Whipped Ricotta With Raisins And Pine Nuts Recipes

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WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY



Whipped Ricotta with Olive Oil and Rosemary image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups fresh ricotta cheese
2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
1 teaspoon chopped fresh rosemary
Flakey sea salt
Coarsely ground black pepper
Sliced crusty bread, for serving

Steps:

  • Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
  • Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

CREAMY RICOTTA TART WITH PINE NUTS



Creamy Ricotta Tart with Pine Nuts image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h35m

Yield 1 (11-inch) tart

Number Of Ingredients 10

1 1/2 cups plus 2 tablespoons all-purpose flour
4 tablespoons sugar
1 1/2 cups pine nuts (about 5 ounces), toasted
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 large eggs
3 large egg yolks

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
  • Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
  • Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
  • In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
  • Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
  • The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS



Spinach with Shallots, Pine Nuts, and Golden Raisins image

Categories     Nut     Fry     Steam     Low Fat     Raisin     Pine Nut     Spinach     Fall     Shallot

Yield serves 4 to 6

Number Of Ingredients 7

1/2 cup golden raisins
1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth, heated
1/2 cup pine nuts
2 tablespoons olive oil
2 shallots, chopped
2 pounds spinach, dandelion, or chard, tough stems removed
Coarse salt and freshly ground black pepper

Steps:

  • Place the raisins in a small bowl. Pour over the heated chicken stock. Let rest to plump and rehydrate, 10 to 15 minutes.
  • Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat. Toast, stirring frequently, until golden brown, about 8 minutes. Remove to a bowl and set aside.
  • Heat the olive oil in the same skillet over medium-low heat. Add the shallots and cook until translucent, 3 to 5 minutes. Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes. Drain the golden raisins, discarding the liquid or reserving for another use. Add the drained raisins and toasted pine nuts. Taste and adjust for seasoning with salt and pepper. Serve immediately.
  • toasting nuts
  • Toasting nuts really brings out their flavor. Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes. Or place them on a baking sheet and toast in the oven at 350°F until brown and toasted, about 10 minutes.

WHIPPED RICOTTA



Whipped Ricotta image

Whipped ricotta is creamy and very versatile. It can be sweet or savory, depending on what seasonings are added. This is a starter 2-ingredient recipe. Let your taste buds be your guide and use as many or as little savory or sweet add-ins.

Provided by Yoly

Categories     Appetizers and Snacks     Cheese

Time 5m

Yield 8

Number Of Ingredients 2

1 cup whole-milk ricotta cheese
¼ teaspoon sea salt

Steps:

  • Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 1.5 g, Cholesterol 8.8 mg, Fat 2.3 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 90.6 mg, Sugar 0.1 g

WHIPPED RICOTTA DIP RECIPE BY TASTY



Whipped Ricotta Dip Recipe by Tasty image

Here's what you need: ricotta cheese, olive oil, honey, salt, pepper, bread, lemon zest, fresh rosemary, honey

Provided by Hitomi Aihara

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

1 cup ricotta cheese
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
½ teaspoon pepper
1 loaf bread
lemon zest
fresh rosemary
honey

Steps:

  • In a blender, combine all ingredients.
  • Blend until smooth. Serve with bread and toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 12 grams, Fat 10 grams, Fiber 0 grams, Protein 6 grams, Sugar 6 grams

WHIPPED RICOTTA DESSERT



Whipped Ricotta Dessert image

Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries.

Provided by Buckwheat Queen

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

8 ounces fresh ricotta cheese, well drained
1 cup heavy cream
¾ cup powdered sugar
2 tablespoons light flavored honey
1 tablespoon lemon zest
20 amaretti cookies
20 fresh blackberries
5 fresh raspberries
5 leaves fresh mint
¼ teaspoon ground nutmeg

Steps:

  • Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.
  • Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.
  • Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.2 g, Cholesterol 79.3 mg, Fat 25.9 g, Fiber 1.4 g, Protein 9.1 g, SaturatedFat 13.2 g, Sodium 94.9 mg, Sugar 55 g

SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS



Spinach with chickpeas, pine nuts & raisins image

Enjoy this simple spinach side dish with Spanish-style chicken dishes. Toasted almonds work well, too

Provided by Janine Ratcliffe

Categories     Side dish

Time 15m

Yield Serves 4 as a side

Number Of Ingredients 9

2 tbsp olive oil, plus a drizzle
1 large long shallot, sliced
2 garlic cloves, crushed
½ tsp ground cumin
½ tsp smoked paprika
400g can chickpeas, drained
4 tbsp golden or flame raisins
200g spinach
2 tbsp toasted pine nuts

Steps:

  • Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
  • Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.

