Artisan Pasta and Ricotta


Learn how to make pasta with Patrick! And what goes better with pasta than fresh ricotta cheese?!

In this class you’ll learn the steps to making fresh ricotta cheese. Then Patrick will go through the basics of making pasta dough from the importance of kneading and gluten development to how to properly roll out your pasta dough. The final step – combining the two into fresh, ricotta stuffed ravioli. We’ll sample some of the ravioli with a red sauce for a light lunch with some of Cherry Grove’s artisan cheeses. You will have some ravioli to take home along with some recipes.

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Additional information

Date and time

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens