Hands-On Ricotta Cavatelli with Two Sauces

Considered one of the oldest types of pasta from southern Italy, Cavatelli is made from simple, quality ingredients. You’ll discover how simple it is to make and may never go back to the box. Fresh pasta is always best, so make extra, store in a Ziploc bag or container, and freeze until ready to eat. When ready to cook, boil for only 4 to 5 minutes or until cavatelli float to the top. Join others around the Culinary Center island for a fun evening of making fresh pasta! This menu will be paired with wine.

Menu

Italian Salad With Vinaigrette
Homemade Ricotta Cavatelli
Pomodoro Sauce With Pork
Lemon Pesto Sauce
Gelato and Cookies

$90

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About 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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