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Cooking with Invasive Plants: Handmade Ravioli

You’ll learn how to make fresh ravioli stuffed with a new type of pesto and creamy ricotta from scratch, topped with a classic tomato sauce. The base of the pesto you make will use foraged garlic mustard greens (Alliaria petiolata), which have a mild garlicky flavor when the plant is young. This delicious pairing is a bright spring pasta dish. You’ll also learn how to identify and prepare this common edible invasive plant, which could be sprouting in your backyard right now.

If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Joey Jaros Joey Jaros is a botanist and field ecologist who likes to get creative in the kitchen. After completing degrees at the University of Pittsburgh and Fordham University in New York, they are currently working on a PhD at Ohio State where they research how invasive species integrate into existing biotic communities, with a special focus on how soil microbes adapt to introduced plants. They have been an ardent baker since childhood, learning to make cookies and pies with their grandma, and have been sharing recipes with family and friends ever since. Joey has been on a journey to connect their commitment to sustainability with their passion for cooking and is excited to share their experiences in urban foraging with you!