ricotta Archives - Page 2 of 2 -

December 10, 2015

Ricotta Goat Cheese Polenta Bake with Mushrooms, Greens, and Caramelized Onions

December seems to be an especially tricky month for finding balance. There is so much joy, so much celebrating, so much wonder. Yet there’s also an inevitable busyness that leads to such a frantic pace of life, which seems so contrary to what this season is supposed to be about. Eating in balance is also difficult when all I want to do is bake holiday goodies all day long. This polenta dish provides at least some balance– a little savory to counter all of the sweet. It’s simple enough for busy days and nourishing enough to compensate for having a bit too much dessert. The caramelized onions, mushrooms, and greens along with some fresh thyme make an excellent trio; the ricotta and goat cheese add a touch of creaminess, just enough to make it slightly indulgent but not overly so. The key to perfectly creamy polenta is cooking it over low heat for at least 30 minutes, stirring occasionally and gradually adding more water. While 30 minutes may seem a bit laborious, it’s just enough time to caramelize the onions, soften the mushrooms, and wilt the greens while the polenta cooks. Afterwards with some quick assembly, it all melds together in the oven with mounds of soft and melty ricotta and goat cheese. It’s perfect for chilly evenings gathered around the table with loved ones and friends.

September 24, 2015

Lemon Ricotta Pancakes

We had the pleasure of dining at the American Spoon Cafe this past summer during a family weekend up in northern Michigan. We ended up eating there twice in the same weekend because there were just so many things on their menu that we couldn’t resist (unusual since we usually try to experience as many new places as we can when we travel). On one of those occasions, both of our kids ordered adult-sized portions of their lemon ricotta pancakes. My oldest cleaned up his plate without any hesitation and my youngest came very close to finishing hers. To say they tasted good would be an understatement. Incredibly scrumptious would be more like it. I wanted to make a whole grain version of those same pancakes at home, partly to reminisce about our summer travels and partly because I wanted a plate for myself this time.

April 28, 2014

Spinach and Prosciutto Stuffed Shells

It’s amazing how the quality of ingredients used can completely change the way a dish tastes. There is a world of difference between stuffed shells made with fresh whole milk ricotta without any added gums or stabilizers and those made with ricotta packed with added stabilizers. The ricotta in these stuffed shells lends to a creamy and slighty sweet dish with the prosciutto balancing the sweetness with its salty flavor. The prosciutto transforms this meal into one that is worthy of serving to company and it is perfect for making ahead of time and simply putting in the oven as guests arrive. Enjoy!

Spinach and Prosciutto Stuffed Shells

Serves: 6

Ingredients

For the shells:
15 oz. whole milk ricotta
8 ounces fresh baby spinach
½ cup grated mozzarella cheese
½ cup grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, slightly beaten
½ teaspoon salt
¼ teaspoon ground black pepper
20 pasta shells
extra mozzarella and parmesan for sprinkling on top
For the sauce:
1 14.5 ounce can stewed tomatoes
1 14.5 ounce can tomato sauce
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic salt

Instructions

Cook pasta shells in salted boiling water according to package directions.
Cook the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze excess water out and roughly chop spinach.
In a medium bowl, mix the ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt, and pepper until well blended. Set aside.
In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano, and salt.
In a 9x13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan.
Divide the ricotta filling among the stuffed shells, about 1½ - 2 tablespoons per shell. Arrange the shells neatly in the baking pan.
Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and parmesan cheese.
Cover tightly with foil and bake for 20 minutes at 400. Uncover and continue baking for another 15 minutes, until cheese is melted.

Notes

filling adapted from Giada De Laurentiis's Lasagna Rolls