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
To make the dip: Preheat the oven to 400\
Drain tuna, reserving 1 tbsp oil. Flake tuna and place in a medium bowl. Add ricotta, parsley, capers, lemon juice and garlic and mix well.
Spoon dip into a serving bowl: Drizzle with reserved oil and sprinkle with paprika. Serve with bread and asparagus.
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
For the tomato sauce, heat 2 tbsp oil in a frying pan and saute onions and garlic. Add tomatoes, season to taste then add sugar and vinegar. Bring to a boil and simmer over low heat.
For the ricotta, preheat the broiler. Mix ricotta with remaining oil, oregano and chili then spread evenly in a baking dish. Broil for 4-7 mins.
Meanwhile, cook pappardelle in boiling salted water according to package directions and drain. Mix pasta with tomato sauce and arugula. Serve sprinkled with Parmesan cheese and crumbled ricotta.
venproof dishes.
Combine the ricotta, egg yolks, parmesan, chives and
Strain ricotta in a cheesecloth-lined colander placed over a bowl for 4 hours or overnight.
Preheat oven to 350\u00b0F. Grease and line a baking tray with parchment paper.
Turn ricotta out onto prepared tray. Sprinkle with garlic, chili, thyme and Parmesan. Drizzle with oil and bake for about 30 mins, or until cheese is browned lightly. Let cool.
Serve ricotta with flatbread and tomato tapenade.
Preheat the oven to 400\u00b0F. Lightly oil a baking pan. Drain ricotta. Mold into a wedge shape and place on prepared pan. Sprinkle with thyme, red pepper flakes and sea salt. Drizzle with 1/2 the oil. Bake for 15 mins.
Remove from oven. Place the figs and prosciutto rosettes around the ricotta. Return to the oven and bake for a further 10 mins.
Whisk remaining oil and balsamic vinegar in a small bowl. Arrange ricotta, figs and prosciutto on a platter. Drizzle with the dressing.
ins.
Meanwhile, for the ricotta filling, process all ingredients until
or the filling, beat the ricotta cheese and granulated sugar in
Preheat the oven to 425\u00b0F. Grease an 8 1/2 x 4 1/2 inch loaf pan with butter.
Mix ricotta, eggs, Parmesan cheese and oregano in large bowl until smooth. Spoon into prepared pan.
Bake for 25 mins until well browned. Cool in pan on wire rack. Refrigerate for a few hours.
Unmold ricotta loaf onto a serving platter. Serve with tomatoes and additional oregano leaves as a garnish.
Drain the ricotta overnight.
Cut into 1\" slices.
Slice the grapes.
Take the leaves from the oregano and thyme.
Toss grapes in 20 ml oil.
Pour 60 ml oil into an oven-proof dish.
Put in sliced ricotta and grapes.
Scatter olives and herbs over the mixture and sprinkle with chili flakes.
Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).