Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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Salmon with Caramelized Onion and Pepper on Whipped Ricotta

Creamy whipped ricotta with sweet caramelized onion and pepper pair perfectly with this deliciously spiced salmon. It's all kind of spectacular!

Ingredients:

1/2 lb salmon fillets

2 tsps olive oil

1 tsp minced garlic

zest from 1/2 lemon

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp dry oregano

salt and pepper to taste

2 tsps olive oil

1 small onion, thinly sliced

1 bell pepper, thinly sliced

1/2 tsp minced ginger

2 tsps red wine vinegar

pinch of brown sugar

salt and pepper to taste

 

Whipped parmesan ricotta:

4 oz ricotta

4 tbsps parmesan

cracked black pepper to taste

First, place the ricotta and parmesan in a food processor and purée for 2 minutes. Stir in the black pepper. Refrigerate until ready to use.

Pat the salmon dry then rub with olive oil. Mix the garlic, lemon zest, red pepper flakes, smoked paprika, oregano, salt and pepper together and coat the salmon. Let sit 20 minutes. Heat oil in a skillet to medium low and add the onion cooking 10-15 minutes. Then add the bell pepper, ginger, red wine vinegar, sugar, salt and pepper for 5 minutes. Set aside and keep warm. Bake the salmon in a 400°F oven for 12-14 minutes or until it flakes easily with a fork. Spoon or schmear the whipped ricotta on the plate. Place the salmon on top covered in caramelized onion and pepper. Serves 2

Adapted from: cherryonmysundae,com

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Mini Chocolate Ricotta Cheesecake

This little wonder is a creamy, dense chocolate cheesecake with just a hint of orange.

1 1/4 cups drained ricotta

3/4 cup icing sugar

1 large egg

1 tsp orange zest

2 tbsps cocoa powder

First place the ricotta in a cheesecloth lined sieve and refrigerate for a few hours to drain off any excess liquid.

Line a 5" springform pan with parchment paper and preheat the oven to 350°F.

Beat the ricotta in a mixer for 1-2 minutes, then beat in the egg. Sift the icing sugar and add it to the ricotta along with the zest and cocoa. This mixture will be quite thin.

Pour into pan and bake at 350°F for 50-55 minutes until the edge is set and the center is still jiggly. The internal temperature should read 150°F.

Cool completely then remove from pan. Dust with icing sugar before serving if desired.

Makes 6 small servings 

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Ricotta Stuffed Potatoes

This is what happened when my husband asked for twice baked potatoes and I had ricotta and broccoli leftover in the fridge. 

Ingredients:

 2 medium potatoes

1/2 cup ricotta

1/4 cup parmesan

1/2 tsp dry oregano

1 tbsp tahini

1/2 cup cooked broccoli cut in tiny florets

1 tbsp finely chopped red pepper

 

Bake your potatoes however you find most convenient: oven, microwave or air fryer. When cool enough to handle, cut the potatoes in half. Scoop out most of the potato leaving about a 1/4" around on the skins. Roughly mash the potatoes in a bowl with a fork and add the rest of the ingredients. Fill the potato skins and bake in a 400°F oven 15-20 minutes. Broil a couple of minutes too if you want some crispy bits on top.

Serves 2

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Ricotta Lemon Pasta

I've probably posted this recipe before, but it's just so darn good I had to post it again. And it's especially easy as it uses a no-cook sauce!

Ingredients:

1/2 lb spaghetti

1 cup ricotta

1 cup chopped fresh spinach

1/3 cup parmesan

1 lemon, zest and juice

1 lemon to serve

1 tbsp olive oil

2 tsps minced garlic

salt and pepper to taste

1/2 cup reserved pasta water

In a medium bowl, simply whisk the ricotta, olive oil, parmesan, garlic, lemon zest and juice together with about 1/4 tsp salt and pepper to taste.

Cook the pasta to al dente, reserve 1/2 cup of pasta water, then add the spinach. Cook 1 minute then drain. Return the spaghetti and spinach to the pot and add the ricotta sauce. Add the pasta water and keep stirring until smooth. 

Plate and serve with lemon wedges.

Serves 3

Adapted from: theclevermeal.com

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Orange Ricotta Cookies

Incredibly soft and fluffy cookies almost like little orange cakes topped with a zesty, shiny orange glaze.

Ingredients:

1/2 cup soft butter

1 cup sugar

1 tsp baking soda

1/4 tsp salt

1 egg

1 cup ricotta

2 tsps orange zest

1 tsp vanilla

1 3/4 cups flour

Glaze:

1 1/2 cups icing sugar

1/2 tsp orange zest

2 tbsps fresh squeezed orange juice

1 tbsp corn syrup

pinch of salt

Beat the butter then add the sugar, baking soda and salt and beat again. Add the egg, ricotta, orange zest and vanilla and mix until smooth. Blend in the flour and mix until a soft dough forms.

Roll into 1" balls and place on parchment lined baking sheets about 1.5" apart. Bake at 350°F for 10-12 minutes.

Once cookies have cooled on a rack, combine the glaze ingredients. Dip each cookie top in the glaze and gently shake excess off. Place back on racks to set for about 30 minutes. The glaze made just enough for all the cookies. I was left with about 1 tsp in the bowl! Store between waxed or parchment sheets in an airtight container in the fridge.

