Sweet Ricotta Stuffed Manicotti with Summer Berry Compote
Berries and pasta make for a sweet and unique summer treat.
Servings: 6 people
Ingredients
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 juice1 tablespoon fresh mint, minced
Directions
- Bring a large pot of water to a boil; cook the pasta according to the directions, drain
- Mix ricotta, vanilla and honey in mixing bowl with mixer until smooth
- Spoon cheese mixture into piping bag and pipe into cooled manicotti
- 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
- Prepare by placing 2-stuffed manicotti on platter and top with ½ cup of macerated berry compote
- Garnish with chopped mint leaves