What can I make with Ricotta cheese?

Answer 1

Tomato, Basil and Ricotta Lasagne

Ingredients :
1 x Onion, finely chopped
1 x Clove garlic
1 tbl Tomato puree
1 can Plum tomatoes
1 tsp Oregano
20 x Basil leaves
1 x 500 gram tub ricotta cheese
1 x 500 gram tub mascarpone
4 oz Grated parmesan
2 lb Fresh spinach, blanched
1 box green lasagne sheets
Salt and pepper
Olive oil

Method :
Cook the lasagne in plenty of boiling, salted water, with a little olive oil to stop the sheets sticking together. The pasta should be cooked so that it still has a bite to it, so the time will differ from one brand to the next. I suggest that you test it every 2 or 3 minutes. When cooked plunge it into cold water to stop it cooking any further. Drain the sheets and place them on a cloth to dry.
In a saucepan, sweat onions and garlic in a little olive oil until soft.
Add tomato puree and cook for 2 minutes. Add tomatoes and oregano and if you wish a splash of white wine. Simmer gently for 20 minutes until the sauce starts to thicken. Pass through a fine strainer and allow to cool.
Crumble the ricotta into a bowl and season with salt and pepper. Mix the mascarpone with the grated parmesan and season if necessary. Squeeze all the water out of the blanched spinach and season.
Preheat the oven to 350F.
Line your terrine with parchment paper greased with olive oil and then line the paper with 3 sheets of pasta. They should overlap and also hang over the edge of the terrine. Spoon some of the ricotta mix along the bottom and then a layer of spinach with 5 basil leaves placed on top. Then lay a sheet of pasta on top, then mascarpone, then spinach, then tomato, then pasta and so on until the terrine is full. Fold the flaps of the pasta lining the mould over to seal everything in, cover with tin foil and bake in the oven.
Allow to cool and chill the terrine overnight.
To serve, remove from the terrine mould by lifting the parchment paper very carefully and cut into thick slices. Heat through either in the microwave or in the oven. Garnish with fresh basil leaves.


Ricotta Cheesecake with Marinated Fruit

Ingredients :
CHEESECAKE
1 lb Cream cheese
2 cup Ricotta cheese
1 cup Sugar
4 x Eggs
1 x Lemon, Zest of
1 tsp Pure vanilla extract
MARINATED FRUIT
1 pt Strawberries, hulled and cut in half
1/2 cup Blackberries
1 x Cantaloupe, peeled, seeded, and diced
1/2 cup Sweet white wine
1/4 cup Sugar
1 x Orange, Zest of
1 dsh Pure vanilla extract
1 pch Nutmeg
ACCOMPANIMENT
Softly whipped cream

Method :
For the cheesecake, preheat oven to 350 degrees. Grease a 10-inch springform pan and line with foil. Process cream cheese in a food processor until smooth. Add ricotta cheese and process just to combine. Add sugar and process to combine. With the motor running, add eggs, one at a time. Add lemon zest and vanilla and mix well.
Pour into prepared pan. Place in oven and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let cheesecake cool in the refrigerator for at least 2 hours before serving.
For the marinated fruit, place fruit in a large bowl and set aside. In a small saucepan, combine wine, sugar, orange zest, vanilla, and nutmeg and place over high heat. Bring mixture to a boil and cook, stirring only once, for about 5 minutes to thicken the syrup. Remove from the heat and allow to cool 5 minutes.
Pour syrup over fruit and allow to marinate for 30 minutes in the refrigerator. Serve with the cheesecake and softly whipped cream.
Serves twelve.

Answer 2

Delicious Spinach Lasagna

1 pound ricotta cheese
2 cups shredded mozzarella cheese, divided
1 egg
1 package frozen chopped spinach, thawed and drained
1 teaspoon oregano
1/2 teaspoon salt
Dash pepper
1 zucchini, thinly sliced
1 carrot, shredded
32 ounces spaghetti sauce, divided
12 lasagna noodles, uncooked (or enough to fill pan in layers) 1 cup water


Grease a 9 x 13 x 3-inch pan.

In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, spinach, oregano, salt and pepper. In a separate bowl, combine zucchini, carrots and 1 cup sauce.

