ITALIAN RICOTTA CHEESE WITH MUSHROOM/ HERB SAUCE, ASHTON STYLE #184

     This Italian Ricotta molded recipe is formed by putting the mixed ingredients in a bowl that you first have put a single layer of aluminum foil in the inside of the bowl.   put the mixture in it and then bake it for about an hour at 350 degrees, then put into a refridgerator for at least a couple of hours then unmold it onto a large platter.  In the meantime you make the sauce which you will pour over the molded ricotta and then cut into slices for serving. This recipe is a variation of one in which you make the ricotta in small pieces and then boiling them and then putting sauce over them for serving.  The version I am giving you is made into a a large molded shape and is covered with mushroom sauce when serving.
INGREDIENTS:
     2 lbs of fresh ricotta from an Italian market
     (not from a plastic tub)
     2 large eggs (beaten)
     1/2 cup of virgin olive oil
     1 cup fresh grated romano or parmesan cheese
     1 cup of all purpose flour
     1 tsp salt
     1 tsp white pepper
DIRECTIONS:
     1. put a single layer of cheese cloth
        about 1/2 way down into a large bowl
    2. pour the ricotta cheese into the cheese
        cloth and let it drain for about a couple
        of hours or longer
   3. in another bowl beat the two eggs well
   4. in another bowl add the cup of flour, the
      cup of cheese, the  drained ricotta cheese,
     the two beaten eggs, salt and white pepper
     and carefully mix the ingredients until they
     are well incorporated
  5. pour the mixture into the aluminum lined
     bowl and cover with aluminum
  6.bake the ricotta at 350 degrees for about
     an hour or so and set aside

MUSHROOM/ HERB SAUCE
INGREDIENTS:
     2 lbs of crimini mushrooms (sliced)
     1/2 cup virgin olive oil
     12 whole sage leaves
     2 large shallots minced
     6 sprigs of thyme
     2 tbls of Millers Chicken Soup
     base
     1 cup of sparkling white wine
     11/2 sticks of butter
     1/2 pound of thin sliced prosciutto
DIRECTIONS:
       1. In a large fry pan or pot pour the 1/4 cup
          of virgin olive oil over moderate hot heat
      2. add the prosciutto to the pan and saute about
          8 or so minutes until the proscitto is browned
          set aside on a paper towel
      3. add sage leaves and saute until they are browned
     4.  add the remaining oil to the pan
     5. add all the mushrooms, shallots, thyme and
         chopped sage. Saute until the mushrooms are
         nicely brown
    6. mix the 2 tbls of Millers Chicken Base with the
        white wine and pour over the mushrooms and
        stir in until well incorporated
    7. add the melted stick of butter to the mushroom
       sauce and stir in until well incorporated about
       ten minutes
   8. in a large platter place the ricotta mound in the
      middle of the platter and then pour half the
     mushroom sauce over the ricotta
  9. place a wreath of sage leaves around the side of
      the ricotta mound and serve by cutting into slices
10. ladle the remaining mushroom sauce on the individual
     slices of ricotta
11. this recipe will serve 6 to 8 persons generously