emove the salt. Drain.
Using a small knife, lift the
Using a fork or potato rice, mash potatoes in a mixing bowl.
Add Pesto Sauce and mix well.
Stir in the ricotta cheese and boiled green beans.
Toss in the cooked linguini and mix till all the pasta is coated with the pesto mixture.
Serve with some chopped parsley and toasted pine nuts.
hill 1 hour.
Combine fresh ricotta cheese, honey, and salt in a
ayers of paper towels. Spoon ricotta cheese into bowl. Let drain at
ver large bowl.
Place ricotta cheese in the prepared strainer; cover
dd the thyme, garlic (if using) and spinach.
Continue to
) cup.
Add the fresh spinach and cook until the
ccording to package directions if fresh. Drain pasta reserving 1 cup
Using an electric mixer, beat the cream cheese at high speed until light
Drain the ricotta cheese in a cheesecloth-lined strainer
spinach and 1/2 the ricotta cheese. Transfer to prepared baking dish
Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
o 20 minutes.
Combine ricotta cheese, milk, confectioners' sugar, and vanilla
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
hicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and
ixing bowl along with the ricotta and basil.
Open the
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
he tomato-sausage mixture and ricotta cheese.
Spread the pasta and
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
Makes 6 first course servingss. Top with sauce of choice. I made bolognese.
Boil the Water,and add salt.
Boil the zucchini for about 2 min, let it cool off.
Cut it in pices of 1 cm.
Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
Boil the pasta.
When the pasta is ready drain it from water and add the zucchini, and basil.
Mix it with the ricotta cheese.
Serve with parmesan.