In prepared pan, layer 1 cup sauce, 3 of the noodles and half of the ricotta cheese mixture. Add 3 more noodles and the zucchini/carrot/sauce mixture. Continue with 3 more noodles and remaining ricotta cheese mixture. Top with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella cheese. Pour water around the edges of the pan. Cover tightly with foil and refrigerate overnight.

To prepare, preheat oven to 350 degrees. Bake, covered, for 60 to 70 minutes. Let stand 10 to 15 minutes.


Servings: Serves 12.

Answer 3

AUNTIES RICOTTA CAKE

2 lbs. ricotta cheese
3/4 c. sugar
3 eggs, lightly beaten
1 (18 1/2 oz.) pkg. yellow or lemon cake mix with pudding

Mix together the ricotta cheese, sugar and eggs. Set aside. Prepare the cake mix according to the package directions. Pour into a greased and floured 9 x 13 inch pan. Carefully spoon the ricotta mixture over the batter. Bake at 350 degrees for 60 to 65 minutes or until cool. When the cake is done, sprinkle with powdered sugar.

OR


BAKED ZUCCHINI OR EGGPLANT WITH
RICOTTA

1 1/2 lb. zucchini or eggplant, sliced thinly, dry off

Melt in skillet:

2 tbsp. olive oil
2 tsp. butter

Dip dry zucchini in flour. Shake off excess flour and fry zucchini. Drain off oil. Can steam vegetables. In clean skillet, melt 2 tablespoon oil and 2 tablespoon butter on medium heat. Saute 1 large chopped onion, do not brown. Add to skillet:

2 cloves crushed garlic
1 tbsp. chopped parsley
Salt
Pepper
1/8 tsp. ground mustard
Fresh basil

Add:

1 (28 oz.) can crushed tomatoes

Cook 10 minutes. Remove from stove. In baking dish layer sauce, zucchini, sauce, zucchini, sauce. Pour ricotta mixture over this, do not stir. Bake 450 degrees for 20 minutes then 375 degrees for 25 to 30 minutes. Top should be browned.

RICOTTA MIXTURE:

2 lightly beaten eggs
1 c. Ricotta cheese
1 c. heavy cream
2 tbsp. grated cheese

Beat together.

Answer 4

Ricotta Bread Recipe

Ingredients
6 Tbsp half-and-half
1 container (15 ounces) ricotta cheese
2 Tbsp butter
1 whole egg, beaten
1/4 cup sugar
1 tsp salt
3 cups bread flour
2-1/2 tsp yeast

Instructions
Place all of the ingredients into the bread machine except the yeast. Pour the yeast into the yeast compartment (or follow the specific directions for your bread machine). Bake the bread on the basic, non-rapid setting for best results.This bread is best served fresh and warm. Leftover bread may be used for homemade croutons or French toast.

Ricotta Stuffed French Toast

Ingredients:
Italian or French Bread
15 oz.Ricotta Cheese
¼ cup strawberry preserves
4 eggs
1/2 cup cream
1 Tbs vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
Powdered Sugar
Directions:

Slice bread into 16 slices (about ¾-inch thick). Mix Hautly Ricotta cheese and preserves. Spread mixture on 8 slices; top with remaining 8 slices.
Beat together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip bread and cheese sandwiches into egg mixture, coating both sides. Heat small amount of vegetable oil in large, nonstick skillet over medium heat. Cook on each side for about 2 minutes or until golden brown. Dust with powdered sugar; serve with your favorite syrup.

Ricotta Stuffed Tomatoes
Ingredients:
6 large tomatoes
15 ozRicotta cheese
½ cup Asiago cheese, shredded
4 tsp. olive oil
¼ tsp. each garlic, basil, oregano
Salt and Pepper to taste
Parsley for garnish
Directions:

Remove top of tomatoes. Gently scrape out pulp and seeds. Sprinkle with salt and set upside down to dry. Preheat oven to 350°F. Blend the Ricotta and Asiago cheeses. Add the olive oil and spices. Spoon the mixture into the tomatoes. Top with parsley. Bake in oven for approximately 20 minutes.

Answer 5

RICOTTA CHEESE TRIANGLES

This is a really easy recipe and you can change it to taste.

