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Creamy Stuffed Shells
Ingredients
Ingredients
2000 grams (half gallon) whole milk
200 grams heavy cream
15 grams salt
100 grams white distilled vinegar
340 grams jumbo shell pasta
160 grams sliced prosciutto
15 grams minced garlic
225 grams spinach
3 oz packages of sliced prosciutto
100 grams heavy cream
75 grams shredded mozzarella
75 grams grated Parmesan
1 large egg
Olive oil
Salt
Pepper
100 grams grated onion
25 grams chopped Calabrian chilies
75 grams tomato paste
128 oz can of crushed tomatoes
20 grams sugar
Basil
Done
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Make Ricotta: Heat milk, heavy cream, and salt to 190°F. Add vinegar, stir gently, let sit for 15 minutes, strain through cheesecloth.
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