Ricotta Swirl Recipes
12 GENIUS RICOTTA RECIPES: WHIPPED RICOTTA & MORE!
This whipped ricotta recipe makes an impressive easy appetizer in 5 minutes! Top it with honey for a rich, savory sweet bite.
Provided by Sonja Overhiser
Categories Appetizer
Time 5m
Number Of Ingredients 8
Steps:
- Whisk the ricotta, milk, olive oil, salt and pepper by hand for about 2 minutes until light and fluffy. Alternatively, whisk on medium speed using a stand mixer fitted with the whisk attachment.
- Allow to stand 15 minutes before serving so it comes to room temperature. (You can also do this with the container of ricotta before whisking it.) You can serve immediately if you like, it will just be slightly cold.
- To serve, top with honey and if using, fresh thyme. Serve with warm pita bread, grilled bread, or crackers.
CARAMEL-SWIRL CHEESECAKE DESSERT
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.
RICOTTA LASAGNA SWIRLS
From the second edition of the American Heart Association cookbook. Easy and quick dish with all the flavors of a traditional lasagna.
Provided by DJM70
Categories < 60 Mins
Time 35m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash spinach and drain well. Chop finely and put in a large saucepan or skillet. Cook over low heat for 5 minutes. Drain and squeeze out the liquid. Mix spinach with the cheeses, nutmeg, salt and pepper.
- Spread mixture evenly along the length of a cooked lasagna noodle. Roll up and place in an oiled 8x8 baking dish.
- To make the sauce, saute the garlic and onions in oil and add the tomato sauce, basil and salt and pepper. Simmer 15 to 20 minutes.
- Cover the lasagna swirls with the sauce.
- Bake in a 350 degree oven for 20 minutes/.
Nutrition Facts : Calories 353.2, Fat 10.2, SaturatedFat 4.2, Cholesterol 21.3, Sodium 822.6, Carbohydrate 49.2, Fiber 5.5, Sugar 7.9, Protein 18.1
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RICOTTA SWIRL BREAD - PRETTY. SIMPLE. SWEET.
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Estimated Reading Time 4 mins
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- To make the dough: Place flour, sugar, and yeast in the bowl of a standing mixer fitted with the dough hook and mix on low speed until combined. Stir in salt. Add eggs and sour cream and mix until dough comes together, 2-3 minutes. While mixer is running, add butter, a few cubes at a time, and mix until incorporated, about 1-2 minutes. Continue mixing for another 8 minutes on medium speed, until dough is smooth and pulls away from the sides of the bowl (it will still stick to the bottom, that’s ok). During mixing, scrape down the sides of the bowl using a spatula as needed.
- Transfer dough to a large bowl brushed with oil (the fat will keep the dough from drying out), cover with plastic wrap, and leave in the fridge for at least 6-8 hours or overnight.
- To make the filling: Mix all ingredients as little as possible, just until combined. Don’t overmix or else the filling will become too thin. It's ok if it's still grainy.
- Grease two loaf pans (I used 9×4 inch) with oil and line the pans with parchment paper, leaving enough overhang on the sides for easy release of the bread later. Set aside.
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