How do i make spinach and ricotta cheese filling?

Question

Spinach and ricotta cheese filling is really nice with anything such as jacket potato, pasta etc, but how do i make that filling? will someone able to tell me step by step how to make that filling?
also will any cheese do?
Thanks

Answer 1

Just 2 of the 67 recipies for "spinach and ricotta" found @

http://web.foodnetwork.com/food/web/searchResults?searchString=Spinach%20and%20Ricotta&site=FOOD&searchType=Recipe


Green Canneloni Stuffed with Ricotta Cheese and Spinach Recipe courtesy of Michele Urvater



Recipe Summary
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 8 servings
User Rating:




Fresh Spinach Pasta sheets (8 to 12 ounces)
Bechamel Sauce:
3 tablespoons unsalted butter
3 tablespoons flour
2 cups milk
Salt, pepper and pinch nutmeg

Ricotta Filling:
8 ounces ricotta cheese
1 cup freshly grated Parmesan
2 eggs and 2 egg yolks

Spinach Filling:
10 ounces spinach, stemmed, washed
1/3 cup finely minced shallots
2 tablespoons unsalted butter
Salt and pepper

Topping:
1/3 cup grated Parmesan cheese
4 tablespoons chilled cubed unsalted butter
Parmesan cheese


Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.

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Spinach and Ricotta Ravioli Recipe courtesy Stefano Cheli



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:




Dough:
3 1/2 cups all purpose flour
4 eggs
Filling:
1 pound fresh spinach
1 tablespoon salt
1 pound ricotta
1 egg
2 tablespoons heavy cream
4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish
1/4 teaspoon nutmeg
Pinch black pepper

Sauce:
1/4 pound butter
1/4 teaspoon nutmeg
1 tablespoon chopped sage


To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.
In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.

To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.

To assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.

Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together.

When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.

Answer 2

Bread stuffed with a flavorful spinach and ricotta cheese filling. Great for a picnic!

:Makes 2 (12 Inch) Flat breads

by Deborah Mele

This is another easy bread recipe consisting of two round flat discs of dough surrounding a tasty filling. I have used spinach and creamy ricotta cheese, but you could experiment with the fillings of your choice.

1 Recipe Of Basic Italian Bread
2 Pounds Of Spinach Or Swiss Chard
1/4 Cup Finely Chopped Onion
3 Tablespoons Butter
2 Cups Ricotta Cheese
1 Egg
Salt & Pepper
1 Cup Grated Parmesan

To make the filling, wash the spinach or chard, and blanch in boiling water. Drain, and squeeze of excess moisture. Coarsely chop the greens. Melt the butter in a skillet, and sauté the onions until soft. Add the greens, and mix well. Season with salt and pepper. Allow this mixture to cool. Once it has cooled, mix the spinach and onion mixture with the ricotta, parmesan and egg.

Preheat the oven to 400 degrees F. Knead the prepared bread dough, and divide into four equal parts. Shape each into a disc, and then roll each out into a 10-12 inch round. Spread the filling on two of the rounds, then place another round on top, and pinch the edges to seal. Bake for about 20-25 minutes or until golden and puffy.


Buon Appetito!
Deborah Mele 2002

Answer 3

Spinach and Ricotta




2 onions, finely chopped
1 clove garlic, finely chopped
3 tbsp olive oil, plus extra for brushing
¼ tsp ground cumin
675g fresh baby leaf or larger leafed spinach
115g ricotta cheese
salt and freshly ground black pepper


Instructions
Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl.

If using large-leafed, unwashed spinach, wash in 3 changes of cold water, then fold each leaf so that the stem runs down the middle and pull the stalk away from the leaf. Discard the stems and drain the leaves.

Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste.

Answer 4

INGREDIENTS:
1 package (10 ounces) frozen chopped spinach, thawed, well-drained
1 cup ricotta cheese
1 package (8 ounces) Feta cheese, crumbled, divided
1/4 teaspoon garlic powder
1 1/2 cups marinara sauce

PREPARATION:
Combine well-drained spinach, ricotta cheese about three-quarters of the feta cheese, and garlic powder. Mix to blend well.
Fill whatever you want to fill with spinach mixture; place in shallow inch baking dish. Pour sauce over shells or whatever you've filled and top with remaining feta cheese.

If it's stuffed shells, for example, bake at 350° for 20 minutes. You'll need to adjust for whatever you are planning to "fill."

Answer 5

Mine is really simple & I have had many happy guests from this one.

Take one small can of spinach, 3 cups of ricotta cheese, and 1 cup shredded parmesan cheese. Mix with a spoon. Fill whatever you want!

Answer 6

the spinach should be cooked, steaming is best. Then dry it. Flavor with chopped basil, thyme, nutmeg and garlic. mix it with enough ricotta cheese (the cheese is ricotta, there is no other cheese used) to make it kind of doughy, not wet and drippy. There is no absolute recipie, you have to use your judgement, are you going to stuff shells, manicotti, or layer it like a lasanga. How you plan to use the filling will determine how wet you want it.

Answer 7

use only ricotta cheese for an authentic flavor mix in 1 egg and a little salt chop fresh spinach up very fine and just combine the two mixing very well simple as that

Answer 8

got to allrecipes.com and go to pasta entrees! click on cannelloni recipes!