If you’ve missed the chance to learn how to make fresh homemade ricotta in previous years, here is your opportunity! You’ll taste the ricotta warm, just moments after it’s made, an unforgettable experience that may forever change how you feel about store-bought ricotta.

Ricotta shines on its own, but it’s also a wonderful base for a variety of savory dishes. In this class, we’ll prepare pasta alla pastora, a simple and comforting sauce made with fresh ricotta and Calabrian sausage. We’ll also use ricotta to make tender meatless ricotta meatballs and ricotta-stuffed zucchini. To finish, we’ll bake a classic cassata al forno, a traditional ricotta tart from Sicily.

The Menu

Bruschetta con Ricotta
Bruschetta topped with warm, fresh homemade ricotta

Pasta alla Pastora
Pasta with fresh ricotta, Calabrian sausage, and pecorino cheese

Polpette di Ricotta al Sugo
Meatless ricotta meatballs braised in tomato sauce

Zucchine Ripiene di Ricotta
Zucchini stuffed with ricotta, pecorino, eggs, and parsley

Cassata al Forno
Baked ricotta tart