I am so excited to cook with all of you! We will be cooking through recipes below step-by-step, and learning to make ricotta cavatelli by hand, along with a “perfect pesto”. As a reminder, we will not be making the meatball mix - please have the balls mixed and shaped raw prior to the lesson. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Ricotta Dough Ingredients

2cups (480 grams) ricotta cheese (hung overnight / moisture removed)

¼ cup (25 grams) finely grated parmigiano reggiano cheese

1 egg

1 tablespoon butter, melted

approx. 1-2 cups 00 or AP flour, plus more for dusting

kosher salt, to taste

1.To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmigiano cheese, melted butter, and season with salt.

2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.

3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.

4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.

5. To cook, bring a large pot of salted water to a boil. Add noodles and cook for 2-4 minutes, or until they float to the top.

Pesto

This condiment will focus more on the technique than the ingredients, and allow everyone to substitute whatever herbs or greens they have available.

1 clove, garlic

2.5oz basil, picked

1/2cup English peas, shucked (substitute, frozen thawed, or cleaned fresh snap peas sliced)

1/3cup parsley, picked

1/2cup mint, picked

1/4c pistachios (optional - can substitute any other nut or seed)

2c pea leaves & tendrils (substitute spinach, arugula, kale, fennel fronds, etc)

1/3c grated parmigiano (substitute or omit - any cheese, feta, goat, cheddar, pecorino, etc.)

1/2c-1cup olive oil

lemon or lime zest

black pepper | salt | honey

ice

1. pick and clean greens. blanch in hot water, and shock in an ice bath. wring out excess moisture.

2. place greens and remaining ingredients in a blender and puree, while streaming in the oil.

3. taste and adjust seasoning as needed

Mortadella Meatballs

For the sake of time, we will not be demonstrating how to mix these meatballs together. I will already have mine mixed, and shaped into small (marble-sized) balls. I’ll be demonstrating how to cook these and bring them all together with the pasta and pesto at the end of the lesson.

1/2lbs pork, ground

1/4lbs mortadella

1/4 lbs salami (finnochino)

1egg + 1 yolk

1/4c grated parmigiano reggiano, finely grated (not shredded)

nutmeg | white pepper | salt

Yields 2-4 portions

On a cutting board, finely chop the mortadella and salami, using the edge of your knife to press and smear the meat until it forms a fine paste. (alternatively, use a food processor or meat grinder attachment)
In a separate bowl, combine all ingredients and mix my hand until homogenous and emulsified.
Season with salt, pepper, and freshly grated nutmeg.
Form one mini meatball and poach in a small pot of simmering water for 1 minute. Taste and adjust seasoning if needed.
Continue forming small meatballs with the remaining mixture.
Set aside until ready to cook.

kitchen equipment

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

mixing bowl

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

measuring cups or kitchen scale

microplane or box grater (for cheese)

ice

blender, food processor, or nutribullet (for pesto)

meat grinder or food processor (optional for meatballs)

welcome pasta people!