HEALTHY RECIPES WITH RICOTTA CHEESE RECIPES
RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
Nutrition Facts : Calories 408 calories, FatContent 27.7 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 10.0 g sugar, SodiumContent 2.0 g salt, FiberContent 6.4 g fibre
RICOTTA CHEESE COOKIES RECIPE | ALLRECIPES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
Provided by Kiersten
Categories World Cuisine European Italian
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
Nutrition Facts : Calories 180.2 calories, CarbohydrateContent 27.6 g, CholesterolContent 27.7 mg, FatContent 6.5 g, FiberContent 0.4 g, ProteinContent 3.2 g, SaturatedFatContent 3.9 g, SodiumContent 201.7 mg, SugarContent 16.2 g
More about "healthy recipes with ricotta cheese recipes"
SPINACH & RICOTTA CANNELLONI| PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 715 calories per serving
Total Time 1 hours 10 minutes
Calories 715 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
- Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
- Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
- After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
- Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
- By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy.
- Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
- To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
- Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.
See details
RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
See details
SPINACH & RICOTTA CANNELLONI| PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 715 calories per serving
Total Time 1 hours 10 minutes
Calories 715 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
- Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
- Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
- After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
- Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
- By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy.
- Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
- To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
- Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.
See details
BEST RECIPES THAT START WITH RICOTTA CHEESE | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
From allrecipes.com
See details
VANILLA RICOTTA DESSERT - HEALTHY RECIPES BLOG
22/9/2020 · More ricotta recipes that you might like. I really like ricotta cheese, and use it in several of my recipes. I like its delicate flavor and texture and its lovely creaminess. My favorite recipes to make with this tasty cheese are ricotta cheesecake and lemon ricotta pancakes. Both are very tasty and a breeze to make. Subscribe
From healthyrecipesblogs.com
From healthyrecipesblogs.com
See details
OUR BEST HEALTHY BREAKFAST RECIPES - FOOD COM
Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet-and-tart citrus, and of course a beautiful color. Get the Recipe: Blood ...
From foodnetwork.com
From foodnetwork.com
See details
HEALTHY HOLIDAY RECIPES - FOOD COM
12/11/2021 · Ellie's take on this retro appetizer replaces most of the full-fat cream cheese with reduced-fat cottage cheese. With only 60 calories in three pieces, this is an appetizer you can feel good about ...
From foodnetwork.com
From foodnetwork.com
See details
RICOTTA PIE (ITALIAN CHEESECAKE - NO CREAM CHEESE ...
Remove crust from refrigerator, allow to sit 20 minutes or so, and roll out four crusts. Grease and flour 2 large, deep dish pie pans and line with two crusts.
From cooks.com
From cooks.com
See details
HEALTHY RECIPES | BREAKFAST, LUNCH, DINNER, AND DESSERT ...
This berry ricotta cheesecake is the ultimate silly season ... Up your breakfast game with this cottage cheese, zesty avo and dukkha ... TikTok Australia's most popular healthy recipes revealed.
From bodyandsoul.com.au
From bodyandsoul.com.au
See details
HEALTHY LASAGNA RECIPES - EATINGWELL
This healthy broccoli rabe and turkey sausage lasagna recipe has plenty of vegetables and goes light on sausage, so it's lower in fat and calories than traditional lasagna recipes. The recipe makes enough for two 8-by-8-inch casseroles (four servings each)--have one for dinner tonight and freeze the other for a night when you don't have time to make dinner.
From eatingwell.com
From eatingwell.com
See details
BEST RECIPES THAT START WITH RICOTTA CHEESE | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
From allrecipes.com
See details
VANILLA RICOTTA DESSERT - HEALTHY RECIPES BLOG
22/9/2020 · More ricotta recipes that you might like. I really like ricotta cheese, and use it in several of my recipes. I like its delicate flavor and texture and its lovely creaminess. My favorite recipes to make with this tasty cheese are ricotta cheesecake and lemon ricotta pancakes. Both are very tasty and a breeze to make. Subscribe
From healthyrecipesblogs.com
From healthyrecipesblogs.com
See details
RICOTTA CHEESE COOKIES RECIPE | ALLRECIPES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
From allrecipes.com
From allrecipes.com
See details
OUR BEST HEALTHY BREAKFAST RECIPES - FOOD COM
Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet-and-tart citrus, and of course a beautiful color. Get the Recipe: Blood ...
From foodnetwork.com
From foodnetwork.com
See details
HEALTHY HOLIDAY RECIPES - FOOD COM
12/11/2021 · Ellie's take on this retro appetizer replaces most of the full-fat cream cheese with reduced-fat cottage cheese. With only 60 calories in three pieces, this is an appetizer you can feel good about ...
From foodnetwork.com
From foodnetwork.com
See details
RICOTTA PIE (ITALIAN CHEESECAKE - NO CREAM CHEESE ...
Remove crust from refrigerator, allow to sit 20 minutes or so, and roll out four crusts. Grease and flour 2 large, deep dish pie pans and line with two crusts.
From cooks.com
From cooks.com
See details
HEALTHY RECIPES | BREAKFAST, LUNCH, DINNER, AND DESSERT ...
This berry ricotta cheesecake is the ultimate silly season ... Up your breakfast game with this cottage cheese, zesty avo and dukkha ... TikTok Australia's most popular healthy recipes revealed.
From bodyandsoul.com.au
From bodyandsoul.com.au
See details
HEALTHY LASAGNA RECIPES - EATINGWELL
This healthy broccoli rabe and turkey sausage lasagna recipe has plenty of vegetables and goes light on sausage, so it's lower in fat and calories than traditional lasagna recipes. The recipe makes enough for two 8-by-8-inch casseroles (four servings each)--have one for dinner tonight and freeze the other for a night when you don't have time to make dinner.
From eatingwell.com
From eatingwell.com
See details
