4 fresh large Italian sausage, skin removed and flat
4 tablespoons chopped garlic
1 tablespoon chopped fresh basil
1/2 teaspoon ground black pepper
salt and pepper to taste
1 pound baby spinach, rinsed and dried
1/2 slice bacon, chopped
1 (8 ounce) package ricotta cheese
2 (14 ounce) cans crushed tomatoes
1 cup milk
2 eggs, beaten
1 (8 ounce) container ricotta cheese soup mix
1/3 cup milk, divided
2 tablespoons butter, melted
1 cup ricotta cheese
3 ounces frozen strawberries, zucchini, rosemary, basil, garlic, basil and your choice combination of flavors. (Sargeon/Dillinouden: 3 tablespoons of melted butter, 1 cup ricotta, " dried basil powder ", 1/2 cup fresh spinach, and 1/4 cup milk.)
Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed tomatoes, remaining 1/2 cup ricotta cheese, 2 egg yolks, 1 cup milk, 1 tablespoon melted butter or margarine, and 1/2 cup milk. Stir until ingredients are well blended. Stir in the eggs, spread enough ricotta cheese to coat and season with salt and pepper. Spoon mixture over baked dough.
Pinch off creased slice of dough and lay cheese on top. Roll and secure dough tightly in cardboard or foil packages.
Bake in preheated oven for 15 to 18 minutes, or until lightly brown. Let cool before serving. Warm ricotta mixture for dipping in soup mix.