Chef's Post!

The ricotta for tonights ravioli is draining and will probably take longer to drain than it's supposed to because we're using coffee filters instead of a cheesecloth (we couldn't find any.) I think its going to be awesome in the ravioli. The ricotta recipe can be found in Gourmet Today's new green cook book, (page 231) for those of you who don't have this cook book here's the recipe:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth or dampened paper towel (we used coffee filters) and place it over a large bowl. Slowly bring 2 quarts whole milk, 1 cup heavy cream, and 1/2 teaspoon salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add 3 tablespoons fresh lemon juice, reduce the heat to low, and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour he mixture into the lined sieve ad let it drain for 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator for up to 2 days.

Tucker out!