Makes 59 two-bite cookies

Adapted from: bhg.com

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Classic Ricotta Stuffed Shells

These jumbo stuffed shells are a classic Italian comfort food with a creamy, cheesy spinach filling and a full bodied tomato sauce. Serve them with a big, old Caesar salad or with Slow Cooker Chicken Cacciatore Drumsticks. (See the link at the end of this post)

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 tsps minced garlic

2 tsps dry oregano

1 tbsp balsamic vinegar

1 tbsp tomato paste

salt and pepper to taste

28 oz can diced tomatoes

1 3/4 cups passata (strained tomatoes)

pinch of sugar

26 jumbo pasta shells

1/2 tbsp olive oil

200g (6 cups) packed fresh spinach

1 cup ricotta

2/3 cup shredded mozzarella

2 tsps minced garlic

handful of fresh basil leaves, chopped

1/4 cup parmesan or romano cheese

salt and pepper to taste

Start with the sauce. Heat 1 tbsp olive oil in a large saucepan and add the onion cooking 3-4 minutes until translucent. Add garlic and oregano for 30 seconds then pour in the diced tomatoes and passata along with the balsamic, salt, pepper, tomato paste and sugar. Simmer 15-20 minutes.

For the filling heat 1/2 tbsp olive oil in a large pot. Add the spinach and about 1/4 cup water and stir just to wilt, 1-2 minutes. Drain off the hot water and let the spinach cool. When cool enough to handle squeeze the liquid out by wringing it in a clean dishtowel then return to the pot or a large bowl. Add ricotta, parmesan, garlic, basil, salt and pepper to spinach.

Cook the pasta shells to al dente, maybe 5 minutes less cooking time than actually required on package. Drain and rinse with cold water.

Pour the sauce into a 13 X 9" baking dish and preheat the oven to 350°F. Fill each shell with about 2 tsps of filling. Do not overfill or the shells may split, but once you've filled each shell you may go back and add a little more here and there.

Sit the stuffed shells in the sauce and top with shredded mozzarella and more parmesan cheese. Bake uncovered for 30 minutes.

Serves 6

Slow Cooker Chicken Cacciatore Drumsticks:

https://www.hotandcoldrunningmom.ca/2023/11/slow-cooker-chicken-cacciatore.html

Adapted from: thelastfoodblog.com

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Lemon Ricotta Danish

No fuss, no muss... simple lemon ricotta danish using store bought puff pastry. You won't believe how easy and delicious it is! Serve it for breakfast, brunch or dessert.

Ingredients:

1 sheet puff pastry, thawed

1 1/2 cups ricotta

1/3 cup icing sugar

1/2 tsp vanilla

zest of 1 lemon

1/2 tsp lemon juice

1 egg

1 tbsp water

Glaze:

1/2 cup icing sugar

1-2 tbsps lemon juice

Unroll the puff pastry on it's parchment sheet on a baking pan.

Combine the ricotta, icing sugar, vanilla, lemon zest and lemon juice. Spread on the pastry leaving 2" on the sides. Then cut slits 1 1/2" in at 1" intervals.

Cross flaps to the middle overlapping at the middle. 

Mix the egg and water together and brush over the puff pastry.

Bake at 375°F for 25-30 minutes.

Cool 15-20 minutes then mix the icing sugar and lemon juice together for the glaze to drizzle on top of the danish.

Serve slightly warm or chilled.

Adapted from: motherthyme.com

Apple Blackberry Ricotta Pie

Delicately sweetened, with pops of juicy berries and creamy ricotta filling, this is next level apple pie!

Ingredients:

1 cup ricotta

1 egg

1/3 cup sugar

3 tbsps butter, at room temperature

3-4 apples, sliced

1 tbsp lemon juice

1 cup blackberries

2 tsps sugar

pie dough 

First roll out your pastry, either homemade or store bought, placing it in a 9" cast iron pan (or pie plate). Make sure there is a good amount of overhang because it will be folded up over the edge of the pie later for that rustic look.

In a bowl combine the sugar and butter then add the ricotta and egg. Mix well.

Fill the pie shell with the ricotta filling. Slice the apples and toss with lemon juice. Starting along the outside edge begin placing slices, slightly overlapping, around in 2 rows leaving just the center of the filling exposed.

Toss the blackberries with 2 tsps of sugar and place in the center and over the inner row of apples. Any leftover sugar may be sprinkled over the top of the pie. 

Begin bringing the sides of the pastry up and over the outer row of apples, pinch the dough together as you move around the pie, leaving the berries exposed.

On the lower rack of the oven, bake at 375°F for 50-55 minutes.

Cool, then refrigerate 3 hours before slicing.

Adapted from: instructables.com

Chocolate Cassata

Thanks to my oldest daughter, we had this beautiful dessert for Christmas. 

http://fattaincassa.blogspot.de/2014/02/chocolate-cassata.html (original recipe found here)

I didn't get any pictures of the cake being made, but caught up with her here.
She split the cake in three and made this fantastic ricotta filling (that I plan on using in another dessert at a later date!)

Whipped up the frosting....

And voilà... Chocolate Cassata!

Wish I'd taken a better picture, but we were in such a hurry to taste it  : )