Homemade Fresh Ricotta
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- 1-1/2 cups all-purpose flour
- 1 cup milk
- 3 eggs
- 1/2 tsp. salt
- 3 Tb. butter, melted
Place flour, milk, eggs, salt and melted butter in a blender. Blend until smooth. Heat about 1 Tb. vegetable oil in a 8" non-stick skillet. Warning: The first crepe never comes out right, so don't be discouraged. As the pan gets to proper temp, they will be perfect.
Pour 1/4 cup of the batter into the skillet allowing it to run down from the highest point. Swirl the batter quickly before the batter has a chance to set. Cook 30 to 40 seconds until lightly browned. Flip over and cook second side about 1 minute. Slide the crepe onto a plate and repeat with the remaining batter, re-oiling the pan as necessary. Stack crepes in-between wax paper.
- 1-1/2 lbs. fresh homemade ricotta
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 eggs
- 1/4 cup fresh parsley, chopped
- 1 tsp. salt
- 6 oz. cubed mozzarella cheese
- Pinch of grated nutmeg
- 1/4 tsp. freshly ground pepper
Coat the bottom of a 13 x 9 inch baking pan with 1 cup of your leftover sunday gravy. Working with one crepe at a time, spoon 3 Tb. of the ricotta filling about 1 inch from the ends. Roll loosely into a cylinder.
Spoon the remaining sauce over the manicotti and sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano cheese. Cover loosely with aluminum foil, poking foil several times with a fork.
Bake 20 minutes. Uncover and bake until the edges or bubbling and the cheese is golden brown, about 20 minutes.
~Adapted from Taste of Home