Allora Pasta's Lemon & Ricotta Filling

Please enjoy this recipe from recent guest chef Cameo Fucci, owner and Chef of Allora Pasta Co.

4 cups ricotta cheese 1 whole lemon, zest and juice 1.5 tsp salt 1/2 tsp crushed black pepper

This first step to strain the ricotta is not always necessary but creates a much less runny ricotta for our filling.

1. Place a fine mesh strainer over a small bowl, and line it with cheesecloth. Add the ricotta, and using a rubber spatula, gently push and spread the ricotta into an even layer. Loosely cover the ricotta with plastic wrap or a clean dish towel and add some weight to it to speed up the straining process. I like to use a few large cans of crushed tomatoes. Let this chill in the refrigerator overnight or at least 8 hours.

2. Discard the accumulated liquid in the bowl and now you're ready to rock!

Use this filling for filled pasta, lasagna, or to top your pasta with!