My mother, Donna Potter, taught me to make the ricotta cheese filling for lasagna or manicotti or ravioli with a secret ingredient that gives the Italian dish a light and fresh flavor. I have friends from high school who have made lasagna with me (many, many years ago now) for dinner parties, and they still make the lasagna cheese like my mother showed us for their own dinner parties, and have passed it down to their children.
Lasagna Cheese
A recipe for the cheese filling of lasagna, manicotti, ravioli
Ingredients
- 1 8 oz Part-Skim Ricotta Cheese Can be whole milk
- 1 egg I use only free-range, pasture-raised eggs
- 1 tsp salt
- ΒΌ tsp pepper
- 1 tsp dried mint
Instructions
- Mix all ingredients together in a medium bowl
- Use to fill between lasagna layers, or stuff manicotti, or stuff ravioli with the cheese.
Notes
if using fresh mint, then 1 tbsp of chopped herb