This creamy and pleasantly vegetal filling is the perfect match for Cestini agli Asparagi (page 206).
MAKES ABOUT 11/2 LB [681 G]
1 LB [454 G] (ABOUT 1 BUNCH) ASPARAGUS, TRIMMED AND BLANCHED
3/4 CUP [180 G] RICOTTA
1/2 CUP [50 G] FINELY GRATED PARMIGIANO-REGGIANO
KOSHER SALT
In the bowl of a food processor, combine the blanched asparagus, ricotta, Parmigiano-Reggiano, and 11/2 tsp salt. Blend on high speed until very smooth, about 1 minute. Adjust the seasoning, as needed. Transfer the filling to a piping bag (no tip needed) and refrigerate for at least 1 hour before using.
The filling will keep, refrigerated in the piping bag (cover the exposed end) or an airtight container, for up to 3 days.
Squacquerone is a fresh spreadable cheese from Romagna with an incomparable creaminess and tanginess. Because it is highly perishable, it is difficult to find outside of Italy. (I’d say it is worth a trip there just to eat it.) It might not be quite the same, but this recipe is still delicious if you substitute crescenza (also known as stracchino), robiola, or even a domestically produced triple-cream cheese.
MAKES ABOUT 11/2 LB [681 G]
SCANT 1 LB [450 G] SQUACQUERONE
1/2 CUP [120 G] RICOTTA
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In the bowl of a food processor, combine the squacquerone, ricotta, and Parmigiano-Reggiano. Blend on high speed until very smooth, about 1 minute. Transfer the filling to a piping bag (no tip needed) and refrigerate for at least 1 hour before using.
The filling will keep, refrigerated in the piping bag (cover the exposed end) or an airtight container, for up to 3 days.
This light ripieno is a summertime favorite when zucchini is so abundant. I sauté this seasonal ingredient for a fuller flavor.
MAKES ABOUT 11/2 LB [681 G]
2 TBSP UNSALTED BUTTER
1 LB [454 G] ZUCCHINI, TRIMMED, CUT INTO 3/4 IN [2 CM] SLICES
KOSHER SALT
10 FRESH BASIL LEAVES
1/2 CUP [120 G] RICOTTA
2/3 CUP [66 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, melt the butter until frothy and golden. Add the zucchini, season with salt, and cook, stirring until golden, 6 to 8 minutes. Set aside to cool on a parchment paper–lined sheet pan.
In the bowl of a food processor, combine the zucchini, basil, ricotta, Parmigiano-Reggiano, and 11/2 tsp salt. Blend on high speed until very smooth, about 1 minute. Adjust the seasoning as needed. Transfer the filling to a piping bag (no tip needed) and refrigerate for at least 1 hour before using.
The filling will keep, refrigerated in the piping bag (cover the exposed end) or an airtight container, for up to 3 days.