Lemon Ricotta Stuffed Pasta


Not the most beautiful dish, but the most beautiful dishes. I decided to use my grandma's hand painted plates. The dish however is quite tasty. Like many baked pasta dishes.


Shave the veggies thin. Save the asparagus for later. You can see the brussel sprouts are just wilted.


Creamy and slightly thickened.


Brown bubbly cheese!


Just a little tip here. I use the oil I fry in several times. Allow the oil to cool after every use and then strain with a fine mesh strainer or use a coffee filter. Then store in a air tight container. Make sure the oil is completely cool before closing the lid otherwise it will get rancid much quicker. You can also see here just how light the coating is for the brussel sprouts and asparagus.


Crispy topping. It's like potato chips! Check out this out in the recipe tab.


Out to the garden I go. It's Saturday and Sunny. We all don't get this opportunity to have all this time off. As many of us are going a bit stir crazy, me included I have time to spend on things that I would normally never have. Enjoy your Saturday and stayed tuned in the next week for a bunch of new recipe additions and some kitchen stories. Some will be your requests. Keep the requests coming.

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