Ricotta With Cantaloupe Pistachios And Prosciutto Recipes

CANTALOUPE WITH RICOTTA AND PISTACHIOS

Steps:

• Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO

Steps:

• Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
• Place into 4 small bowls. Top with pistachios and a drizzle of honey.
• Enjoy!

CANNOLI FILLED WITH PISTACHIO RICOTTA

Steps:

• Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
• Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
• Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
• To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
• Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
• Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
• Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
• Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
• After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
• If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
• Yield: 3 1/4 cups
• Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
• Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing.
• Yield: 8 large or 12 mini cannoli shells

CANTALOUPE AND PROSCIUTTO WITH BASIL OIL

Steps:

• Preheat oven to 375°F.
• On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
• Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
• Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

CANTALOUPE AND PROSCIUTTO TOAST RECIPE BY TASTY

Steps:

• Top toast with cantaloupe, prosciutto, and a sprinkle of feta.
• Enjoy!

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Steps:

• Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
• Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
• Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
• Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
• Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
• Serve cannelloni with remaining tomato sauce, heated.