RICOTTA PILLOWS This classic Italian dish is known as bocconcini di Parma. Each ricotta-filled crêpe ring makes a sumptuous appetizer to savor with a glass of Merlot. Or, serve 4 per person as an entrée. Eight 6- or 7-inch garbanzo flour, chestnut-garbanzo flour, or savory crêpes 2 cups ricotta cheese 2 tablespoons butter at room temperature 2 shallots, minced 2 eggs 3/4 cups grated Parmesan cheese Salt and ground white pepper 1/8 teaspoon freshly grated nutmeg Prepare the crêpes. Drain the ricotta cheese for about 45 minutes in a colander lined with a double thickness of cheesecloth.

In a small skillet over medium-low heat, melt 1 teaspoon of the butter and sauté the shallots until golden. In a medium bowl, beat the eggs lightly and mix in the ricotta, Parmesan cheese, remaining butter, shallots, salt and pepper to taste, and nutmeg. Spoon about 3 tablespoons of filling in a ribbon down the center of each crêpe and roll to enclose. Cover with plastic wrap and refrigerate for at least 30 minutes.

Place each chilled roll on a board and cut it into 4 pieces. Arrange the cut crêpes in a buttered 9-by-13-inch baking dish, standing cut-side down and touching. If desired, make ahead to this point, cover with plastic wrap, and refrigerate for several hours. To bake, preheat the oven to 375 degrees F. Bake in the oven for 15 minutes, or until heated through. Serve at once.

Makes 32 appetizers or 8 entrée servings.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]