If you've ever wanted to learn how to make fresh homemade ricotta, now’s your chance! In this hands-on class, you'll experience the magic of ricotta from the moment it's made—warm, creamy, and unbelievably delicious. Fair warning: after tasting it fresh, you may never go back to the store-bought kind!

Ricotta is a versatile ingredient that shines in so many dishes. We’ll start by enjoying it warm and unadorned, then use it to create a variety of traditional recipes. You’ll learn to make rustic, oversized ravioli inspired by my hometown of Verbicaro, as well as tender ricotta “meatballs” (completely meatless!) and stuffed zucchini.

We’ll wrap up the evening with a special treat from Palermo: gelato al cannolo—all the flavors of the classic Sicilian cannoli transformed into a luscious, creamy ice cream.

The Menu

Bruschetta con Ricotta (Bruschetta with fresh homemade ricotta)

Ravioloni Calabresi (Homemade large ravioli with fresh ricotta e sopressata)

Polpette di Ricotta in Sugo (Ricotta (meat-less) Meatballs simmered in a tomato sauce)

Zucchine ripiene con ricotta (Zucchine stuffed and baked with ricotta, cheese, egg and parsley)

Gelato al cannolo (Cannoli ice cream)