Mushroom + Ricotta Filling

Serves 2-3

Ingredients:

• 1 pound ricotta

• ~1 cup of fresh grated parmigiano reggiano

• 1 large clove of garlic, minced

• ½ of a yellow or sweet onion, diced (fairly fine dice)

• A handful of portobello mushrooms (~120g)

• 3 tbsp of butter

• 1 sprig of rosemary

• ~4 pinches of salt

Directions:

• Begin by setting a saute pan over medium-high heat. As the pan warms up, add

  a big tablespoon of butter.

• While the butter is melting, start slicing your mushrooms.

• Once the butter has bubbled and is almost starting to brown, throw in your sprig

  of rosemary and add in the slices of mushroom and spread them out. Sprinkle on

  a couple pinches of salt. Let them sit still over that medium-high heat for a

  couple minutes. We want them to brown, giving us a nice deep development of

  flavor.

• Give them a stir and add in another pat of butter. Let them brown again for

  another minute or two.

• At this point, a fond should start to develop on the surface of your saute pan. Add

  in the diced onion. Sprinkle on another pinch of salt and add another pat of

  butter. Stir and try to scrape up some of that fond with the butter and onion.

• Once the onions have browned a little bit, turn off the heat and remove the sprig

  of rosemary.

• Transfer the onions and mushrooms into a food processor and pulse it until we

  have a nice rough chop. Let this mixture cool for 5 minutes or so in the fridge,

  uncovered.

• Place the ricotta in a mixing bowl. Add in the mushroom and onion mixture,

  parmigiano, and a couple pinches of salt. Mix well. Salt to taste.

• Transfer this filling into a piping bag (ziploc works in a pinch).