Gluten Free Ravioli Filling - cooking recipe

Ingredients

2/3 cup ricotta cheese
1/2 cup chopped leek
1/2 cup of sargento shredded mozzarella cheese with sun-dried tomatoes and basil
1 tablespoon butter

Preparation

Saute leeks in butter until soft.
Add ricotta and stir.
Add Shredded cheese.
Salt and pepper to taste.
Because you heat everything up together you dont need an egg to hold the mix.
Put spoonfulls onto rolled out pasta. Fold over the pasta, then cut into desired shape. Seal by pinching with fingers or the ends of a fork.
Freeze at this point if saving for later.
Boil for 8-10 minutes from frozen. Toss in a little tomato sauce, top with some grated old cheeze and enjoy!