Ricotta is an Italian whey cheese made from sheep's or cow's milk. It is a fresh cheese characterized by a creamy white appearance with small curds and a sweet taste. Because of its mild flavor, ricotta is versatile and is used in Italian cuisine for both sweet and savory dishes. Ricotta absorbs spices well, develops a silky, rich texture when baked and compliments acidic fruits and sauces. Enjoy this delicious cheese as a filling for a variety of pasta dishes.
Instructions
1. Beat ricotta and egg in a large mixing bowl until smooth and creamy. Add the minced garlic, fresh herbs and Parmesan to the bowl. Stir until thoroughly combined. Season with a dash of salt and pepper.
2. Spoon ricotta filling into cooked shells, manicotti or ravioli. Or, alternately, fill a pastry bag with ricotta mixture and squeeze filling into pasta. If making lasagna, spread ricotta mixture evenly in alternating layers with sauce and noodles.
3. Carefully place filled manicotti, shells or ravioli into a prepared pan with a large spoon or spatula. Pour spaghetti sauce on top, and then sprinkle with grated mozzarella cheese. Bake at 350 degrees, until bubbling.
Tags: filling into, ricotta mixture
