Spoon 1/4
cup ricotta cheese mixture on top of each pastry square, dividing pineapple slices (6 slices per pastry) evenly among plates.
2 large zucchinis 2 cloves garlic, minced 1
cup ricotta cheese 2 cups shredded mozzarella cheese Sea salt Pepper Red pepper flakes Pizza dough, either regular or whole wheat
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1
cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)
1 medium French baguette Olive oil 1 clove garlic 1/2 pound asparagus 1
cup ricotta cheese 2 tablespoons fresh lemon juice 2 teaspoons honey
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4
Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
1/2 -3 / 4
Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
Pin It Ingredients: 8 Dry Lasagna Noodles 1
Cup Ricotta Cheese 3/4 Packed Cup Shredded Mozerella Cheese 1 Teaspoon Dried Basil 1 Tad Black Pepper 1 Smidgen Salt 2 Thinly Sliced Roma Tomatoes Fresh Mozzarella Fresh Basil Tomato Basil Pasta... Continue Reading →
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2
cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon juice
2 eggs 3/4
cup ricotta cheese 3/4 cup heavy cream 1 teaspoon salt or Vege - Sal 1 tablespoons Splenda or erythritol, or the equivalent in your choice of low carb sweetener 1/2 teaspoon pepper
-- 1 teaspoon olive oil — 1 - 1/2 cups fresh baby spinach — 1/4
cup ricotta cheese — 2 — 1 - pound chicken breasts — ⅛ cup white cheddar cheese, grated — Paprika — Salt — Pepper
butter 1/4
cup ricotta cheese (full fat)...
pancetta, chopped 1
cup ricotta cheese 1/4 cup grated pecorino romano cheese (parmesan would also work well) 2 egg yolks, beaten 1 clove garlic, grated or minced Pepper, to taste 1 1/2 cups shredded provolone cheese 1/3 cup chopped flat - leaf parsley
Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1
cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
Meanwhile, in a medium bowl, combine 1
cup ricotta cheese, 1 cup Parmesan cheese, 2 eggs, 1 1/3 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground pepper.
Ingredients 1
cup ricotta cheese 1 egg 1 lemon, zested -LSB-...]
2 ounces Parmesan cheese (1/4 cup shredded) 2 ounces Provolone cheese (1/4 cup shredded) 1 1/2
cups ricotta cheese 1 egg Sea salt and freshly ground pepper A few fresh basil leaves, torn
for the filling 2
cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
ground chuck, venison or buffalo 3 cups pasta sauce (or tomato sauce) 3 1/2
cups ricotta cheese 4 oz.
Not exact matches
1 1/2
cup / 225 g fresh green peas (or frozen and thawed) 1 packed
cup / 160 g cooked millet (1/3
cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion, chopped 2 eggs 1 handful fresh mint and parsley leaves (6 sprigs, picked) 4 tbsp
ricotta cheese (or cottage
cheese) salt and pepper
Add 1
cup / 150 g of the peas to a food processor along with millet, spring onion, eggs, herbs,
ricotta cheese, salt and pepper.
1 bunch organic broccoli 3/4
cup raw pistachios 2
cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil
ricotta cheese or plain yogurt
15 ounces low fat
ricotta cheese 2
cups part - skim mozzarella
cheese, shredded (divided) 1/2
cup Parmesan
cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of
ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan
cheese, finely grated
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1
cup low - fat
ricotta cheese 1
cup shredded part - skim mozzarella
cheese, shredded and divided 2 tablespoons Parmesan
cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2
cup red pepper, diced 1/2
cup zucchini, diced 1/2
cup mushrooms, diced 1
cup fresh spinach, chopped Cooking spray 2
cups marinara sauce
But sometimes I make a slight change to lighten it up (using one
cup of
ricotta cheese to replace 8 ounces of the cream
cheese in my recipe).
Frosting: 250g each
ricotta and cream
cheese OR cashew / coconut cream for vegan 1 finely zested orange 1/3
cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
1 box (12oz) jumbo shells 1 1/2
cups of your favorite marinara sauce 1 large container
ricotta cheese 1 egg 1 bag (8oz) of mozzarella
cheese, split in two portions 1/4
cup of grated parmesan
cheese 4 Tbsp.
For the
cheese filling: 450 grams (2 containers) cream
cheese (like Philadelphia) 500 grams (2 containers)
ricotta cheese 200 grams (1
cup) sugar 45 ml.
In a large bowl cream together
ricotta cheese, Parmesan
cheese, egg, oregano, and remaining 1/2
cup of cream (or cashew milk).
Stir together
ricotta, eggs, 1
cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.
So I used 1
cup of
ricotta cheese & half a block of fat free cream
cheese.
Sprinkle on 1/3
cup of
cheese and using your fingers, sprinkle on 1/4
cup of the
ricotta.
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.
In a medium bowl, stir together the egg,
ricotta, goat
cheese, 1/2
cup Parmesan, and a pinch of salt and pepper.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2
cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons
ricotta cheese - optional * Coarse sea salt and freshly ground pepper
In a medium bowl, whisk the remaining 1/4
cup heavy cream with the
ricotta cheese, honey, vanilla and cinnamon to combine.
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.
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1
cup whole milk
ricotta cheese 1/4
cup parmesan 1/2
cup panko breadcrumbs 1 large egg 1/4
cup parsley (finely chopped) 1/4
cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients TIROPITA 16 ounces whole milk
ricotta 8 ounces cream
cheese (softened) 3/4
cup parmesan (freshly grated) 3/4...
ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1
cup fresh
ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2
cup freshly grated parmesan
cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients TIROPITA 16 ounces whole milk
ricotta 8 ounces cream
cheese (softened) 3/4
cup parmesan (freshly grated) 3/4
cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)
Tofu
ricotta (see recipe below)
Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu
ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste
Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Top with three lasagna noodles and the remaining
ricotta cheese, then sprinkle the mozzarella
cheese and remaining 1/2
cup of parmesan
cheese on top.
container
ricotta or cottage
cheese (drain, if needed) 1 1/2
cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/3
cup sugar 1 tsp vanilla 1/4 tsp cinnamon canola oil, butter, for frying
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2
cups red wine 1 large onion (approximately 2
cups diced; loosely packed) 3 cloves garlic (minced) 1/2
cup chopped parsley (fresh) 1/2
cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1
cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu
Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Filling 2 pounds
ricotta cheese, drained well if necessary 1
cup granulated sugar 6 large egg yolks, room temperature 1/2
cup all purpose flour 2 tablespoons orange zest, finely grated 3 tablespoons Amaretto Liquor 1 teaspoon vanilla extract 1/2 teaspoon kosher salt
1 tablespoon butter 1/2
cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1
cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons
ricotta (or cream
cheese) salt & pepper
For the Gnocchi: — 2
cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh
ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3
cup finely grated Parmesan
cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2
cups whole wheat pastry flour
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like
ricotta, greek yogurt, or cottage
cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
ricotta cheese 1
cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2
cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of ginger pinch of cloves butter, oil or cooking spray, for frying