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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ricotta Filing for Lasagna and Stuffed Shells Recipe

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This recipe for Ricotta Filing for Lasagna and Stuffed Shells is from Sophie's Secrets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ricotta
1 T fresh chopped parsley
3 eggs.
salt
pepper
tiny, tiny, tiny pinch of nutmeg or cinnamon
Directions:
Directions:
Place ricotta into a bowl and stir with a spoon until smooth. Wisk in raw eggs, blending well with each addition. Add salt and pepper to taste. Add the smallest possible pinch of cinnamon OR nutmeg. Stir to combine.

Use this as the filling for lasagna or stuff shelled. You may increase amounts accordingly based on how much filling you need. The secret is to keep the proportion of 3 eggs per pound of ricotta.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The nutmeg or cinnamon was Josephine Fuelo's secret ingredient. It had to be a very tiny, tiny amount, but the added taste is wonderful. Do not add too much!

Interestingly, cinnamon is not a traditional Italian ingredient but rather is more typical in Greek cuisine. However, our family is from the Naples area, which has a very strong Greek influence. Imagine my surprise when my Ancestory.com DNA test yielded that we are part Greek. While we will never know for sure how this special ingredient became part of our family recipe, it's inclusion does make sense.

 

 

 

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