uttered baking paper.
Put ricotta into a large food processor
ith parchment paper.
Combine ricotta with chili and season to
ver base.
Combine drained ricotta, egg yolks and chili flakes
ith parchment paper.
Distribute ricotta between ramekins and smooth tops
br>Meanwhile, to make the baked ricotta, combine ricotta, 2 tbsp brown sugar
ith parchment paper.
Combine ricotta, olives and lemon thyme. Season
Preheat oven to 325\u00b0F. Lightly grease an 8 inch springform cake pan.
Beat together ricotta, 1/2 cup sugar, eggs, lemon zest and 1 tbsp lemon juice until smooth. Transfer to prepared pan and bake for 40 mins, until golden. Let cool then chill for 2 hours.
Meanwhile, combine rhubarb, remaining sugar and 1/2 cup water in a saucepan over low heat. Simmer gently for 10 mins, or until tender but rhubarb still holds its shape. Let cool.
Cut baked ricotta into wedges and serve with poached rhubarb.
medium bowl, combine the ricotta, egg white and chives with
Put ricotta in a large sieve or
he remaining cream cheese, the ricotta and the remaining 1 3
or the filling, beat the ricotta cheese and granulated sugar in
ooking spray.
Place the ricotta cheese in a strainer set
until firm.
Meanwhile, beat ricotta, almonds, brown sugar and vanilla
br>In food processor, puree ricotta about 2 minutes or until
tiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt
umps remain, then add the ricotta and 200g sugar. If using
side.
Combine pumpkin and ricotta cheese in food processor or
and almond extract.
Add ricotta cheese, and lemon zest and
Preheat the oven to 350\u00b0F. Grease an 8-inch springform pan. Mix ricotta, egg, garlic and herbs in a large bowl; season with salt. Spoon into prepared pan; smooth top.
Bake for 30 mins or until set. Cool completely in pan (ricotta will firm).
To serve, mix tomato and onion in medium bowl; drizzle with oil and vinegar. Cut ricotta into 8 wedges. Serve ricotta with salsa, arugula and bread.
metal spoon, push the ricotta through a fine sieve and