A Gathering of Veggie Deliciousness!
OVEN BAKED SPINACH RICOTTA STUFFED PACCHERI Prep time: 30 minutes Cook time: 1 hour 10 minutes Total time: Serves: 14-16 Oven Baked Spinach Ricotta Stuffed Paccheri, miniature version of the well-known Cannelloni with a tasty filling, and baked in the oven to create a cheesy, saucy, textured, all round goodness affair. Ingredients Tomato sauce: 1200…
CARNIVAL ITALIAN SWEET RICOTTA RAVIOLI Prep time: 40 minutes Cook time: 30 minutes Total time: Serves: 25-30 ravioli A pocket full of goodness! A delightful pastry shell hosting a creamy lightly sweetened ricotta filling with wonderful morsels of dark chocolate, cinnamon, and Grand Marnier. Ingredients 3 eggs 2 Tbsp sugar 50 g vegetable oil (we used…
CROSTINI MISTI (MIXED CROSTINI) Prep time: 30 minutes Cook time: 25 minutes Total time: 55 minutes Serves: 4 An array of flavors from goat cheese and zucchini, to salami and ricotta, vibrant flavors and beautiful presentation to tantalize you. Ingredients Cannellini beans, artichocke hearts, nicoise olives: cannellini beans olive oil salt and pepper 2 tablespoon…
Butternut Beet and Ricotta Galette Prep time: Cook time: Total time: Serves: This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and creamy cheeses, wrapped up in a flaky golden crust and sprinkled with rosemary. Ingredients Dough: 1¼ (137 g) cup all-purpose flour ¼ tsp salt 8 Tbsp (113 g) cold unsalted…
ORANGE CRANBERRY RICOTTA CAKE Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour Serves: 8-10 Moist and rich, mildly sweet, just enough tart from the cranberries, and with a subtle, lovely, orange flavor. Ingredients 320 g granulated sugar (or light brown sugar) 1 orange, zest and juice 160 g ricotta 80 g…
Asparagus, Dill & Ricotta Tart Prep time: 40 minutes Cook time: 20 minutes Total time: 1 hour 10 minutes Serves: 6 A simple ricotta, asparagus, cherry tomato, lemon & dill, flakey filo pastry tart. Perfect for a light summer dinner, lunch or brunch. Ingredients 12 medium sized fresh asparagus spears (or 14 small/10 large) 6…
Penne Ricotta, Saffron and Cherry tomato confit Prep time: 10 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 20 minutes Serves: 4 Penne Ricotta, Saffron and Cherry tomatoes confit, the creamiest of pasta without the use of any cream, just ricotta blended with saffron and pasta cooking water. With some delightful cherry…
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND PINE NUTS Prep time: 1 hour, 30 minutes Cook time: 35 minutes Total time: 2 hours, 5 minutes Serves: 4 A delicious filling made of roasted pumpkin, ricotta and breadcrumbs, enveloped in a smooth, light, homemade pasta dough. Cooked in a brown butter, sage and pine nut sauce….
BASIL RICOTTA GNUDI IN LEMON BUTTER SAUCE Prep time: 8 hours 40 minutes Cook time: 10 minutes Total time: 8 hours 50 minutes Serves: 4 Basil Ricotta Gnudi in lemon butter sauce, a dinner recipe that will have you feeling like you are fine dining in luxurious and delicate flavors, using basic Italian ingredients and…
Lighter Vegan Ricotta Prep time: 2 minutes Cook time: 2 minutes Total time: 4 minutes Serves: 1 heaping cup This lighter version vegan ricotta is extremely versatile, packed with plant based protein this recipe goes extremely well with both savory & sweet recipes. One secret ingredient makes all the difference. Ingredients 1/4 cup quick soaked…
Roasted Grape Crostini with Lemon Ricotta Prep time: Cook time: 30 mins Total time: Serves: This Roasted Grape Crostini is the perfect easy, elegant appetizer. Toasty crostini are layered with lemon ricotta, oven-roasted grapes, fresh herbs, and floral honey. Ingredients 1½ cups ricotta cheese 1 lemon, zested sea salt and pepper, to taste For the…
Ricotta Tomato Tart Prep time: Cook time: Total time: Serves: Ricotta Tomato Tart with Gluten-free Cornmeal Crust and Arugula Walnut Pesto Ingredients Gluten-free Cornmeal Crust: ½ cup cornmeal ⅓ cup sweet rice flour ¼ cup oat flour ¼ cup tapioca starch ½ teaspoon xanthan ¼ teaspoon sea salt 1 teaspoon fresh thyme leaves 8 tablespoons…