3 SPAGHETTI FUNNEL CAKES
Whisk cup ricotta, cup flour, 2 Tbsp. powdered sugar,
tsp. kosher salt, and 2 large eggs. Add 3 cups chopped cooked spaghetti (from 5 oz. uncooked); toss to coat. Heat 2 Tbsp. oil in a nonstick skillet overmedium-high. Add cupfuls of mixture to skillet; flatten slightly. Cook until golden, 2 to 3 minutes per side; transfer to paper towels and dust with powdered sugar.