Combine ricotta mixture and chopped chocolate in a bowl.
Not exact matches
In a large mixing bowl,
combine cooked sausage
mixture with dried cranberries or tart cherries,
ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling.
Combine the dry and wet ingredients (egg /
ricotta mixture and milk / cornmeal
mixture).
Fold in the
ricotta - egg - herbs
mixture until thoroughly
combined.
Using electric mixer beat egg yolks with xylitol, add
ricotta, vanilla extract, lemon zest and ground almond and briefly mix to
combine the
mixture.
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Combine Parmesan cheese and
ricotta cheese and drop by spoonfuls on top of pasta
mixture.
Add
ricotta, lemon, and water to the flour
mixture, then mix just until
combined (don't over work the dough, it should hold together loosely).
Add the
ricotta and stir until the
mixture is
combined.
Gently fold a third of the whites into
ricotta mixture using a rubber spatula until just
combined.
In a large bowl
combine ricotta, egg yolks, flour, 6 tablespoons sugar, orange (or lemon) zest and salt and whisk until sugar is dissolved and
mixture is smooth.
For the filling:
Combine the
ricotta and sugar in a medium mixing bowl and beat with a rubber spatula until the
mixture is smooth.
Combine the spinach with
ricotta cheese, salt and pepper to taste and stuff shells with the
mixture, using about 1 tablespoon of stuffing for each shell.
Combine the spinach with
ricotta cheese and stuff shells with the
mixture, using about 1 tablespoon of stuffing for each shell.
In a large bowl
combine the cooled turkey
mixture with the
ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper.
Either chop the spinach
mixture quite finely by hand and
combine with the drained, crumbled
ricotta, Parmesan, parsley, the 3 beaten eggs and a good seasoning of salt and pepper in a mixing bowl, or put the same ingredients in a food processor and pulse a few times to chop and
combine.