Is it ever acceptable to stuff pasta shells with something other than ricotta?
If so, what?
Is it ever acceptable to stuff pasta shells with something other than ricotta?
If so, what?
Some say Cottage Cheese.
Spinach (with ricotta)
That's what my mom used to make lasagna with. But that was in 1980's Iowa, where "going out for Italian food" meant Olive Garden
Three days ago I made ravioli stuffed with ground veal and plated it with mozzarella and tomato sauce.
it still does
Nah. My hometown now has a Biaggi's too
Italian sausage mixed with cheeses and egg
um, sure, why not?
>Italian sausage
flyover detected
>stuffing pasta shells in 2017
>not making superior raviolis
Christ, do you even take communion?
found the fag and it wasn't OP!
Speaking of ricotta, I want to make baked ricotta but need some advice/recipes. What do.
just had lasagna and mom used cottage cheese and topped it with mozzarella
bolg
Smooth ricotta advice? My ricotta is always mealy. Even the expensive organic "smooth" labeled shit from whole foods. Ive tried blending it, whisking it, adding lemon juice, but I cant get it smooth. Mealy works fine in the pastas because they're all baked for enough time. But not pizza. Love it on pizza but it sucks not smooth. Halp?
ground italian sausage and marinara
Goat cheese
i also use cheddar cheeses
Well that's what I did but I was hoping that someone here who has made it before would chime in. Mainly was wondering if I should use an egg or not when I made it.
mushrooms work really well but its kinda the same thing, rich and salty filling
meat, usually ground beef
I add egg, parmesan, some garlic and basil to mine and mix it up really well until it's smooth and not any clumps. The egg helps hold it together.