Hey there. I have about 16 oz of ricotta cheese after making an (admittedly bomb-ass delicious) lasagna on Saturday night. I'll use it for cannoli if nothing else appears, but I like interesting flavors/textures and would like to use it as an entree if possible.
Thoughts? I'm probably intermediate skill level but as long as instructions are clear I'm up for a challenge, too.
bon appetit
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