If you've missed the opportunity to learn how to make fresh homemade ricotta in the past years, here is your chance to catch up! Taste ricotta warm, as soon as it's made. But as delicious as it is alone, ricotta also makes a great basis for a variety of fillings. 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 and fresh homemade sausage in a traditional Calabrian pasta dish, Pasta alla Pastora . We’ll use ricotta to make meatballs (meatless) with ricotta and stuffed zucchini. We will finish with Cassata al Forno, baked ricotta tart. 

The Menu

Bruschetta con Ricotta
(Bruschetta with fresh homemade ricotta)

Pasta alla Pastora (Rigatoni tossed with fresh ricotta and sausage)

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)

Cassata al Forno (Baked ricotta tart)