RICOTTA CHEESE MIXTURE
This ricotta cheese mixture combines three kinds of cheeses and seasonings and is perfect for filling your favorite Italian baked dishes - lasagna, baked ziti, manicotti and more.
Provided by Sherri Hall
Categories Ingredient Main Course
Time 10m
Number Of Ingredients 7
Steps:
- Place ricotta cheese in a large mixing bowl.
- Add mozzarella and Romano cheeses and stir.
- Stir in eggs.
- Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use.
Nutrition Facts : Carbohydrate 3 g, Protein 11 g, Fat 12 g, SaturatedFat 8 g, Fiber 1 g, Calories 168 kcal, ServingSize 1 serving
RICOTTA MIXTURE
I have not tried this recipe. I got the recipe off a box of lasagne noodles. The directions say to spread 1/2 of the ricotta mixture on after spreading 1/3 of meatsauce being used.
Provided by internetnut
Categories Very Low Carbs
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whip ricotta in mixing bowl with eggs, chives, and pasley.
- Add salt and pepper to taste.
Nutrition Facts : Calories 153.7, Fat 11.3, SaturatedFat 6.6, Cholesterol 108.1, Sodium 85.7, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 10.5
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
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