prep time: 30 minutes
servings: 4
ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper
steps:
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014
Showing posts with label ricotta cheese. Show all posts
Showing posts with label ricotta cheese. Show all posts
3.06.2015
3.02.2015
fresh corn & ricotta pasta
prep time: 10 minutes
cook time: 15 minutes
servings: 4
ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.
steps:
1. bring a large pot of salted water to a boil. cook the pasta according to the package directions; drain. return the pasta to post and toss with 2 tablespoons olive oil.
2. heat a large cast-iron skillet over medium-high heat. slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes. reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil. cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.
3. toss the pasta with the corn mixture. divide among plates and top with ricotta and basil. drizzle with olive oil and season with salt and pepper to taste.
- rachael ray magazine, july/august 2014
cook time: 15 minutes
servings: 4
ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.
steps:
1. bring a large pot of salted water to a boil. cook the pasta according to the package directions; drain. return the pasta to post and toss with 2 tablespoons olive oil.
2. heat a large cast-iron skillet over medium-high heat. slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes. reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil. cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.
3. toss the pasta with the corn mixture. divide among plates and top with ricotta and basil. drizzle with olive oil and season with salt and pepper to taste.
- rachael ray magazine, july/august 2014
8.18.2014
lemon-ricotta pancakes
prep time: tbd
cook time: tbd
servings: 8
ingredients:
6 eggs - separated
2/3 cups flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter
steps:
1. in a large bowl, whisk egg yolks, flour, 3 tablespoons zest, 2 cups ricotta and 3 tablespoons sugar. in another large bowl, beat eggs whites until stiff, fold into batter.
2. on a griddle, cook pancakes in butter over medium until golden, 3 minutes per side. in medium bowl, whisk remaining ricotta and sugar. top pancakes with ricotta mixture and remaining zest.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 8
ingredients:
6 eggs - separated
2/3 cups flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter
steps:
1. in a large bowl, whisk egg yolks, flour, 3 tablespoons zest, 2 cups ricotta and 3 tablespoons sugar. in another large bowl, beat eggs whites until stiff, fold into batter.
2. on a griddle, cook pancakes in butter over medium until golden, 3 minutes per side. in medium bowl, whisk remaining ricotta and sugar. top pancakes with ricotta mixture and remaining zest.
- rachael ray magazine, july/august 2014
5.23.2014
lemon ricotta pasta with red peppers and spinach
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
steps:
1. cook pasta according to package directions. drain, reserving 3/4 cup pasta water.
2. while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.
3. heat oil in a large skillet over medium-high heat. add bell pepper and garlic, sauté for 3 minutes.
4. add pasta, spinach, ricotta mixture and pasta water to skillet. cook about 1 minute or until spinach wilts. top with extra salt, pepper and crushed red pepper if desired.
- scattered thoughts of a crafty mom
cook time: tbd
servings: tbd
ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
steps:
1. cook pasta according to package directions. drain, reserving 3/4 cup pasta water.
2. while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.
3. heat oil in a large skillet over medium-high heat. add bell pepper and garlic, sauté for 3 minutes.
4. add pasta, spinach, ricotta mixture and pasta water to skillet. cook about 1 minute or until spinach wilts. top with extra salt, pepper and crushed red pepper if desired.
- scattered thoughts of a crafty mom
5.21.2014
lemon-basil ricotta stuffed shells in a champagne cream sauce
prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1 box jumbo shells
1 1/2 cups lemon basil ricotta
1 cup pecorino romano - grated on the largest holes of the box grater
3 tablespoon butter
3 tablespoons flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
salt
pepper
directions:
1. butter a large baking dish. bring a large pot of water to boil and season with salt. cook the jumbo shell pasta two - 3 minutes shy of al dente.
2. meanwhile, season the ricotta with salt and pepper. mix in half of the grated pecorino and set aside.
3. once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet. with a spoon stuff the shells until the ricotta is gone (you may have left over shells) and place the stuffed shells into the baking dish.
