RECIPE USING RICOTTA CHEESE RECIPES

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HOW TO MAKE RICOTTA FROM WHEY | TRADITIONAL WHEY RICOTTA ...



How to Make Ricotta From Whey | Traditional Whey Ricotta ... image

Provided by admin

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 16

2 gallons
fresh whey (use within a few hours of straining)
1 gallon
milk, optional
½ cup
distilled white vinegar
Cheese salt or non-iodized salt

Steps:

  • If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield.
  • Gently heat whey/milk to 195°F. Consider using a double boiler to prevent scorching. Stir constantly and watch the temperature carefully. While it isn't necessary to be exact, be careful not to let the whey boil, as it boils over easily and is very messy.
  • Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.
  • Place a colander in the sink and place a coffee filter or butter muslin in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.
  • Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.
  • Mix the ricotta with salt, to taste.
  • Consider using a ricotta basket and storage container so any remaining whey can drain and keep the cheese from becoming soggy while the ricotta is stored in the refrigerator.
  • Store ricotta in the refrigerator and use within 1 week.

HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING RECIPE | FOOD ...



Homemade Ravioli with Ricotta Cheese Filling Recipe | Food ... image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

4 eggs, plus 2 eggs, beaten, for egg wash
3 cups all-purpose flour, plus additional for dusting
1/2 cup water
Ricotta Cheese Filling, recipe follows
 1 cup ricotta cheese, well drained
 1 egg
Salt and pepper
 Salt and pepper

Steps:

  • In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. 
  • Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick. 
  • Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking. 
  • Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
  •  In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

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