If you’ve missed the opportunity to learn how to make fresh homemade ricotta in previous years, here is your chance! There is nothing quite like tasting ricotta while it’s still warm, just moments after it’s made — an unforgettable experience that may forever change the way you think about store-bought ricotta.

Ricotta is delicious on its own, but it also serves as the foundation for many wonderful savory dishes. In this hands-on class, we’ll prepare rustic oversized ravioli inspired by my hometown of Verbicaro, tender ricotta “meatballs” braised in tomato sauce (completely meatless), and eggplant rolls stuffed with creamy ricotta.

To finish, we’ll enjoy a special treat inspired by Palermo: gelato al cannolo — all the flavors of the classic Sicilian cannoli transformed into a luscious, creamy ice cream.

The Menu

Bruschetta con Ricotta (Toasted bread topped with warm, fresh homemade ricotta)

Ravioloni Calabresi (Large ravioli filled with fresh ricotta, sopressata, parsley, egg, and pecorino cheese)

Polpette di Ricotta al Sugo (Meatless ricotta “meatballs” braised in tomato sauce)

Involtini di Melenzane con Ricotta (Eggplant rolls stuffed with ricotta)

Gelato al Cannolo (Cannoli ice cream inspired by the flavors of Sicily)