4. in a small sauce pan melt the butter. once melted press in the garlic clove. cook until fragrant and soft, but not browned. whisk in the flour and cook for a minute. pour in the champagne and the cream while whisking. let bubble until slightly thick, 1 - 2 minutes. add some pepper and remove. pour evenly over the stuffed shells. top with remaining cheese.
5. place in a the oven and bake until the cheese has melted and the sauce is bubbly, about 20 - 30 minutes.
- simply scratch
cook time: tbd
servings: 2 - 4
ingredients:
1 box jumbo shells
1 1/2 cups lemon basil ricotta
1 cup pecorino romano - grated on the largest holes of the box grater
3 tablespoon butter
3 tablespoons flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
salt
pepper
directions:
1. butter a large baking dish. bring a large pot of water to boil and season with salt. cook the jumbo shell pasta two - 3 minutes shy of al dente.
2. meanwhile, season the ricotta with salt and pepper. mix in half of the grated pecorino and set aside.
3. once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet. with a spoon stuff the shells until the ricotta is gone (you may have left over shells) and place the stuffed shells into the baking dish.
4. in a small sauce pan melt the butter. once melted press in the garlic clove. cook until fragrant and soft, but not browned. whisk in the flour and cook for a minute. pour in the champagne and the cream while whisking. let bubble until slightly thick, 1 - 2 minutes. add some pepper and remove. pour evenly over the stuffed shells. top with remaining cheese.
5. place in a the oven and bake until the cheese has melted and the sauce is bubbly, about 20 - 30 minutes.
- simply scratch
1.29.2014
cabbage and ricotta timbale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 tablespoons unsalted butter + additional for baking dishes
1 medium onion - finely chopped
1 ssmall cabbage - cored and finely shredded
salt
2 tablespoons chopped fresh dill
2 hard-boiled eggs - chopped
pepper
4 eggs
3/4 cup ricotta
steps:
1. heat the butter over medium heat in a large, heavy skillet and add onion. cook, stirring often, until tender, about 5 minutes. add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. stir in dill, hard-boiled eggs and pepper. taste and adjust salt. remove form heat and allow to cool slightly.
2. preheat oven to 350 degrees. generously butter 4 1-cup ramekins or a 1 - 1 1/2- quart souffle dish. place the ramekins in a baking pan.
3. beat eggs in a large bowl and beat in ricotta. sir in cabbage mixture. add salt to taste and pepper. divide evenly among the ramekins. fill the baking dish with hot water to at least halfway up the sides of the ramekins.l bake individual ramekins for 40 - 45 minutes (a larger souffle for 50 - 60 minutes) until set and lightly colored. turn off the oven and prop open the door with a wooden spoon. leave for 10 minutes, then remove from the oven. let sit for another 10 minutes or longer. serve from the dish, or unmold.
- new york times, january 28
cook time: tbd
servings: 4
ingredients:
2 tablespoons unsalted butter + additional for baking dishes
1 medium onion - finely chopped
1 ssmall cabbage - cored and finely shredded
salt
2 tablespoons chopped fresh dill
2 hard-boiled eggs - chopped
pepper
4 eggs
3/4 cup ricotta
steps:
1. heat the butter over medium heat in a large, heavy skillet and add onion. cook, stirring often, until tender, about 5 minutes. add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. stir in dill, hard-boiled eggs and pepper. taste and adjust salt. remove form heat and allow to cool slightly.
2. preheat oven to 350 degrees. generously butter 4 1-cup ramekins or a 1 - 1 1/2- quart souffle dish. place the ramekins in a baking pan.
3. beat eggs in a large bowl and beat in ricotta. sir in cabbage mixture. add salt to taste and pepper. divide evenly among the ramekins. fill the baking dish with hot water to at least halfway up the sides of the ramekins.l bake individual ramekins for 40 - 45 minutes (a larger souffle for 50 - 60 minutes) until set and lightly colored. turn off the oven and prop open the door with a wooden spoon. leave for 10 minutes, then remove from the oven. let sit for another 10 minutes or longer. serve from the dish, or unmold.
