Cherry Ricotta Casserole Recipes

CHERRY RICOTTA CASSEROLE

Steps:

• Preheat the oven to 160 °C.
• Divide the eggs and beat the egg whites until stiff.
• In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
• Blend in semolina and ricotta cheese. Fold in egg whites carefully.
• Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
• Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
• Bake for approximately 35 mins and enjoy. =).

CHERRY RICOTTA TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
• Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
• Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
• Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
• Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
• Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
• Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

RICOTTA -SPINACH CASSEROLE

Steps:

• Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
• Heat oven to 350 degrees F.
• Grease a 1 1/2 quart casserole dish.
• Pour in the spinach mixture.
• Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.

SAUSAGE-BROCCOLI RICOTTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• in a skillet cook the sausage meat with onions and garlic until the meat is browned; drain fat and place in a large bowl to cool slightly.
• To the bowl add in frozen thawed broccoli and 1 cup cheddar cheese; pour the mixture into prepared baking dish.
• in a bowl whisk eggs with 1/2 cup cheese, ricotta cheese, half and half cream, cayenne, seasoned salt and black pepper; pour over the broccoli in the baking dish.
• Sprinkle with grated cheddar cheese (any amount desired) then arrange tomato slices on top.
• Cover with foil and bake for 30 minutes.
• uncover and continue baking for 10-15 minutes more.
• Let satnd for 10 minutes before serving.