Pasta Stuffed with Home Made Ricotta in Tomato Sauce

2008 Sep/Oct


  • 8 c. organic whole milk
  • 1/2 c. organic whipping cream
  • 1/4 c. apple cider vinegar
  • 2 t. kosher salt
  • Cheesecloth
  • Lasagna pasta sheets


  • 2 T. olive oil and butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 sprigs thyme
  • Bay leaf
  • 1 14 oz can tomatoes
  • 3/4 c. chicken stock
  • 3/4 c. white wine
  • Parmesan cheese to garnish


To make the ricotta, put the milk and cream in a heavy-bottomed pan and heat to 180°F. Do not allow it to come to a boil. Add the vinegar and stir gently while the mixture turns into curds, which happens almost instantly. Ladle into a strainer lined with cheesecloth and drain; allow to cool. The longer you strain the mixture the firmer the consistency of the ricotta will be. Stir the salt into the ricotta.

To make the sauce, heat olive oil and butter in a pan on medium heat. Add the onions and garlic and cook until transparent, about 10 minutes. Do not allow them to brown. Add the thyme, bay leaf, tomatoes, chicken stock and wine. Reduce by roughly half –>
Cut the pasta into 4” x 4” pieces and boil until al dente. Lay them out on a board and spoon on a generous amount of the ricotta cheese; roll up. Line the bottom of a roasting pan with a layer of sauce then top with the pasta rolls. Spoon the remaining sauce over, cover with foil and bake until the pasta is cooked through, about 45 minutes. To serve, place two rolls on a plate, put a spoonful of sauce over top and sprinkle with grated Parmesan. Serves 6.