- new york times, january 28
11.25.2013
cavatelli with brown butter beets, ricotta and pistachios
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
10.23.2013
lasagna with pistou and mushrooms
prep time: tbd
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
10.24.2012
stuffed banana peppers
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
1 8-ounce package cream cheese
1/4 cup ricotta
1 cup parmesan
1/2 cup bread crumbs
1/2 tablespoon red pepper flakes
1 small chopped onion
1 pound ground sausage - cooked
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix. slice peppers forming a "boat" and remove seeds.
2. fill pepper with sausage mixture. bake about 30 minutes until peppers are browned.
- unknown
cook time: 30 minutes
servings: tbd
ingredients:
1 8-ounce package cream cheese
1/4 cup ricotta
1 cup parmesan
1/2 cup bread crumbs
1/2 tablespoon red pepper flakes
1 small chopped onion
1 pound ground sausage - cooked
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix. slice peppers forming a "boat" and remove seeds.
2. fill pepper with sausage mixture. bake about 30 minutes until peppers are browned.
- unknown
7.20.2012
classic pesto meatballs
prep time: 25 minutes
cook time: 30 minutes
servings: about 4 dozen
ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
cook time: 30 minutes
servings: about 4 dozen
ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
7.06.2012
onion tart with bacon
prep time: tbd
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
6.18.2012
easy cheese danish
prep time: 10 minutes
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
6.13.2012
lemon-ricotta pancakes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 cups ricotta
2 cups mixed fresh berries
1/3 cup + 4 tablespoons sugar - divided
2 tablespoons fresh lemon juice
1 1/2cups flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs - separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
melted unsalted butter for brushing
steps:
1. line a fine-mesh strainer with cheesecloth; set over a small bowl. add ricotta to strainer and let drain for 15 minutes; set aside.
cook time: tbd
servings: 4
ingredients:
2 cups ricotta
2 cups mixed fresh berries
1/3 cup + 4 tablespoons sugar - divided
2 tablespoons fresh lemon juice
1 1/2cups flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs - separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
melted unsalted butter for brushing
steps:
1. line a fine-mesh strainer with cheesecloth; set over a small bowl. add ricotta to strainer and let drain for 15 minutes; set aside.
2. gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
3. whisk both flours, baking powder, and salt in a large bowl. using an electric mixer, beat egg whites in a medium bowl until frothy. gradually beat in 2 tablespoons sugar, beating until peaks form. whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. whisk in milk. add the yolk mixture to dry ingredients; whisk just to blend. add half of the egg white mixture; fold just to blend. fold in ricotta, then remaining egg white mixture.
4. heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. flip pancakes and cook until browned and just cooked through, about 1 minute. transfer pancakes to plates. serve with berries and their juices
- bon appetit, september 2011
5.23.2012
crab macaroni and cheese
prep time: tbd
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
3.19.2012
beef and cheese manicotti
prep time: 15 minutes
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
1.01.2012
spinach, tomato and ricotta stuffed shells
prep time: 15 minutes
cook time: 27 minutes
servings: 4
pasta ingredients:
35 whole wheat jumbo pasta shells
2 tablespoons extra virgin olive oil
2 cups marinara sauce
1/3 cup parmesan - grated
filling ingredients:
2 cups spinach - drained and chopped
3 small tomatoes - minced
3 cloves garlic - minced
2 cups ricotta
1 egg - lightly beaten
1 small onion - minced
1 tablespoon fresh thyme - minced
salt
pepper
steps:
1. preheat oven to 350 degrees. boil water in a large pot and salt it. add the pasta shells and gently stir. cook pasta until almost ready, about 15 minutes. drain pasta and toss with olive oil. set aside.
2. pour the marinara sauce in an 8 x 8 baking dish and spread around to form an even coat. in a blender combine the spinach, tomatoes, garlic, ricotta, egg, onion, thyme and salt and pepper to taste.
3. using a teaspoon, scoop a small amount of filling and stuff into a pasta shell. place in the baking dish. repeat until all shells are filled with ricotta mix.
4. top with parmesan. tightly cover the baking dish with aluminum foil and bake for 20 minutes. remove the foil and continue to bake for another 5 - 7 minutes, until the parmesan begins to bubble and lightly brown.
