Once golden remove toast and spread each piece with 1 - 2
Tablespoons of ricotta cheese.
Top with basil and a few
tablespoons of ricotta.
I've been having a couple of
tablespoons of ricotta for dessert, topped with good quality preserves / jam.
Spoon about 2
tablespoons of the ricotta mixture into each shell.
Start by spooning about 2 1/2
tablespoons of ricotta into each mason jar / glass.
Spread 3
tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.
Scoop one
tablespoon of ricotta and basil mixture onto wider end of eggplant and then roll tightly.
Fill each jumbo shell with approximately 3
tablespoons of the ricotta - vegetable mixture (I eyeball this and just fill them full).
Spread 2 to 3
tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll.
Not exact matches
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
Add the remaining ingredients, starting with 2
tablespoons of the yogurt and process until it resembles
ricotta and scraping the sides a couple
of times, as needed.
What's in it: 1 slice
of thick whole grain bread, toasted 3
tablespoons ricotta Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries / fruit would work!
Also added 2
tablespoons of heavy cream since I was using homemade
ricotta that I had drained pretty well.
When ready to serve, spread about 3
tablespoons ricotta cheese down the middle
of each crepe.
* 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
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.
Place a heaping
tablespoon of the kale -
ricotta filling near the bottom
of one filo strip.
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
Sorry about that... 250 grams
of ricotta is about 1 cup and 2
tablespoons.
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.
Meanwhile make the cashew
ricotta by combining the soaked and rinsed cashews with lemon juice, sea salt and 3
tablespoons of water in a high speed blender or NutriBullet.
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
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!
To give the
ricotta a smoother texture (if needed), stir in 3 - 4
tablespoons of milk until evenly combined.
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
I used 5
tablespoons of marscapone cheese (because I had no cottage cheese and my
ricotta was moldy).
Spread 2
tablespoons of the cashew
ricotta across each noodle, leaving a bit
of room at the sides and about 1/2 inch at the end uncovered.
1) 2.2 pounds
of ricotta cheese 2) 1 cup
of honey 3) 3/4 cup
of sugar 4) 6 eggs 5) 1/2 teaspoon
of ground cinnamon 6) 3
tablespoons of tapioca flour / arrowroot flour 7) 1/3 teaspoon
of baking powder 8) Ground cinnamon and walnuts, for garnish
1 container
of vegan
ricotta (I prefer Kite Hill) 1
tablespoon of raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon
of vanilla Depending on how dry or moist your
ricotta is — I added a few
tablespoons of nut - based milk to achieve the consistency I was looking for.
Lay out one slice
of bread and top with the whipped
ricotta, mixed berries and the remaining
tablespoon of honey.
In a small bowl, whisk the
ricotta with 1
tablespoon of the honey, the lemon zest and salt until light and fluffy, 2 minutes.
Dot with 1/4 cup
of ricotta cheese and 2
tablespoons of mozzarella.
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.
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
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
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.
SEASONING VARIATIONS: A dash
of liquid smoke (for «smoked» almond
ricotta); dried oregano or other Italian herbs; ground black pepper; 2 - 3
tablespoons olive oil (also creates a richer texture)
Scoop 2
tablespoons of the caponata onto each crostino, garnish with thyme leaves and
ricotta salata, then serve.
To each plate add pasta, mushroom ragu, 2
tablespoons of vegan
ricotta (or more to taste), vegan parmesan and fresh basil.
Ingredients: 2 cups (16 ounces) part - skim
ricotta cheese 2 (8 - ounce) packages cream cheese, softened 4 large eggs 1 cup buttermilk 1/2 cup granulated sugar 2
tablespoons cornstarch 2 teaspoons vanilla extract 1/4 teaspoon salt Juice and grated rind
of 1 small lemon
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
Beef and
ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g
ricotta — I used homemade 1 large egg 3
tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful
of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.
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
(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
tablespoon olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red pepper 2/3 cup red lentils 1 28 oz can
of crushed tomatoes 2 cups water 2
tablespoon tomato paste 1 teaspoon sugar 2 teaspoons oregano salt and pepper 12 - 14 lasagna noodles 2 cups
ricotta substitute * or
ricotta mixture ** basil, sliced
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.
Prepare the
ricotta filling by mixing 1 cup
of ricotta with 2 - 3
tablespoons of herb puree in a small bowl.
What's in it: 1 slice
of thick whole grain bread, toasted 3
tablespoons ricotta Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries / fruit would work!
The
ricotta version has healthy fat and protein from
ricotta (which is pretty low calorie compared to other cheeses at 50 cal per 2
tablespoons) and pistachios, and tons
of vitamins from the fruit.
212 calories per slice Mix 1
tablespoon of low - fat
ricotta with 1 teaspoon
of tahini and spread on toast.
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!