onsiderably.
Now add the ricotta cheese to the milk and stir
mall bowl.
Stir in ricotta cheese, parmesan cheese and parsley.
To
utmeg, to taste. Mix in ricotta cheese.
Spread 1/4 of
o a boil.
Boil pasta, uncovered, for about 5 to
Prepare bechamel sauce. I use recipe #117939. After the straining and
repare the cheese filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, garlic
ver high heat. Add the pasta and cook until tender but
ater to a boil for pasta.
Heat olive oil in
tir in parmesan cheese.
In small bowl, blend ricotta cheese, egg and
Cook spaghetti as directed on package.
While spaghetti is cooking, mix Ricotta cheese, Parmesan cheese, parsley, salt and pepper.
When spaghetti
is
done \"al dente\" drain lightly and place in serving
platter.
Toss
with
butter
and
then Ricotta cheese mixture.
If a
little
dry, add a little water from cooking spaghetti.
Sprinkle
with
additional
Parmesan cheese and pepper.
Serve immediately.
Makes 4 to 6 servings.
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.
o taste.
Add the pasta to the sauce and stir
oo thick.
Add the ricotta cheese and mix, using a wooden
br>Whip together butter and ricotta cheese. This recipe calls for 1 1
Prepare yellow pudding cake mix.
Follow box recipe on cake box.
Pour batter into pan.
In a bowl mix Ricotta cheese, sugar, eggs and vanilla.
Mix and pour over batter.
When it cools, sprinkle confectioners sugar on top.
Place ricotta cheese in strainer. Drain for about
ut as much liquid from Ricotta cheese and discard.
In a
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
br>Blend one cup of ricotta cheese with 1/2 cup shredded
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.