is gluten free and we will use every best effort to avoid cross contamination, our facility uses wheat flour daily. If you are someone who has a strong reaction to gluten, this class may not be the right fit for you.


More Info

  • This class is for ages 18+. Participants who are 21+ are welcome to BYO beer and/or wine.
  • All tickets are priced per person as we keep our classes small.
  • All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
  • Allergens & dietary restrictions: This class is gluten-free. We are able to make accommodations for dairy free and vegan guests. Please note that our kitchen regularly uses most major allergens.


About Your Chef Instructor

Lauren McLauchlan is the chef and owner of Ugly Noodle gluten free fresh pasta deli in Geneva. Lauren grew up in Geneva with an Italian/Polish mom who taught her how to feel confident in the kitchen. After graduating from DePaul University with a degree in graphic design she had a winding career which landed eventually in marketing on the East coast. In February 2020 Lauren found out that her suspected gluten intolerance was actually food sensitivities to over 30 common food ingredients! It completely changed her life and approach to cooking. Several months into the pandemic she decided to go for a long time dream of being a chef and making food for others. Lauren has worked in several kitchens as a line cook and a catering and wedding banquets chef. Her passions are pasta, hot sauces and philanthropy gardening.

Organized by

Kristin "Baker Bettie" Hoffman is a trained chef and baking instructor. She runs the popular baking blog: BakerBettie.com. Bettie's goal is to support others to be better baker's through teaching foundational recipes, baking techniques, and approachable baking science.