Sweet Ricotta Stuffed Manicotti with Summer Berry Compote

Sweet Ricotta Stuffed Manicotti with Summer Berry Compote

Sweeten things up for summer.

Servings: 6 people

1 box manicotti
30 ounces skim milk ricotta cheese
2 ounces honey
1 teaspoon vanilla extract
1 pint strawberries, quartered
1 pint blueberries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint fresh raspberries, rinsed and drained
1 tablespoon white sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh mint, minced


  1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
  2. Mix ricotta, vanilla and honey in mixing bowl with mixer until smooth
  3. Spoon cheese mixture into piping bag and pipe into cooled manicotti
  4. Place all berries in mixing bowl with sugar and lemon juice; mix and let sit at room temperature for 20 minutes to macerate, stirring often
  5. Prepare by placing 2-stuffed manicotti on platter and top with ½ cup of macerated berry compote
  6. Garnish with chopped mint leaves

Photo Credit: Lou Manna

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