44 ricotta and cream cheese manicotti Recipes

eggs, extra large, half-and-half cream or 1/4 cup heavy cream, all-purpose flour , may use up to 1/2 cup, olive oil, part-skim ricotta cheese, whole eggs, chopped fresh parsley, garlic cloves, finely minced (use 1 if you are not that into garlic), grated parmesan cheese

butter, for greasing the pan, manicotti or cannelloni pasta shells, head (about 12 oz) red or white swiss chard, olive oil, onion, chopped, garlic, minced, whole milk ricotta cheese, frozen petite peas, thawed, shredded mozzarella (4 oz), grated parmesan (2 oz), chopped fresh basil leaves, kosher salt, freshly ground black pepper, fontina fonduta sauce, whole milk, heavy whipping cream, fontina cheese, grated, grated parmesan, chopped fresh basil leaves, mozzarella, shredded, special equipment : a pastry bag fitted with a large plain tip (recommended: ateco #7)

sweet italian sausage, shallots, garlic, white wine for deglazing, ricotta cheese, thawed peas, whole milk, heavy cream, romano cheese, pasta manicotti shells if filling vs other, marinara sauce, mozzarella cheese