Recently in ricotta Category

Soft, homemade crepes filled with ricotta and topped with tomato sauce take the place of manicotti shells in this rich Italian dish. Suggested additions to the filling: cooked Italian sausage, chopped spinach, sauteed vegetables. Note: making large crepes requires thin batter and a skillful hand, smaller ones are easier to cook and flip.

For the crepes
1 large egg
1 cup flour
¼ teaspoon salt
¾ cup whole milk, more as needed to thin the batter
canola oil, as needed to lightly grease the pan

For the filling
16 ounces ricotta or cottage cheese
1 large egg, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste
2 cups marinara sauce
¼ cup grated Parmesan cheese

Add the pasta ingredients to the bowl of a blender. Blend, adding more milk one teaspoon at a time, until batter is a thin, almost runny consistency. Heat a nonstick 8-inch skillet over medium-low heat. Brush pan lightly with oil, if needed (see note). Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. And don't forget, the first one or two might end up being sacrificial until you get the hang of swirling the pan.Transfer to a flat dish or tray. Repeat with remaining batter.

Preheat oven to 350F. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes. Sprinkle remaining grated cheese over top and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.

Original recipe

Crunchy cornbread mini-muffins topped with balsamic dressed tomatoes and creamy ricotta, these little mini tartlets make elegant appetizers for a fancy party. Don't be fooled by the long list of instructions, these actually come together very quickly.

½ cup yellow cornmeal
½ cup all-purpose four
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 egg
2 tablespoons butter, melted

2 cups red and yellow tomatoes or cherry tomaotes, halved, seeded, 1/4-inch dice
1 garlic clove, minced or pressed
1 tablespoon grated Parmesan cheese
1 tablespoon chopped basil (or fresh oregano)
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
Salt and ground pepper
¾ cup whole milk ricotta cheese
Basil thinly sliced for garnish.

Preheat the oven to 375 degrees.
Butter two 12-cup mini-muffin pans.
In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
In another bowl, whisk the milk with the egg and melted butter.
Pour the milk mixture into the dry ingredients and stir to combine. Do not over mix.
Spoon the batter into the muffin cups, filling them halfway. Bake for 10 minutes or until golden. Cool in the pans for 5 minutes, then turn out to cool completely.
After dicing the tomatoes, wrap in paper towels to absorb the moisture.
In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil, vinegar and olive oil. Season with salt and pepper.
In a small bowl, season the ricotta with salt and pepper.
Using a small serrated knife, slice off the domed tops of the muffins. Slice off a small part of the rounded dome to make a stable base, if necessary
Top the cut side of the muffins with the ricotta, about a teaspoon of the tomato mixture and garnish with the thinly sliced basil.

Makes 2 Dozen Tartlets
Original recipe