- honest cooking
cook time: 27 minutes
servings: 4
pasta ingredients:
35 whole wheat jumbo pasta shells
2 tablespoons extra virgin olive oil
2 cups marinara sauce
1/3 cup parmesan - grated
filling ingredients:
2 cups spinach - drained and chopped
3 small tomatoes - minced
3 cloves garlic - minced
2 cups ricotta
1 egg - lightly beaten
1 small onion - minced
1 tablespoon fresh thyme - minced
salt
pepper
steps:
1. preheat oven to 350 degrees. boil water in a large pot and salt it. add the pasta shells and gently stir. cook pasta until almost ready, about 15 minutes. drain pasta and toss with olive oil. set aside.
2. pour the marinara sauce in an 8 x 8 baking dish and spread around to form an even coat. in a blender combine the spinach, tomatoes, garlic, ricotta, egg, onion, thyme and salt and pepper to taste.
3. using a teaspoon, scoop a small amount of filling and stuff into a pasta shell. place in the baking dish. repeat until all shells are filled with ricotta mix.
4. top with parmesan. tightly cover the baking dish with aluminum foil and bake for 20 minutes. remove the foil and continue to bake for another 5 - 7 minutes, until the parmesan begins to bubble and lightly brown.
- honest cooking
11.30.2011
golden ricotta pumpkin fritters
prep time: tbd
cook time: tbd
servings: 48 small fritters
fritter ingredients:
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
8-ounces ricotta cheese - well drained
1/2 cup pureed pumpkin
2 large eggs - lightly beaten 1 teaspoon vanilla extract
canola oil for frying
confectioner's sugar for garnish
pumpkin puree ingredients:
1 small pie pumpkin - cut in half and seeds removed
fritter steps:
1. fill a heavy-bottomed deep saucepan halfway with canola oil. heat to 375 degrees.
2. meanwhile, whisk the flour, sugar, baking powder, salt and spice together in a medium bowl. set aside.
3. add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. beat with a fork until mixed well. pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. drop a scant teaspoon of the mixture at a time into the heated oil. fry until light golden brown, about 30 seconds on each side. drain on a parchment lined baking sheet.
5. pile drained fritters on a platter and sift powdered sugar over the top.
pumpkin puree steps:
1. place pumpkin halves cut side down on a rimmed baking sheet. bake at 400 degrees until flesh is tender when pierced with a fork, about 30 - 40 minutes depending on the size. let cool completely, then scoop out flesh and add to a food processor.
2. process pumpkin until smooth. spoon into a cheesecloth lined strainer set over a bowl for 10 minutes to let any excess water drain. serve with fritters.
- in jennie's kitchen blog
cook time: tbd
servings: 48 small fritters
fritter ingredients:
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
8-ounces ricotta cheese - well drained
1/2 cup pureed pumpkin
2 large eggs - lightly beaten 1 teaspoon vanilla extract
canola oil for frying
confectioner's sugar for garnish
pumpkin puree ingredients:
1 small pie pumpkin - cut in half and seeds removed
fritter steps:
1. fill a heavy-bottomed deep saucepan halfway with canola oil. heat to 375 degrees.
2. meanwhile, whisk the flour, sugar, baking powder, salt and spice together in a medium bowl. set aside.
3. add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. beat with a fork until mixed well. pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. drop a scant teaspoon of the mixture at a time into the heated oil. fry until light golden brown, about 30 seconds on each side. drain on a parchment lined baking sheet.
5. pile drained fritters on a platter and sift powdered sugar over the top.
pumpkin puree steps:
1. place pumpkin halves cut side down on a rimmed baking sheet. bake at 400 degrees until flesh is tender when pierced with a fork, about 30 - 40 minutes depending on the size. let cool completely, then scoop out flesh and add to a food processor.
2. process pumpkin until smooth. spoon into a cheesecloth lined strainer set over a bowl for 10 minutes to let any excess water drain. serve with fritters.
- in jennie's kitchen blog
9.19.2011
gnocchi
prep time: 40 minutes
cook timel: 10 minutes
servings: 6
ingredients:
1-15-ounce container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour + 1/4 cup to roll out the dough
1 cup all-purpose flour
1-24-ounce jarred pasta sauce - heated or at room temperature
steps:
1. in a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, parmesan, baking powder, and salt. add both types of flour at once. mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. cover 2 baking sheets with waxed paper or aluminum foil. cut the dough into 8 pieces. on a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. slice off 1 x 12-inch pieces of dough to form the gnocchi. transfer to the baking sheet and repeat with remaining dough.
