RICOTTA CHEESE RECIPES HEALTHY RECIPES

14 HEALTHY EASY RICOTTA CHEESE RECIPES - CRISPYFOODIDEA

14 Healthy Easy Ricotta Cheese Recipes - Crispyfoodidea image

Here you will get 14 different types of Ricotta Cheese Recipes that can be serves as verious courses. Check out the recipes here.

Provided by Priyanka

Ingredients

HEALTHY RECIPES WITH RICOTTA CHEESE RECIPES

HEALTHY RECIPES WITH RICOTTA CHEESE RECIPES image

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

Ingredients

25 g dried porcini mushrooms
4 anchovy fillets, from sustainable sources optional
1 dried red chilli
2 cloves of garlic
700g passata
8 black olives (stone in)
½ a bunch of fresh basil (15g)
1 large free-range egg
400 g ricotta cheese
1 whole nutmeg for grating
1 lemon
40 g Parmesan cheese
1 heaped tablespoon plain flour
olive oil
balsamic vinegar
400 g firm green or yellow baby courgettes
1 tablespoon extra virgin olive oil
1 fresh red chilli
½ a bunch of fresh mint (15g)
1 lemon

Steps:

{ "@type": "HowToStep", "text": "
1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
2. START COOKING Put the porcini into a mug and cover with boiling water.
3. 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.
4. 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.
5. 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.
6. 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.
7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
8. 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.
9. Finely chop and add the chilli and the top leafy half of the mint, then toss together.
10. 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, CarbohydrateContent 15.8 g carbohydrate, FatContent 27.7 g fat, FiberContent 6.4 g fibre, ProteinContent 21.8 g protein, SaturatedFatContent 11.2 g saturated fat, SodiumContent 2.0 g salt, SugarContent 10.0 g sugar

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HEALTHY RECIPES WITH RICOTTA CHEESE RECIPES

These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
From stevehacks.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving

{ "@type": "HowToStep", "text": "
1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
2. START COOKING Put the porcini into a mug and cover with boiling water.
3. 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.
4. 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.
5. 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.
6. 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.
7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
8. 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.
9. Finely chop and add the chilli and the top leafy half of the mint, then toss together.
10. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
" }

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