Fruit and Ricotta Pastry Shells


  • 32oz. Galbani® Ricotta
  • 1 pack frozen pastry shells
  • 1 lb. powdered sugar
  • 1/2 cup sweet Marsala wine
  • 1 Tbsp. butter
  • 1 pint strawberries (stem berries and cut in half)
  • 1 cantaloupe, cubed
  • cinnamon
  • 1/2 cup brown sugar


  • Bake frozen pastry shells according to package directions.
  • Whip together ricotta with sugar and Marsala.
  • Scoop into baked and cooled pastry shells and place in refrigerator for 30 to 45 minutes.
  • In a separate pan, heat the butter and add the strawberries and cantaloupe.
  • Sauté with a sprinkle of cinnamon and brown sugar.
  • Remove pasty shells from refrigerator and top with sautéed fruit.