INGREDIENTS
- Get some fillo/puff pastry sheets from the frozen food section.
- Ricotta cheese
- Flour
Plus any extras you would like to put in.

For example:
Ricotta & sun dried tomato
Ricotta & olives
Ricotta & Spinach
Four cheese Triangles (Ricotta, Feta, Tasty and Mozzarella)
Even your Basic Ricotta and herb (garlic, oregano, basil or just salt n pepper)

INSTRUCTIONS

- Pre-heat oven 180C
- Sprinkle some flour on your kitchen bench
- Lay a frozen pastry square on your bench
- Cut the pastry once diagonally (for meal size triangles)
- Spoon 3-5 teaspoons of Ricotta cheese (or a combination of your other selected ingredients) onto half of the triangle pastry
- Fold the pastry diagonally across to the other side, and using a fork, push down on the edges, sealing the edges of the triangle. (This also makes a nice effect on the pastry)
- Put them on a baking tray and put them in the oven
- Cook for approx. 10mins or until pastry has puffed and is slightly brown

Then they are ready!!

CAUTION: The insides of the triangles will be very hot, Don’t burn your tongue!

Answer 6

Hello fellow ask er.Ah, yes....ricotta. The most famous dish of the unique cheese is lasagna.In this dish , you alternate ricotta with mozzarella and Parmesan , between layers of pasta as you build your masterpiece. Because ricotta comes on a container instead of slices , you must spoon it into dishes and what a wonderful flavor it adds to the dish.Don't feel like making a large dish of lasagna? Try this for a dynamite single meal. I call it Attaboyslims Beefsteak Italiana. You take a large beefsteak tomato and cut a circular section from the middle. Al total , perhaps 1/4 of the tomato but don't discard , put aside. From the void , fill with pre prepared stuffing,a dollop of ricotta cheese,the removed tomato ( cubed ) and a slice of mozzerella. Place in preheated 400 degree oven for approximately 15 minutes or until cheese bubbles. Remove from oven and put a small amount of ranch dressing over top of tomato.(Stuffing:!/2 pound ground beef, cooked in skillet along with 1 small onion and 1/2 green bell pepper.Drain well and sprinkle with Parmesan cheese.) Prepare 1 serving egg noodles and rinse. Put 1 tsp real butter into pasta and sprinkle with Italian seasoning. Toss noodles until uniformity in coverage is achieved. Put layer of pasta on plate and Beefsteak Italiana in center.As a side dish , try frozen melon balls: using melon ball utensil , spoon out melon of cantelope , honeydew , watermelon or all and place in small glass bowl. Cover in plastic wrap and freeze until ready to serve. You're gonna love this. Attaboyslim

Answer 7

Three Cheese Manicotti

Ingredients

1 (8 oz.) box BARILLA Manicotti
1 (15 oz) carton ricotta cheese
2 cups (8 ounces) mozzarella cheese, shredded
1/2 cup fresh parsley, chopped
1 tsp.salt
1/2 tsp. freshly ground black pepper
1 (26 oz.) jar Tomato & Basil Sauce
2 tbsp.freshly grated Parmigiano Reggiano cheese


COOK Manicotti for 5 minutes; rinse under cold water and drain. Cover; set aside.
PREHEAT oven to 375 F.
MIX ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.
POUR one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.
FILL Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.
COVER with foil; bake for 30 to 35 minutes or until heated thoroughly.

Tip: May substitute Italian Bakiing Sauce for Tomato & Basil Sauce.

Answer 8

Mix it with cooked spinach, add salt n pepper, little garlic powder, spread on boneless chicken breasts, roll it up and bake for 30-40 mins at 180 (375) deg C .

Answer 9

I think it goes good in a nice 7 layer lasagna. Why the heck do you ask unless someone gave you a bunch of it or for some reason you are just strangely attracted to it. I'm not trying to be a smart ass I really am curious about your'e curiosity. E- mail me at ptrck @ yahoo.com

Answer 10

no cream cheese will not work BUT!!!! cottage cheese WILL work. Put the cottage cheese in a strainer & get as much liquid as you can out of it, then follow your recipe. according to the web and food sites thats the best option good luck