Ingredients

The following ingredients have 12 Servings
  • 1 onion
  • 1 cup ricotta cheese
  • 1 tablespoon milk
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 1/2 cups grated & packed Parmesan cheese

Instruction

  • Dice the onion very small and cook on medium in a little butter or olive oil for about 25 minutes until very browned.
  • Put the ricotta and milk into a stand mixer or food processor and beat or mix until smooth and light and airy. Stir in the onion, paprika, and oregano. Place in a piping bag in the fridge until ready to use.
  • Pack the Parmesan into tightly packed, very overflowing, tablespoons and place onto a baking sheet lined with parchment. Do two batches of 6 each.
  • Bake at 400°F for about 5 minutes until slightly browned and bubbly.
  • Remove from oven and, working quickly, mold the baked cheese round over the handle of a wooden spoon to form tubes. The cheese hardens very quickly so it's a good idea to have another person help with this step.
  • Pipe the filling mixture into the shells and serve right away.