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Celebrate the flavors of fall while learning the art of fresh, gluten-free pasta from scratch. In this hands-on cooking class, you’ll create beautiful pumpkin-filled ravioli using homemade gluten-free pasta dough, then finish your dish with a rich brown butter sage sauce featuring fresh seasonal herbs.
Along the way, Chef Tissany will guide you through essential pasta-making techniques, including mixing and kneading gluten-free dough, rolling and shaping ravioli, preparing a flavorful seasonal filling, and creating a silky, restaurant-quality sauce. You’ll also learn practical tips for working with gluten-free ingredients, achieving the perfect pasta texture, and recreating the dish at home with confidence.
Whether you’re gluten-free, cooking for someone with dietary needs, or simply looking to expand your culinary skills, this class offers a fun and welcoming experience for cooks of all skill levels.
During this class, you’ll learn how to:
– Prepare fresh gluten-free pasta dough from scratch
– Make a creamy pumpkin ravioli filling
– Roll, fill, and seal homemade ravioli
– Create a classic brown butter sage sauce
At the end of class, you’ll sit down to enjoy the delicious meal you’ve prepared and take home a recipe packet filled with chef tips and techniques so you can recreate this fall favorite in your own kitchen.
Chef Tissany is a holistic chef, culinary educator, and wellness advocate dedicated to transforming how people connect with food. As the founder of Onyiyechi Culinary, she blends plant-forward nutrition with the rich culinary traditions of Africa, the American South, and French contemporary cuisine to create meaningful, healing, and unforgettable food experiences.
Her work spans private chef services, curated dining events, cooking workshops, catering, youth culinary education, and a growing line of holistic wellness programs. She leads innovative initiatives such as Private Hands-on Classes, the Junior Chef Cooking Club, and a Senior Recovery Meal Service offering hospital-style, plant-based meals tailored to healing and long-term health.
Guided by the belief that food is both medicine and culture, Onyiyechi teaches clients to embrace conscious cooking—choosing fresh, accessible ingredients and honoring the roots of every dish. Her classes and dining experiences are intentionally designed to empower individuals, families, and communities with practical skills, cultural understanding, and the joy of shared meals.
Onyiyechi’s mission is simple: to nourish the body, uplift the spirit, and celebrate culture—one meal at a time.
Our Co-op Community Classes program has a long and exciting history; we've had a plethora of learning partners over the years, the Free School, GRUB, the Fertile Ground, and more. Many of our classes focus on basic kitchen skills, often paired with a solid education in a particular kind of food: hearty greens, fermented foods, international delicacies, pies, etc. We also feature classes on gardening, personal health, sustainable living, and social justice. Classes are geared towards beginners, with no assumption of prior knowledge, often packed with specific projects appealing to those with more experience.
At the heart of all of our programming is the spirit of generosity. Our classes are led by Olympia Food Co-op working members, staff and community members who want to share their excitement and knowledge with you. Consider sharing your expertise with your community through a Co-op Community Class. Our classrooms are a place to experiment, to explore, and to try something new in a supportive environment. They are a great place to network and meet others in your community who share your interests.
