Baked Ricotta With Lemon And Herbs Recipes

HERBED BAKED RICOTTA WITH LEMON

Steps:

• Preheat oven to 375 degrees
• Chop all the herbs
• Grate the lemon
• Shred the parmesan cheese if you are using a block of cheese, otherwise, packaged shredded parmesan cheese is good to use.
• In a medium-size bowl combine the ricotta, herbs, kosher salt, and lemon zest. This can also be combined directly in the baking dish.
• Spoon the ricotta mixture into a 6' baking dish.
• Sprinkle the Parmesan cheese over the ricotta
• Bake for 10-15 minutes or until hot, bubbly, and golden brown on top.
• When done drizzle the olive oil on top of the ricotta while hot and add a sprinkling of sea salt.
• Serve warm with bread or crackers.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.