Gluten Free Ravioli Filling


  • 2/3 cup ricotta cheese
  • ½ cup chopped leek
  • ½ cup of sargento shredded mozzarella cheese with sun-dried tomatoes and basil
  • 1 tablespoon butter

1 Saute leeks in butter until soft. 2 Add ricotta and stir. 3 Add Shredded cheese. 4 Salt and pepper to taste. 5 Because you heat everything up together you dont need an egg to hold the mix. 6 Put spoonfulls onto rolled out pasta. Fold over the pasta, then cut into desired shape. Seal by pin...

View full recipe at SpringPad


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