Wepa Reader
I'm updating my post on Stuffed Pasta Shells with Meat Sauce this week - the one where we make beef bolognese from scratch and stuff the shells with mozzarella, ricotta, and parmesan. Which got me thinking: let's talk about ricotta, not as the ingredient but rather as a quick tip on how to handle it.
If you've ever opened a container of ricotta, you know no two are the same. Some are solid blobs that hold their shape. Others have a layer of whey pooling on top. Some are thick and grainy, others creamy and loose.
Does one type work better than another? Not necessarily - it depends on what you're making. For stuffed shells, you need ricotta that can hold up during baking. The filling will melt, but you don't want it running off the pasta, and that is what I want to talk about. How to handle your ricotta cheese regardless of its texture.
Here's what to do until you learn what consistency you're looking for:
Drain it. No matter what consistency. Grab a mesh strainer, a bowl, and some cheesecloth (or even a clean kitchen towel). Line the strainer with the cheesecloth, set it over the bowl with at least an inch of clearance from the bottom, and let the ricotta drain for 30 minutes. Planning ahead? Do this the night before and wrap the whole setup in plastic.
After 30 minutes, toss the whey (unless you're making Alfredo sauce later, or add it to your scrambled eggs 🤌✨, then save it).
Mix your filling. Shred your mozzarella and parmesan. Add some provolone for extra gooeyness if you want. Add a beaten egg - it acts as a binder. Some recipes say to skip the egg if your ricotta is already thick, but until you know what "thick enough" feels like, use it. The recipe won't be ruined if you add it, but it might be if your filling runs out of the shells.
Still looks runny? Add more parmesan. It thickens the mixture and adds flavor. Go easy on salt - the Parmesan brings plenty of its own. We are looking for a creamy mixture that stands up on its own.
Adding spinach? Blanch or sauté it first, then drain it thoroughly. I press it between paper towels - changing them at least twice - then chop it. If it's still releasing water while I chop, I wrap it in cheesecloth and wring it out before mixing it in. Otherwise, all that ricotta draining was for nothing.
Ricotta is not used in Puerto Rican cooking, and I had to learn these tricks through trial and error. So far, these are the things I do to make my pasta filling stick to the pasta. 🍝
If you try these tips, let me know how they go. And if you have worked with ricotta before and have a few other tricks, let me know. I would love to try them too.
Hasta entonces ✨
