Small Group Workshop: Fresh Ricotta by Hand with Matt Card

Ricotta is one of the simplest cheeses to make at home and fundamentally better—store-bought ricotta can’t come close to the creaminess or full flavor of homemade. Fabulous eaten out of bowl with a spoon and unbeatable spread on toast and drizzled with honey, creamy ricotta is also an essential secret ingredient in countless savory and sweet dishes. It add also adds a lush texture and satisfying body to all manner of dips, sauces, fillings for phyllo and flatbreads, and even desserts.

In this class we’ll make ricotta and then use it as in three ways so you can learn the full range of its utility in the kitchen. We’ll make Baked Feta and Ricotta with Mint, Pasta with Ricotta, a quick pasta we uncovered in Rome, and a simple pat-in-the pan tart that blends orange and bittersweet chocolate in a nod to cannoli by way of Paris’s Rose Bakery.