Seriously, I have NEVER seen a bottle of Tabasco sauce this huge! 12 ounces!
![p1010004-640x480 This should last me the month of January!](http://biz319.files.wordpress.com/2009/01/p1010004-640x480.jpg)
So I got the ingredients to make ricotta cheese!
Homemade Ricotta Cheese
- 1 quart whole milk
- 1 cup heavy cream (turns out heavy whipping cream is the same thing!)
- 1 teaspoon coarse salt
- 2 tablespoons white vinegar
Pour the milk and cream in a saucepan. Add the salt. Bring to a simmer over medium heat.
When the milk is simmering, turn off the heat and pour in the vinegar. Leave it alone for 1 minute. Then start to stir slowly and gently. The milk will start to separate into curds and whey (the whey is the LIQUID part!). After 3 minutes, pour the mixture into a strainer that’s lined with cheesecloth. Put the stainer over a pot that lets the liquid drain. Let it drain for 15 minutes.
So the recipe said that this would yield 1 1/2 cups – I probably got 1 cup? It’s okay though, because Tony doesn’t like ricotta and I used fresh mozzarella in his ravioli!
![p1010005-640x480 you can kind of see the curds forming!](http://biz319.files.wordpress.com/2009/01/p1010005-640x480.jpg)
After I took it out of the cheesecloth, I put it right in the fridge because it was still pretty hot.
![p1010008-640x480 it was really light!](http://biz319.files.wordpress.com/2009/01/p1010008-640x480.jpg)
So Tony’s ravioli mix was cooked shrimp, fresh basil, garlic, Italian seasoning, and fresh mozzarella – mixed in a food processor:
My mix was identical, except I added crushed red pepper and LOTS of cracked pepper to mine!
So Hannah’s filling was all cheese – a combo of ricotta, fresh mozzarella, cracked pepper and salt. I had to label everything to keep it straight!
Here’s how the first wrap looks:
So I didn’t realize the wonton wrappers I got were more rectangular, so this is what they turned out looking like:
I tried, but apparently Hannah didn’t get the concept of crimping her edges – sadly, about 4 of her ravioli didn’t survive the water bath, and we had ricotta cheese floating on the top of the water!
![p1010019-640x480 I liked that each one of hers is a different shape!](http://biz319.files.wordpress.com/2009/01/p1010019-640x480.jpg)
Hannah’s dish, with no sauce!
Here’s my plate. Unfortunately, my blood sugar was dropping like a rock, so I only took one picture of mine before I had to dig in!
![p1010025-640x480 I love the taste of fresh basil!](http://biz319.files.wordpress.com/2009/01/p1010025-640x480.jpg)
So looking forward to my post tomorrow and my first day of the month giveaway! Stay tuned!
See you tomorrow!
PS the dinner looks delicious!!
Remind me to send you a pic of the gallon jug of chipotle Tabasco I have… and if you’re ever in Louisiana – go to the Tabasco plantation!
OMG that looks delicious!!!
Was the home-made ricotta much different from store-bought? I’ll have to try this one…
Hey Cassie!
Yes, it was WAY lighter than store bought. Although I did do a you-tube search, and cheesemakers use something different to make the curds – not anything you could find in a store.
It was good though!
I love the idea of using wonton wrappers for ravioli! I think I may try it this weekend! Thanks for the inspiration 😀
Love your blog! Thanks for stopping by mine; I’ll look forward to your giveaway!
I need to find a bottle that big up here!!
GORGEOUS dinner – great job!
WOWZA that’s a lot of hot sauce, haha!!
Great dinner!!
Hey Thanks for visiting my blog. This dish looks so good. I be the fresh ricotta was awesome! 🙂
What a cool dinner! Nice work! This is truly a homemade dish!
Wow, everything looks so delicious!! Amazing Biz!
that dish seriously looks amazing!! homemade ricotta cheese?? very impressive =) it almost looks like cottage cheese!