Title: Baked Vermicelli with Ricotta and Grapes
Categories: Pasta Dessert
Yield: 6 Servings

1/4	c	Butter, unsalted
1/2	lb	Vermicelli, broken into 2- inch lengths
2	c	Cold water
2	c	Heavy cream
1/2	c	Sugar
4		Large eggs
1	lb	Ricotta cheese
3/4	ts	Ground cinnamon
3	c	Seedless red grapes

Preheat the oven to 325 degrees F. Butter 6 to 8 ramekins or a shallow 1 1/2-quart baking dish. In a large skillet, melt the butter over medium-high heat. Add the vermicelli and cook, stirring, for 5 minutes, or until the pasta is golden. Add the water, bring to a simmer, and cook for about 7 minutes, or until the water is absorbed. Add the cream and the 1/2 cup sugar. Simmer, stirring, for 5 minutes, or until the cream is reduced by about 1/3. Meanwhile, in a large bowl, whisk the eggs until frothy. Stir in the ricotta and 1/2 teaspoon of the cinnamon. Add the vermicelli mixture to the ricotta and mix. Spoon into the prepared baking dishes and place the grapes on top. Sprinkle with sugar and the remaining 1/4 teaspoon of the cinnamon. Bake for 45 minutes, or until golden brown. Serve warm or at room temperature.

From article in the Buffalo News. Typed for you by Joan MacDiarmid.

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