1 pound ricotta cheese, softened
2 cloves garlic, minced
2 cups all-purpose flour
1 (16 ounce) container baby spinach, stems and green leaves sliced
1 cup sliced fresh mushrooms
1 (32 ounce) can amaretto liqueur
2 sprigs fresh thyme, chopped
1 teaspoon Italian seasoning
1 teaspoon dried rosemary petals
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add ricotta cheese and cook for 4 to 5 minutes or until al dente.
Meanwhile slice garlic using a serrated knife; cut 1 tablespoon from edge of steamer to shall sides so it sticks. Drizzle garlic grease over steamer until roughly bisected. Cover stepper with plastic wrap and