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
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
Not exact matches
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 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)
Sea salt 2 medium eggplants, cut into 1/2 - inch cubes 3 tablespoons olive oil 3 garlic cloves, minced 1/4 teaspoon crushed red pepper One 28 -
ounce can crushed tomatoes 1 tablespoon brown sugar Freshly ground black pepper 1 pound rigatoni (or gluten - free pasta) Balsamic vinegar for drizzling 1/4 cup
fresh basil Rockin»
Ricotta
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.
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
1 (16 -
ounce) container whole - milk
ricotta cheese 3/4 cup confectioners» sugar, sifted 1 teaspoon vanilla extract 4 large flour tortillas 1/2 cup semisweet chocolate morsels 1/2 cup
fresh raspberries
Grocery list: 3/4 pound andouille sausage 2 large onions 1 bunch
fresh parsley Celery Long - grain brown rice 1 package ground soy 1 bottle barbecue sauce Chili powder Cumin Cayenne Red pepper flakes Black pepper Sea salt 2 large zucchinis 5 cloves garlic
Ricotta cheese 1 bag shredded mozzarella cheese Tomato sauce 1 16 -
ounce can diced tomatoes in juice 1 bag pizza dough, regular or whole wheat (It's up to you.
8
ounces uncooked fettuccine 1 tablespoon olive oil 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 1 pound large (16 - 20) shrimp, peeled and deveined 2 cups chopped plum tomato 4 tablespoons
ricotta cheese 1 tablespoon tomato paste 2 tablespoons chopped
fresh basil 1/2 teaspoon kosher salt 1/4 cup freshly grated Parmesan cheese
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup
fresh ricotta cheese 6
ounces grated Gruyere cheese (about 1 1/2 cups)
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