Add 2 cups of blanched shelling peas, 1
cup of whole milk ricotta and 1/4 cup of shredded Parmesan cheese to a food processor.
Mix the cooked garlic and sprout mixture along with 1
cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage.
Not exact matches
SERVINGS Serves 4 - 6 INGREDIENTS 2
cups whole milk ricotta 1/4
cup maple syrup 1/2 teaspoon vanilla extract Zest
of half a lemon 1/4 teaspoon salt 4
cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons chopped fresh tarragon leaves
Meanwhile, prepare Orange Scented
Ricotta Cheesecake Ingredients: 2 cups Lamagna whole milk ricotta cheese 1 cup powdered sugar 2 eggs zest of 2 oranges Directions: In a bowl mix Lamagna ricotta cheese and powdered
Ricotta Cheesecake Ingredients: 2
cups Lamagna
whole milk ricotta cheese 1 cup powdered sugar 2 eggs zest of 2 oranges Directions: In a bowl mix Lamagna ricotta cheese and powdered
ricotta cheese 1
cup powdered sugar 2 eggs zest
of 2 oranges Directions: In a bowl mix Lamagna
ricotta cheese and powdered
ricotta cheese and powdered sugar.
Ingredients: 3/4
cup sugar, plus more for pan 1 1/2 pounds fresh
whole -
milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4
cup all - purpose flour Finely grated zest
of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting
FILLING: 3/4
cup whole milk ricotta cheese (drained overnight w / cheesecloth & squeezed dry) 3/4
cup mascarpone cheese (or cream cheese) 1/4
cup Swerve (or stevia glycerite to taste) 1/2 tsp vanilla 1/2 tsp ground cinnamon A pinch
of salt
Ingredients 3/4
cup whole milk ricotta cheese, room temperature 2 large eggs, room temperature 1/2 teaspoon vanilla extract 8 tablespoons (1 stick) unsalted butter, melted, cooled 1/2 — 2/3
cup sugar zest
of 1 lime, finely grated 1
cup all - purpose flour 1
cup whole - wheat flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4
cup fresh or frozen (unthawed) blueberries
1
cup goat's
milk (I used raw and organic) 2 egg yolks 1/3
cup olive oil 8 oz sheep's
milk ricotta 1
cup unbleached organic flour (4 ounces) 1
cup stone ground or
whole wheat flour (4.5 ounces) 3/4
cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest
of two lemons (I used meyer lemons) more sugar + sea salt for the top
of the cake