Pistacchio Ricotta Cream Puffs

This  is a recipe crafted by necessity. The filling is magical in Cannoli, but we had no Cannoli Shells, and no time to make them. These mini pastry shells are available in in the freezer aisle at the grocery store. 

Bake puffs according to package directions. While puffs are baking, grate 1 Tablespoon of chocolate and set aside. Chop or break remaining chocolate in 24 small pieces to fit in the center of each small cup.

Remove puffs from oven. Working with puffs on the baking sheet, push centers in, and insert a piece of chocolate while puffs are still hot. Let cool 10 minutes before filling.

In a bowl stir together 1/2-3/4 cups each of Crema di Pistacchio and Ricotta. Gently spoon mixture into the pastry cups. Dust tops with grated chocolate. Place on a decorative serving platter.

Best kept at room temperature and served within three hours. If refrigerated, place on a warmed platter 20 minutes before serving.

Olio Verde al Limone

Olio Verde al Limone

More inspiration in a bottle!  The arrival of Olio Verde al Limone at Olio2go was enough to change our dinner plans.  Suddenly inspired by a fresh new flavor, the simplest cheese ravioli set the stage for this lemony goodness.  Each pasta bowl was filled with a few ravioli, a dollop of ricotta, a drizzle of Olio Verde lemon oil, and a dusting of freshly ground sea salt and pepper. More ethereal than a squeeze of lemon, “al Limone” brought forth clear flavors demonstrating that the simplest presentations can result in the most satisfying of meals.

With a salad of field greens (in a bowl rubbed with garlic and tossed with Santisi Novello (that 750 ml bottle lasts a long time!), Manicardi 12, and freshly ground salt and pepper). All this meal needed was a little plate of cookies and a bowl of fruit for dessert.