Ricotta Revels: Filo, Pasta, & Cake

Discover the art of fresh ricotta in this foundations/basics class with Chef Mary Cooney. Learn to make Ricotta from scratch, then put it to delicious use in Filo Spinach and Ricotta Triangles. Enjoy a vibrant Spinach Salad with Oranges, Almonds, Dollops of Ricotta, and Parmesan Disks, followed by Homemade Cavatelli served with rich Bolognese Sauce, and Roasted Vegetables topped with Whipped Lemon Ricotta. The class concludes with a simple yet elegant Ricotta Cake finished with Crème Fraîche and Fresh Berries.

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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