DH is on a it of a roll with cheesemaking.
He's made a cheshire-type cheese and a gouda cheese this week, and he's turned the whey into ricotta cheese as well. We haven't made home made pasta for a long time, so I'm thinking we might have some giant raviol, stuffed with ricotta and roasted butternut squash. I might also make some mushroom ravioli. I@ve got some tasty portabellini mushrooms in the fridge, and I think I could try cooling them in garlic butter, then chopping them (mincing might make it a bit paste-like) and using it in ravioli as well - with or without ricotta, not sure which yet.
He's made a cheshire-type cheese and a gouda cheese this week, and he's turned the whey into ricotta cheese as well. We haven't made home made pasta for a long time, so I'm thinking we might have some giant raviol, stuffed with ricotta and roasted butternut squash. I might also make some mushroom ravioli. I@ve got some tasty portabellini mushrooms in the fridge, and I think I could try cooling them in garlic butter, then chopping them (mincing might make it a bit paste-like) and using it in ravioli as well - with or without ricotta, not sure which yet.
