Homemade Ricotta in Cannelloni

 

 

 

 

 

 

 

 

 

Update to Homemade Ricotta – In July and September I posted Blogs about making your own Ricotta Cheese.  The first batch that was made used Lemon Juice to curdle it.  The second batch I tried using Rennet Tables but that did not work so well, so here I am back using the Lemon Juice which works great!  This batch of Ricotta like the first batch made was very delicious and on a par (if not better) than the expensive brand I usually buy.  When I buy Ricotta I buy a whole milk product which has much more flavor and body than the lower fat one.  I usually pay between $5 & $6 for it.  The batch I made at home this time, cost:

 

Milk – $2.99

Cream – 75 cents

 

 

Lemon Juice – free (the lemons were given to me – if you have to purchase the lemons you will need 1-2 lemons depending on the size – also the price will vary from store to store and from State to State.

 

 

 

 

 

 

Cheese Cloth – about $2.00 worth (but I was able to wash it and will be able to reuse it again)

 

So, my fresh batch of Ricotta which tasted delicious and was made right in my own kitchen cost me about $4.00 to make, not counting the gas and the hot water for washing the pot.  Maybe it was as much as I pay for the finished product but it was well worth it as it is delicious.  For the directions for making the Ricotta, please visit Adventures in Cheese Making

 

 

 

 

Now, what did I do with this batch of Ricotta.  I made Cannelloni for dinner tonight and was able to freeze half of them for another meal.  If you have four or more eating dinner, the whole recipe will be sufficient for 4- 6 people, depending on appetites.  If teenage boys are involved, then you will have dinner only for four.  If like us, there are only 2 people at the meal, then you will have at least 2 meals out of it and maybe more.

 

While the Ricotta was draining  I made the Crepe Batter for the Cannelloni Shells and then refrigerated it.  Crepe batter needs to rest for at least one hour after being made. For the recipe see  Crepe Batter

While the Crepe Batter was resting, I started the Meat Sauce that was to go over the top of the filled shells.  Next, I shredded the Mozzarella Cheese that was to go over the Meat Sauce.  If you need a recipe for the Meat Sauce you can just use my Fresh Tomato Sauce but start out by sauteing a pound of ground beef, chicken or veal before you add the other ingredients.  Or you can use only Tomato Sauce.

 

 

After the Crepes are made and the Sauce is simmering, prepare your Ricotta Cheese by adding an Egg, some freshly shredded Parmesan, Basil and about 1/2 tsp. Salt and 1/4 tsp. White Pepper or whatever your taste buds decree.  The Basil that I added was actually a combo of minced Basil and Garlic in Olive Oil.

 

 

 

 

 

Set the Crepe Shells out on a flat surface and place 2-3 Tablespoons of the Ricotta filling on each Crepe (depending on the size of the Crepe).  Fold in the sides and then the top and bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place each filled and rolled Crepe in a baking dish that has been lightly oiled with Olive Oil.  Place them close together.  When all the shells are filled, wrapped and placed in the baking dish top with the Sauce and some shredded Mozzarella Cheese.

 

 

 

 

 

 

 

 

Bake at 350 degrees for 20-30 minutes or until everything is hot and the Mozzarella Cheese has melted.

 

 

Serve immediately with a mixed Green Salad and fresh Italian Bread, if so desired.

 

This dish will serve from 4-6 people, depending on appetites.  We had enough leftover for a second meal and half the Manicotti went in the freezer for a third meal.  Of course, we are only two people and so we are lucky enough to have more than one meal out of this dish.