Meat is a must for me and my family when it comes to pasta. It doesn't matter if we're doing spaghetti, lasagna or ravioli. If there's pasta and tomato sauce, there's always meat. Although I don't make meatballs often, I never turn them down when they're presented. Part of the reason I rarely make the meaty addition is that they're so heavy. They're always delicious, but the little balls usually end up sitting in my stomach like stones. Luckily Michael Symon has figured out a way to make them light and airy and just as filling. He simply added ricotta cheese. They're still delicious, but by simmering them in a thick tomato sauce, you don't even need the pasta -- they're the perfect dinner all by themselves.
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