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Fruit and Ricotta Pastry Shells
- 3 cups Sorrento® Ricotta
- 1 lb. Powdered Sugar
- 1/2 cup Sweet Marsala Wine
- pack Pastry Shells, frozen
- 1 tbs Butter
- 1 Cantaloupe, cubed
- 1 pt. Strawberries, cut in half
- 1/2 cup Brown Sugar
Bake frozen pastry shells according to package directions. Whip together ricotta with sugar and Marsala. Scoop into baked and cooled pastry shells and place in refrigerator for 30 to 45 minutes. In a separate pan, heat the butter and add the strawberries and cantaloupe. Sauté with a sprinkle of cinnamon and brown sugar. Remove pasty shells from refrigerator and top with sautéed fruit.
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