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Ingredients: 1 Pound(s) Flour 6 Ounce(s) Sweet cream butter 8 Eggs 3 Pinches salt, to taste 15 Ounce(s) Ricotta cheese 2 Ounce(s) Spinach, trimmed,washed 13 Ounce(s) Parmesan cheese, grated 1 Pinch(s) Black pepper, to taste 2 Pinches nutmeg, to taste 1 Quart(s) Heavy cream 4 Ounce(s) Mascarpone cheese 2 Pinch(s) White pepper Directions: STEP ONE: The Dough-- Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator. STEP TWO: The Filling-- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid. STEP THREE: The Agnolotti-- Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water. STEP FOUR: The Sauce-- For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon. Serve agnolotti on warm plates with warm sauce.
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Turen up the heat an Braised artichokes with ricotta and spinach stuffing Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve Homemade ricotta cheese This recipe makes 1 quart (2 pounds) (4 cups) of ricotta cheese, but you can freeze any that will not be used within a week. It does become a little granular when frozen, so it's best to beat it with a rotary mixer or whirl it in a food processor bef Blueberry ricotta pancakes 1. Combine the blueberries and mapl syrup in a small saucepan. Cook over medium heat until the berries begin to pop. Keep warm for serving. 2. In a medium bowl, stift together the flour, baking soda, baking powder, and salt. 3. In another bowl, mix toge Ricotta cinnamon pancakes with sauteed apples Before beginning prepare the apples. 1) In a food processor or blender, process the ricotta, eggs, honey, oil, lemon juice, flour, baking powder, salt and conamon to mix. 2) Preheat the oven to 200 degrees to hold the finished pancakes. 3) Heat a griddle Ricotta cheese and watermelon Combine cheese, lemon rind, jui ce, salt and pepper in a bowl. Mix well using a fork. Remove some of the seeds from the watermelon and roast in moderate oven 180~C for 7-8 minutes. Allow to cool. Arrange watermelon slices on plates and add ricotta cheese "stedda" ricotta I use this very simple recipe from the The American vegetarian cookbook: from the fit for life kitchen. You can use this recipe instead of the ricotta in this way or you can mix it through your (home made) tomato sauce. Blend 3/4 of the tofu wit Agnolotti bandiera part 1 1.Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough f Agnolotti ignudi al mascarpone (meat balls in mascarpone) Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and Agnolotti-alla-fraccaro (ravioli) 1 pn White pepper 1 pn Red pepper 1 x Egg yolk FOR THE PASTA: Pour the flour onto a large pastry board. Make a well in the middle and add the eggs, water and salt. Work the eggs and water into the flour, then knead to a smooth elastic dough, Ricotta pudding Pess the ricotta through a sieve into a bowl. Finely chop the candied fruits and stir into the sieved ricotta with half the Marsala. Put the cream, sugar and orange rind in another bowl and whip until the cream is standing in soft peaks. Fold the whipped Cappelletti w/ricotta & snails 1. To prepare filling, soak snails in cold water for 30 minutes to remove sulphur taste, then drain. Melt butter in a saute pan over low heat with garlic cloves. Cook garlic until it becomes translucent, then discard & add snails. Cook snails Caramel ricotta pudding Preheat oven to 325 degrees. In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, stirring occasionally until the sugar dissolves. When the mixture begins to boil, stop stirring and cook until the syrup starts to br