Chef Joe Sasto here - 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”. 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

2 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

4bunches basil, picked

1bunch parsley, picked

1bunch mint, picked

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

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

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)

WELCOME ZS CORPORATE