We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Ravioli with Herb and Ricotta Filling
Classic Tomato Sauce

Shopping List:
Produce:
onion (sweet, yellow, or red)
Italian parsley and oregano
basil
garlic
lemon

Dairy:
whole milk ricotta
grated parmesan cheese or a 2-3 ounce piece of parmesan (parmigiano reggiano or grana padano are good options)

Proteins:
eggs

Dry Goods / Pantry:
all-purpose or double-zero flour
semolina flour
can of tomatoes (whole peeled, diced, or crushed)
tomato paste
olive oil

Spices:
Kosher salt for seasoning
Freshly ground black pepper for seasoning
chile flakes

Equipment List:
Pasta roller, KitchenAid pasta attachment, or rolling pin
Pastry bag or zip closed baggy
Large pot for cooking pasta
Saute pan for tomato sauce
Large mixing bowl for ricotta filling
Medium mixing bowl for flour
Small mixing bowl for eggs
Cutting board and knife
Bench scraper
Clean work surface for mixing pasta dough
Rolling cutter, either fluted or straight, or 2 inch round cookie cutter
Utensils like wooden spoon, rubber spatula
Dinner fork