LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
WHIPPED RICOTTA WITH LEMON AND OLIVE OIL RECIPE - (4.4/5)
Provided by KDCooks
Number Of Ingredients 8
Steps:
- In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread
NONNA'S LEMON RICOTTA BISCUITS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 biscuits
Number Of Ingredients 12
Steps:
- Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
FETA AND RICOTTA CHEESE FONDUE
Fondue is a great fall and winter meal. Warms you up right down to your toes! I love it after a walk in the woods on those chilly, fall days! I do mine in my little crock pot before I leave and then it is piping hot when I get back.
Provided by Saturn
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper.
- Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
- Stir in lemon juice, and garnish with the parsley if desired.
- Serve at once. As the fondue cools, it loses flavor. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away.
- Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both!
Nutrition Facts : Calories 265.8, Fat 23, SaturatedFat 15.1, Cholesterol 81, Sodium 448.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1.7, Protein 11.3
ITALIAN LEMON RICOTTA CAKE
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Provided by Angela Allison
Time 1h7m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
RICOTTA LEMON FONDUE
Here's a little snack I make every year to nibble while watching the Oscars. It's light and creamy, fruity and tangy and a perfect accompaniment to the glitz and glamor of the night. By the way, Golden Globes are on this Sunday evening.
Provided by Linda Dalton @Stripey
Categories Other Desserts
Number Of Ingredients 6
Steps:
- Place all ingredients except strawberries in a blender or food processor. Whirl until smooth. Pour into a serving dish, cover, and refrigerate about an hour (to let the flavors meld). It's time to dip the strawberries.
- No strawberries? Cubed pound cake is a fabulous substitute.
LEMON RICOTTA PASTA WITH VEGETABLES
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Provided by Kayla Kinney
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
- Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
- Plate and top with mozzarella.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g
More about "ricotta lemon fondue food"
THE PASTA QUEEN'S LEMON RICOTTA DELIGHT RECIPE - TODAY
From today.com
3.9/5 (200)Category EntréesAuthor Nadia Caterina Munno, \Total Time 20 mins
FRANK’S LEMON RICOTTA TORTE | FOOD CHANNEL
From foodchannel.com
10 BEST LEMON RICOTTA DESSERT RECIPES - YUMMLY
From yummly.com
BEST LEMON RICOTTA PASTA RECIPE - HOW TO MAKE …
From delish.com
RICOTTA LEMON MUFFINS RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
LEMON GARLIC BAKED RICOTTA | RECIPETIN EATS
From recipetineats.com
ONE POT LEMON RICOTTA PASTA - COZY CRAVINGS
From cozycravings.com
LEMON RICOTTA FETTUCCINE RECIPE - FOOD.COM
From food.com
LEMON RICOTTA FETTUCCINE - SIX HUNGRY FEET - RECIPES
From sixhungryfeet.com
BEST LEMON RICOTTA COOKIES WITH LEMON GLAZE RECIPES - FOOD …
From foodnetwork.ca
RICOTTA LEMON FONDUE | RECIPE | SUGAR FREE RECIPES, FOOD, CHEESE …
From pinterest.com
LEMON RICOTTA CAKE | READER'S DIGEST CANADA
From readersdigest.ca
RICOTTA FONDUE RECIPE | NO CALORIE SWEETENER & SUGAR SUBSTITUTE ...
From splenda.ca
15-MINUTE LEMON RICOTTA PASTA {QUICK AND EASY} - KEY TO MY …
From keytomylime.com
LEMON RICOTTA PASTA | ONE POT PASTA WITH RICOTTA AND LEMON
From onepotonly.com
PASTA WITH RICOTTA AND LEMON - CTV
From more.ctv.ca
FETA AND RICOTTA CHEESE FONDUE RECIPE
From recipeland.com
ONE POT LEMON RICOTTA PASTA - FOOD DOLLS
From fooddolls.com
RECIPE: DECADENT RICOTTA LEMON LOAF - ITALIAN SONS AND DAUGHTERS …
From orderisda.org
FROM THE FOOD EDITOR: USE LEFTOVER RICOTTA CHEESE FOR LEMON …
From tampabay.com
LEMON AND RICOTTA DOUGHNUTS | RICARDO
From ricardocuisine.com
ONE-POT LEMON RICOTTA PASTA - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
RICOTTA LEMON PASTA: ONE POT, 20 MINUTE RECIPE - TASTY OVEN
From tastyoven.com
ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEMON RICOTTA PASTA - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
EASY LEMON RICOTTA PASTA – REAL FOOD WITH SARAH
From realfoodwithsarah.com
VEGAN LEMON RICOTTA PASTA | EASY & HEALTHY - FROM MY BOWL
From frommybowl.com
LEMON RICOTTA PASTA – A COUPLE COOKS
From acouplecooks.com
LEMON RICOTTA PASTA - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
RICOTTA LEMON FONDUE | RECIPE | FOOD, SUGAR FREE RECIPES, PARTY …
From pinterest.com
LEMON RICOTTA PASTA - FEELGOODFOODIE
From feelgoodfoodie.net
WHIPPED RICOTTA WITH LEMON RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
RICOTTA LEMON LOAF - LAZY ITALIAN CULINARY ADVENTURES
From thelazyitalian.com
EASY LEMON RICOTTA PASTA - SAVORING ITALY
From savoringitaly.com
LEMON RICOTTA CAKE - SUPER MOIST AND ZINGY - SUGAR SALT MAGIC
From sugarsaltmagic.com
LEMON RICOTTA COOKIES WITH A SIMPLE GLAZE | THE FOODIE AFFAIR
From thefoodieaffair.com
LEMON RICOTTA COOKIES WITH A LEMON GLAZE | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON RICOTTA PASTA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love