I heard someone say that you can make a decent ricotta out of tofu. I know, it's not really ricotta, except it kind of is? I don't know, it's really good, it tastes like it's supposed to to taste, and it works beautifully!
I've used it in 3 different puff pastries and I loved them all!
Pastry 1 - leek and frozen green peas sautéed in olive oil and a bit of lemon juice
Pastry 2 - garlic butter kale
Pastry 3 - frozen berries
I loved all three of them and can't choose my favourite! I think this ricotta would work great as ravioli stuffing as well, I think I might try that next!
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