Monday, September 15, 2008
Ricotta
We purchased some fresh ricotta at Fraboni's. Highly recommend it over the regular store bought. Need to let it ist in a colander to let out liquid for an hour or so. Comes in big containers. Any not used for manicotti, boil up some shells and stuff them. Put in freezer 1.2 hour and then bag in meal sized servings. We pulled some out for dinner last night and covered with simple tomato sauce from tomatoes we boiled down yesterday, herbs and Fraboni sausage. Excellent and quick. Last loaf of ciabatta from my weekend of baking.
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2 comments:
Ricotta sounds great. We like pre-preparing stuffed shells too. We will have to pick some up some ricotta next weekend when we are in Madison to try.
Have been making homemade pasta lately and want to try ravioli...
mushroom, cheese, and butternut squash were what we were thinking to try initially.
We really should have a pasta making weekend this Fall. We have the attachments, just need the people.
I have a recipe for the butternut squash from when I took the pasta making class. We made it in the class and they were incredible with a brown butter and sage sauce.
Russo's would probably have the ricotta also. The key is lookign at the expiration date which is usually only a week or two out. No preservatives.
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