Stuffed Shells with Ricotta, Prosciutto, Pine Nuts & Raisins
Use this savory cheese filling to pipe into cooked manicotti. You don't need a pastry bag to do this: Just spoon the stuffing into a sturdy zip-lock bag, cut a small hole in one corner, and squeeze the filling into the manicotti.
  • 16 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 ounce prosciutto, coarsely chopped
  • 1/4 cup minced shallots
  • 4 ounces part-skim ricotta cheese
  • 2 tablespoons creamy mild goat cheese
  • 1 egg, lightly beaten
  • 3/4 teaspoon sage, crumbled
  • 1/4 teaspoon pepper
  • 3 tablespoons golden raisins
  • 1-1/2 tablespoons pine nuts, toasted
  • 1 cup chicken broth, canned or homemade
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon grated lemon zest
  • 3/4 teaspoon cornstarch blended with 1 tablespoon cold water

1. In large pot of boiling water, cook pasta shells according to package directions. Drain and rinse well under cold running water.

2. Meanwhile, in small nonstick skillet, heat oil over low heat. Add prosciutto and cook 1 or 2 minutes or until lightly crisped. Add shallots and cook 3 to 4 minutes or until softened. Transfer to bowl and stir in ricotta, goat cheese, egg, 1/2 teaspoon of sage, pepper, raisins, and pine nuts.

3. Pipe the ricotta mixture into cooked shells and set aside.

4. In large skillet, combine broth, lemon juice, lemon zest, and 1/2 cup water and cook over high heat 5 minutes or until reduced to 1 cup. Stir cornstarch mixture into skillet, bring to a boil, and cook 1 minute.

5. Carefully add filled shells to broth mixture in skillet, cover and heat gently until filling is piping hot.

Nutritional Information
Per serving: 318 calories, 13g total fat, 4.2g saturated fat, 5.4g monounsaturated fat, 1.9g polyunsaturated fat, 1.9g dietary fiber, 14g protein, 38g carbohydrate, 71mg cholesterol, 427mg sodium.
Good source of: folate, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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