Ricotta Revels: Filo, Pasta, & Cake

Chef Mary Cooney demonstrates how to make fresh ricotta from scratch in this foundations class, then shows its versatility in a variety of savory and sweet dishes. From an impressive appetizer to a hearty and belly-warming entrée, you'll get the recipes to some of Mary's favorite dishes.

Menu

Filo Spinach and Ricotta Triangles
Spinach Salad with Oranges, Almonds, Ricotta, & Parmesan Disks
Cavatelli with Bolognese
Roasted Vegetables with Lemon Ricotta
Ricotta Cake with Crème Fraîche and Berries

$90

Upcoming Class Times

October

Tuesday, October 14 | 6 p.m. - 8 p.m. | $90

Washington Square

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About Chef Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

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