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 a few 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 the menu:
Egg Pasta Dough
Ricotta and Roasted Butternut Squash Filling
Brown Butter, Kale, and Sweet and Sour Red Onion Sauce

Shopping List:
butternut squash or other winter squash like acorn, red kuri, or kabocha
red onion

whole milk ricotta
parmesan or grana padano cheese
unsalted butter

Dry Goods / Pantry:
all-purpose or 00 flour
semolina flour
pepitas or shelled pumpkin seeds
olive oil
pomegranate molasses or aged balsamic vinegar (optional)
red wine vinegar
Kosher salt

ground nutmeg, or a whole nutmeg head to freshly grate
freshly ground black pepper

Equipment List:
Pasta roller, KitchenAid pasta attachment, or rolling pin
Blender, food processor, or immersion blender
Cheesecloth lined mesh strainer or plate lined with paper towels (to drain ricotta before class)
Pastry bag or zip closed baggy
Large pot for cooking pasta
Saute pan for making sauce
Small pot for browning butter
Large mixing bowl mixing filling
Medium mixing bowl for flour
Small mixing bowl for eggs
Parchment lined baking trays for toasting pepitas and roasting squash
Cutting board and knife
Bench scraper
Clean work surface for mixing pasta dough
Rolling cutter, either fluted or straight
Utensils like wooden spoon, rubber spatula, spider, small strainer, or slotted spoon