We’ve made these before. However, as we were putting them together this time, Chris and I has very little recollection of the process. Yet another reason this blog will be useful!
We found it…The New Best Recipe by America’s Test Kitchen
We made it…by subbing 1/4 with whole wheat flour. We sauteed up some onion and mushrooms until they released their liquid and browned. We also added a half package of thawed and drained frozen spinach.
We ate it…the original recipe calls for 6, but we made 8 very generous ones.
We thought…they were great. The ricotta filling can be tweaked numerous ways and the dough is solid. We don’t remember what other ingredients we’ve used in the past, but we do remember that they freeze well!