CALORIES IN RICOTTA CHEESE RECIPES

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
• Increase speed to high; beat until light and fluffy, about 5 minutes.
• At medium speed, beat in ricotta, vanilla, and eggs until well combined.
• Reduce speed to low.
• Add flour, baking powder, and salt; beat until dough forms.
• Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
• Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
• With pancake turner, remove cookies to wire rack to cool.
• Repeat with remaining dough.
• When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
• With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
• Set cookies aside to allow icing to dry completely, about 1 hour.