Should the ricotta in manicotti be solid or creamy when cooked

Pat Brandi Carrion
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Lori T. January 23, 2020
It depends on what style you prefer, really- as well as what sort of ricotta you use. A full fat ricotta tends to be creamier than a skim milk one. Commercial ricotta also tends to be grainier and firmer, less creamy than homemade or traditional versions. The recipe you use also plays a part. A lot of eggs makes for a firmer filling. Adding mozzarella will get you a creamier, buttery, and looser filling. In the end, the texture depends on the ingredients and the recipe, and what kind of texture you prefer.
 
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