If you missed the opportunity to learn how
to make fresh homemade ricotta in the
past years, here is your chance! I sold out
this class so many times that I needed a
break from making ricotta, but it is back for
one more appearance.
You will taste the ricotta warm just as it is
made. It is to die for and be warned that
you may not be able to eat store bought
ricotta again! Delicious alone, Ricotta also
makes a great basis for a variety of
fillings. We will use the ricotta to make
ravioli as they do in my town of Verbicaro -
oversized with an egg-less dough. The
frittata, another dish from my town, is made
with fresh ricotta and fresh asparagus.
Zucchini are stuffed with ricotta as a side
dish. We will finish with authentic Sicilian
Cannoli, with those wonderful cannoli shells
made from scratch, filled with a simple
ricotta cream and garnished with my
famous "candied orange" strips.
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Bruschetta con Ricotta
(Bruschetta with fresh homemade ricotta)
Ravioloni Calabresi
(Large ravioli filled with fresh ricotta, sopressata, parsley, egg
and pecorino cheese)
Frittata con Ricotta e Asparagi
(Egg Frittata with ricotta and fresh asparagus)
Zucchine ripiene con ricotta
(Zucchine stuffed and baked with ricotta, cheese, egg and
parsley)
Cannoli Siciliani
(Homemade cannoli shells filled with homemade fresh ricotta)
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