Nutrition Facts : Calories 280 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta With Honey and Mixed Berries image

Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.

Provided by Manami

Categories     Breakfast

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups whole milk ricotta cheese
4 ounces cream cheese, softened at room temp
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (blackberries, blueberries, raspberries and halved strawberries)
2 teaspoons fresh lemon juice

Steps:

  • Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
  • Transfer to bowl.
  • Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
  • Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
  • Let stand 30 minutes at room temperature.
  • Divide ricotta mixture among 6 wineglasses & then top with berries.
  • Serve and enjoy!

Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7

RICOTTA AND PINE NUT SALAD



Ricotta and Pine Nut Salad image

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Provided by Nigella Lawson

Categories     easy, quick, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups ricotta
1/3 cup (lightly packed) fresh basil leaves, more for garnish
Salt and freshly ground black pepper
3/4 cup pine nuts
8 to 10 cups (loosely packed) mixed salad leaves
2 heads Belgian endive, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Paprika

Steps:

  • Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
  • Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
  • Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
  • Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta with Honey and Mixed Berries image

Categories     Berry     Dessert     Ricotta     Summer     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice

Steps:

  • Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
  • Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
  • Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

WHIPPED RICOTTA TARTINE RECIPE BY TASTY



Whipped Ricotta Tartine Recipe by Tasty image

Elegant appetizers don't need fancy ingredients to be tasty. Humble ricotta is whipped with olive oil and lemon zest to create a pillowy bed for zucchini spirals and crispy prosciutto.

Provided by Katie Aubin

Categories     Sides

Time 37m

Yield 4 servings

Number Of Ingredients 10

4 slices prosciutto
1 baguette, sliced on the bias into 8 pieces
1 tablespoon olive oil, plus more drizzling
1 cup whole milk ricotta cheese
1 lemon, zested
kosher salt, to taste
1 small zucchini
freshly ground black pepper, to taste
2 cloves garlic cloves, halved
2 tablespoons fresh italian parsley, chopped, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
  • Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
  • Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
  • Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
  • When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
  • Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
  • Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 3 grams, Protein 15 grams, Sugar 5 grams

SPINACH WITH GOLDEN RAISINS & PINE NUTS



Spinach With Golden Raisins & Pine Nuts image

Cooked spinach gets some crunch to it. Calories: 242 Fat: 16 g Carbohydrates: 23 g Protein: 7.2 g

Provided by BurtonFanatic

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup plump golden raisin (may use regular raisins too)
1 tablespoon olive oil
1/2 cup pine nuts
2 garlic cloves, crushed
1 1/4 lbs baby spinach leaves
2 tablespoons fresh grated lemon peel
salt and pepper

Steps:

  • Place raisins in a bowl and pour boiling water over them until just covered and let sit for 5 minutes. Drain thoroughly, then set aside.
  • Heat oil in a large skillet, over medium-high heat then add pine nuts and sauté until they turn golden. Add garlic and sauté for an additional minute. Stir in raisins and then add spinach leaves. Stir ingredients until spinach has wilted, about 1 minute.
  • Remove from heat and add lemon peel. Season with salt and pepper to taste.

Nutrition Facts : Calories 234.4, Fat 15.6, SaturatedFat 1.4, Sodium 115.1, Carbohydrate 22.8, Fiber 4.8, Sugar 12.1, Protein 7.1

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From pinterest.ca


ŠLEHANá RICOTTA S ROZINKAMI A PINIOVýMI OříšKY
2022-03-28 Základem omáčky je šlehaná ricotta, která má jemnou texturu a skvěle ladí s mnoha přísadami, přizpůsobuje se jim a doplňuje je. Díky tomu bylo možné kombinovat slané kapary a sladké rozinky v jedné omáčce. Připravenou omáčku zalijeme sladkým dortovým dresinkem z olivového oleje, octa a medu a posypeme opečenými piniovými oříšky. Opečené …
From hunterandcharlies.com


LEMON WHIPPED RICOTTA WITH CRANBERRY HONEY - THE ENDLESS MEAL®
2016-12-31 Instructions. And the cranberries, honey, and cayenne to a small pan over medium-high heat. Bring to a boil then remove from the heat when you hear the first cranberry pop, about 30 seconds. Add the ricotta, lemon zest, and lemon juice to your food processor or blender and blend on high until smooth.
From theendlessmeal.com


WHIPPED RICOTTA WITH RAISINS AND PINE NUTS – RECIPES NETWORK
2014-07-09 Step 1. Step 2. Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
From recipenet.org


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