hill.
To make the ricotta filling, use an electric mixer
Combine ricotta, Parmesan, lemon peel and juice, mint and
b>ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon
aper. Process the ricotta, thyme, egg and lemon peel in a food
br>In food processor, puree ricotta about 2 minutes or until
afer crumbs, melted butter and lemon peel.
Press onto the
bsp sugar. Mix ricotta, eggs, 2 tbsp limoncello, lemon zest and juice
ith ricotta until smooth. Beat in the cream cheese, and lemon zest
eparate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg
ime until encorporated, then add ricotta, lemon juice and zest until well
hisk in the lemon juice.
Pour the lemon mixture into an
ntil incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to
od processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice
br>Whip together butter and ricotta cheese. This recipe calls for
Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
Moisten with some of the reserved pasta water to make a sauce-like consistency.
Season to taste with salt and pepper.
Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
br>Zest a lemon and then cut the lemon in half and
cup sugar, butter, and lemon zest in a large bowl
Preheat oven 180 degrees C.
WHISK flour,baking powder, baking soda, salt in bowl.
BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
BEAT in ricotta.
BEAT in egg, lemon juice and almond extract.
Divide batter into lined muffin tins.
Sprinkle with slivered almonds and extra sugar over all muffins.
Bake about 15 - 20 minutes util lightly golden brown.
ENJOY!
large bowl place the ricotta, whipping cream, eggs, 1/2
Combine ricotta, parmagiano, yolk, zest and salt