Type what you have

Ingredients

• ✓ ricotta cheese
• cherry
• feta cheese
• coriander
• sugar
• lemon juice

Instructions

1. 1 Combine chopped cherries with accumulated juices, ricotta cheese, feta cheese, coriander, sugar, and lemon juice in a large bowl. Chill before serving.

By msngutah

Ingredients

• ✓ ricotta cheese
• feta cheese
• red pepper
• pepperoncini pepper
• cayenne pepper
• lemon juice

Instructions

1. 1 Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
2. 2 Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
3. 3 Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.

By Jimmy the Greek

Ingredients

• ✓ ricotta cheese
• salt

Instructions

1. 1 Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ ricotta cheese
• whipping cream
• salt

Instructions

1. 1 Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ ricotta cheese
• basil
• salt
• garlic powder
• black pepper
• red pepper flakes

Instructions

1. 1 Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ ricotta cheese
• puff pastry
• all-purpose flour
• pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
2. 2 Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
3. 3 Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
4. 4 Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
5. 5 Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

By Magda

Ingredients

• ✓ ricotta cheese
• mushroom
• olive oil
• parmesan cheese
• mozzarella cheese
• pesto

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. 3 In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
4. 4 Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

By Lisa B

Ingredients

• ✓ ricotta cheese
• baguette
• basil
• black mission fig
• balsamic vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Ingredients

• ✓ ricotta cheese
• chicken breast
• onion
• garlic
• spinach
• parmesan cheese
• butter
• crescent roll dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
3. 3 Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
4. 4 Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

By candace

Ingredients

• ✓ ricotta cheese
• sea salt
• eggplant
• bread crumb
• egg
• olive oil
• pita chip
• cherry tomato
• basil leaf

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
3. 3 Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

By Nashville Nosher

Ingredients

• ✓ ricotta cheese
• pork sausage
• cheese blend
• green onion
• sun-dried tomato
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ ricotta cheese
• olive oil
• nectarine
• olive oil
• bread
• almond
• honey
• mint

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. 2 Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
3. 3 Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate; cool slightly. Cut each wedge in 1/2 lengthwise to create 16 pieces.
4. 4 Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
5. 5 Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds; drizzle with honey and sprinkle fresh mint on top. Cut each toast in half and serve.

By France Cevallos

Ingredients

• ✓ ricotta cheese
• multigrain tortilla
• honey
• kosher salt
• cooking spray
• strawberry
• basil
• balsamic glaze
• arugula
• pine nut

Instructions

1. 1 Preheat a conventional oven to 400 degrees F.
2. 2 Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
3. 3 Coat tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
4. 4 In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
5. 5 Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.

By Allrecipes Member

Ingredients

• ✓ ricotta cheese
• garlic
• olive oil
• gorgonzola cheese
• heavy cream
• salt
• sage
• cheesecloth
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
3. 3 Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
4. 4 Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
5. 5 Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
6. 6 Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
7. 7 Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
8. 8 Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
9. 9 Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

By Annie Campbell

Ingredients

• ✓ ricotta cheese
• balsamic vinegar
• honey
• lemon juice
• black pepper
• naan bread
• peach
• prosciutto
• basil

Instructions

1. 1 Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
4. 4 Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

By SunnyDaysNora

Ingredients

• ✓ ricotta cheese
• turkey sausage
• egg
• mozzarella cheese
• parmesan cheese
• parsley
• prosciutto
• black pepper
• pizza dough
• egg
• water

Instructions

1. 1 Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
4. 4 Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
5. 5 Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
6. 6 Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
7. 7 Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

By myjo

Ingredients

• ✓ ricotta cheese
• pork sausage
• spinach
• green onion
• red pepper flake
• feta cheese
• salt
• black pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
6. 6 Brush triangles with melted butter.
7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest

Ingredients

• ✓ ricotta cheese
• whole milk
• active dry yeast
• sugar
• flour
• sunflower oil
• kosher salt
• mozzarella cheese
• egg yolk
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ ricotta cheese
• ground chicken
• butter
• cayenne pepper sauce
• cooking spray
• pasta shell
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ ricotta cheese
• grape
• olive oil
• thyme
• oregano
• salt
• black pepper
• baguette
• lemon zest
• balsamic glaze

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ ricotta cheese
• vegetable oil
• red onion
• spinach
• salt
• black pepper
• nutmeg
• parmesan cheese
• puff pastry
• egg
• cherry tomato

Instructions

1. 1 Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
2. 2 Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
3. 3 Roll out puff pastry sheet and evenly cover with spinach and cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour or up to 24 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
5. 5 Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the trunk. Brush with egg.
6. 6 Bake in the preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

By tea

Ingredients

• ✓ ricotta cheese
• chicken breast
• salt
• black pepper
• cayenne pepper
• olive oil
• water
• mozzarella cheese
• monterey jack cheese
• parmigiano-reggiano cheese
• marinara sauce
• panko bread crumb
• olive oil
• parmigiano-reggiano cheese
• mozzarella cheese
• monterey jack cheese
• parsley

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• white sugar
• butter
• water
• egg
• white sugar
• flour
• cinnamon
• honey

Instructions

1. 1 Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
4. 4 Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
5. 5 Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

By Alexandra S

Ingredients

• ✓ ricotta cheese
• olive oil
• onion
• green onion
• garlic
• spinach
• parsley
• feta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ ricotta cheese
• pancake mix
• skim milk

Instructions

1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
2. 2 Heat a lightly oiled griddle over medium-high heat.
3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB

Ingredients

• ✓ ricotta cheese
• yellow cake mix
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
2. 2 In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

By Sandy Pescosolido

Ingredients

• ✓ ricotta cheese
• spinach
• parmesan cheese
• egg
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH

Ingredients

• ✓ ricotta cheese
• confectioners' sugar
• cinnamon
• vanilla extract
• nutmeg
• peach pie filling
• lemon juice

Instructions

1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir

Ingredients

• ✓ ricotta cheese
• unsweetened chocolate
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ ricotta cheese
• white sugar
• egg
• vanilla extract
• lemon
• all-purpose flour
• baking powder
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
3. 3 Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
4. 4 Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

By Kim's Cooking Now