Ricottaparmesansquares Recipes
LEMON RICOTTA CHEESECAKE SQUARES
My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
WHIPPED RICOTTA SPAGHETTI WITH GARLIC-PARMESAN BREADCRUMBS
Steps:
- Prepare the breadcrumbs: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Immediately add the breadcrumbs and salt. Cook, stirring occasionally, until toasted, about 2 minutes. Transfer to a bowl and let cool for 5 minutes. Add the lemon zest, Parmesan and parsley. Set aside.
- Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, until al dente.
- While the pasta cooks, combine the ricotta, Parmesan, cream and 1/2 teaspoon salt in a food processor. Process until super creamy, about 30 seconds. Set aside.
- Drain the spaghetti, leaving behind 1/2 cup of the cooking water in the pot. Add the butter to the pot and bring to a simmer. Add the spaghetti and the ricotta mixture. Remove from the heat and stir vigorously with a pair of tongs until the ricotta and pasta water combine to make a smooth, velvety sauce. Season with a good amount of black pepper.
- Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs.
PARMESAN POLENTA SQUARES
Categories Cheese Side Broil Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16
Number Of Ingredients 5
Steps:
- Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
- Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.
RICOTTA-FILLED BROWNIE SQUARES
I know, another brownie recipe, but I checked and there aren't any yet using ricotta cheese. They're simple, moist and quite delicious. The original recipe came from Silvia Maynard, Fort Worth, Texas.
Provided by sugarpea
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Melt butter and stir in cocoa.
- Set aside to cool slightly.
- Beat eggs, sugar and vanilla until light and fluffy.
- Add combined dry ingredients and mix well.
- Add chocolate mixture and stir thoroughly.
- Pour half of the batter into a greased 8" square pan.
- Layer will be very thin but smooth to edges.
- Drop Ricotta Filling on top and smooth to edges.
- Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
- Don't worry if ricotta is not entirely covered.
- Bake at 350° for 35-40 minutes or until toothpick tests clean.
- Let cool and cut into 2" squares.
- Ricotta Filling: Combine all ingredients and beat until creamy.
Nutrition Facts : Calories 178.8, Fat 9.9, SaturatedFat 6, Cholesterol 59.8, Sodium 134.7, Carbohydrate 20.5, Fiber 0.7, Sugar 15.8, Protein 3.4
RICOTTA-PARMESAN SQUARES
Make and share this Ricotta-Parmesan Squares recipe from Food.com.
Provided by HappyMommy1422
Categories Cheese
Time 30m
Yield 36 squares
Number Of Ingredients 5
Steps:
- Heat over to 425F Combine ricotta cheese, two tablespoons Parmesan cheese, flour and marjoram; mix well.
- Spread in an ungreased 8- or 9-inch square pan.
- Sprinkle with 1/4 cup Parmesan cheese.
- Bake for 20 minutes or until top is golden brown.
- Cool 10 minutes.
- Cut into squares or triangles.
- Store in the refrigerator.
Nutrition Facts : Calories 26.1, Fat 1.9, SaturatedFat 1.2, Cholesterol 7.1, Sodium 25.2, Carbohydrate 0.5, Protein 1.8
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