Get ready for your private cooking class with Chef Joe Sasto!

I am so excited to cook with you. We will be cooking through recipes below step-by-step, learning to make pasta by hand, and one of my favorite recipes, Ricotta Gnocchetti with Ragù Bolognese. 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!”

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 gnocchetti and cook for 2-3 minutes, or until they float to the top.

Ragù Bolognese

1/2 lbs pork, ground (80/20)

1/2 lbs beef, ground (80/20)

1TB + 3TB butter

3TB extra virgin olive oil

1 ea small white onion

1 ea small carrot

6 ea garlic clove

1 sprig thyme

2 sprig basil (Optional)

4Tb tomato paste

1/2cup parmigiano reggiano, grated

1 cup milk

1/2c dry white wine (substitute red wine if you prefer)

2 cups chicken stock (optional or water)

black pepper | nutmeg | salt

(serves 2-4 people)

1. process vegetables - pulse in a food processor, until finely ground and homogenous with olive oil.

2. melt vegetables and 3TB of butter over medium heat until softened. Add thyme sprigs.

3. add tomato paste and continue to cook down scraping as to not burn or scorch the bottom.

4. begin rendering meat, using a smashers to break down into finely ground pieces.

5. add wine and reduce. add milk and nutmeg and reduce.

6. cover with chicken stock. simmer for 30 minutes to 2 hours. taste and adjust seasoning.

7. Stir in picked basil off the heat before serving.

kitchen equipment

large mixing bowl (for dough)

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)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)

food processor (substitute finely mincing vegetables)

welcome Bain & company