Baked Ricotta With Lemon And Herbs Food

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.

BAKED RICOTTA WITH LEMON & HERBS

Steps:

• Preheat the oven to 180°C. Combine the ricotta, beaten egg, garlic, lemon rind, sea salt and herbs, mixing well.
• Divide between 6 small oven-proof ramekins and put them on a shallow baking tray.
• Cook ricotta pots for 12-15 minutes or until puffed, golden and set.
• For the sun-dried tomato salad, slice the dried tomatoes into strips and toss with lemon, parsley and sweet chilli.
• Serve the ricotta warm with a topping of salad and grilled ciabatta on the side.

BAKED RICOTTA WITH LEMON AND HERBS

Steps:

• Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
• Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

RICOTTA CHEESE SPREAD WITH LEMON AND HERBS

Steps:

• Empty the container of ricotta into a strainer and place over a bowl.
• Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
• Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
• Stir until blended.
• Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
• Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
• Serve with crackers, bread, or raw vegetables.
• *I used the 4 hour drain time as the cooking time for this recipe*.

CHILLI AND HERB BAKED RICOTTA

Steps:

• Place ricotta on an oven tray lined with baking paper.
• Drizzle with oil, sprinkle with pepper and half of the chilli.
• Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
• Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.

BAKED HERBED RICOTTA

Steps:

• Preheat oven to 350 degrees.
• Lighly oil a 4 cup souffle or baking dish.
• Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
• Bake 15 minutes. Serve with toasts.

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.

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.