Ricotta polpetti, from the NYT...it sounded so intriguing! Meatballs....but with cheese! Not difficult to make: ricotta, parm, egg and breadcrumbs, rolled and poached in tomato sauce. I let the mixture sit in the fridge for a while to make it easier to handle and presumably for the bread crumbs t soak up moisture. These were pretty good, but they are basically stuffed shells with no shell and honestly I would rather have stuffed shells! I am also glad that for once I cut a recipe in half so that the leftovers are manageable.
Also had some butternut squash with maple syrup.
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