3. fill an 8-quart stockpot with water and bring to a boil. add half the gnocchi (so that they don’t stick) and gently stir. cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. the gnocchi should be floating. lift them out with a slotted spoon and transfer to a large serving dish. cover with aluminum foil. repeat with the remaining gnocchi and top with sauce. serve immediately.
- goop, november 2010
cook timel: 10 minutes
servings: 6
ingredients:
1-15-ounce container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour + 1/4 cup to roll out the dough
1 cup all-purpose flour
1-24-ounce jarred pasta sauce - heated or at room temperature
steps:
1. in a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, parmesan, baking powder, and salt. add both types of flour at once. mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. cover 2 baking sheets with waxed paper or aluminum foil. cut the dough into 8 pieces. on a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. slice off 1 x 12-inch pieces of dough to form the gnocchi. transfer to the baking sheet and repeat with remaining dough.
3. fill an 8-quart stockpot with water and bring to a boil. add half the gnocchi (so that they don’t stick) and gently stir. cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. the gnocchi should be floating. lift them out with a slotted spoon and transfer to a large serving dish. cover with aluminum foil. repeat with the remaining gnocchi and top with sauce. serve immediately.
- goop, november 2010
9.14.2011
herbed ricotta bruschette
prep time: tbd
cook time: tbd
servings: 6
ingredients:
2 cups ricotta - store-bought or homemade
3 tablespoons minced scallions - white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
kosher salt and freshly ground black pepper
1 round sourdough bread
good olive oil
1 whole garlic clove cut in half
steps:
1. prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2. combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
3. when the grill is hot, brush the bread with olive oil and grill on each side for 1 ½ to 2 minutes, until lightly browned. remove from the grill and rub each slice of bread with the cut side of the garlic clove. sprinkle with salt and pepper and spread with the herbed ricotta. serve 2 warm slices per person with a green salad on the side.
- goop, october 2010
cook time: tbd
servings: 6
ingredients:
2 cups ricotta - store-bought or homemade
3 tablespoons minced scallions - white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
kosher salt and freshly ground black pepper
1 round sourdough bread
good olive oil
1 whole garlic clove cut in half
steps:
1. prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2. combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
3. when the grill is hot, brush the bread with olive oil and grill on each side for 1 ½ to 2 minutes, until lightly browned. remove from the grill and rub each slice of bread with the cut side of the garlic clove. sprinkle with salt and pepper and spread with the herbed ricotta. serve 2 warm slices per person with a green salad on the side.
- goop, october 2010
homemade ricotta
prep time: tbd
cook time: tbd
servings: 2 cups
ingredients:
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
steps:
1. set a large sieve over a deep bowl. dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
2. pour the milk and stream into a stainless steel or enameled pot such as le creuset. stir in the salt. bring to a full boil over medium heat, stirring occasionally. turn off the heat and stir in the vinegar. allow the mixture to stand for 1 minute until it curdles. it will separate into thick parts (the curds) and milky parts (the whey).
3. pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. the longer you let the mixture drain, the thicker the ricotta. transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. use immediately or cover with plastic wrap and refrigerate. the ricotta will keep refrigerated for 4 to 5 days.
- goop, october 2010
cook time: tbd
servings: 2 cups
ingredients:
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
steps:
1. set a large sieve over a deep bowl. dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
2. pour the milk and stream into a stainless steel or enameled pot such as le creuset. stir in the salt. bring to a full boil over medium heat, stirring occasionally. turn off the heat and stir in the vinegar. allow the mixture to stand for 1 minute until it curdles. it will separate into thick parts (the curds) and milky parts (the whey).
3. pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. the longer you let the mixture drain, the thicker the ricotta. transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. use immediately or cover with plastic wrap and refrigerate. the ricotta will keep refrigerated for 4 to 5 days.
- goop, october 2010
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