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Did you Know?
Cottage cheese is made by curding milk. This is done by adding an acid, like vinegar, and applying heat. Whey separates during this process and is drained away, not pressed. It is believed the term “cottage cheese” originated from the practice of making this simple cheese -- in cottages -- by using milk left over after butter was made.
Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 25 min
Servings: 10 to 12 servings
Recipe By: Kendall McFarland
From: Our Test Kitchen
Other Simply Organic Featured Recipes
Other Pasta
Other Simply Organic Grinder Tops
Other Simply Organic Blends
1 container Organic Valley Lowfat Cottage Cheese
1/3 cup diced green olives
1/3 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon flour
1 teaspoon Simply Organic Get Crackin’ Peppercorns, coarse grind
1 16-ounce can tomato sauce
1 to 2 tablespoons olive oil
1 15-ounce can diced tomatoes (no salt added)
In a 4-quart casserole dish pour a thin layer of tomato sauce. Stuff each ravioli with approximately 2 tablespoons of cottage cheese mix. Brush ends with olive oil and seal. Place in casserole dish and repeat until all ravioli is filled.
Pour the rest of the tomato sauce over the top of the ravioli and finish the dish by pouring the diced tomatoes over the top of the pasta. Bake 20 to 25 minutes, until pasta is done.
Use filling to stuff shells instead of ravioli.
