Baked with ricotta and polenta.

- Orange Ricotta Pound Cake - Baked Bree: Cake.

- Half Baked Harvest - Made with Love: Lemon Ricotta Pancakes.

- Half Baked Harvest - Made with Love: Breakfast for Dinner: Buttermilk Ricotta Pancakes with Maple Candied Bacon + Eggs.

- Half Baked Harvest - Made with Love:Sweet Buttered Polenta Pancakes with Fresh Summer Berries.

Stroganoff, Ricotta, Herbs, Stock.

Serious Eats: The Food Lab | Serious Eats

- The Ultimate Beef Stroganoff | Serious Eats

- The Food Lab: Fresh Ricotta in Five Minutes or Less | Serious Eats

- Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor | Serious Eats

- How to Make The Best Chicken Stock | Serious Eats

Herb Rub
Makes 1 small jar

A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt

1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.

2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.

Blueberry and ricotta pancake.

Blueberry and ricotta hot cakes - Telegraph

A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.

Pasta with ricotta, lemon and parmesan cream.

A bit sheepish | rachel eats
While a large pan of well salted water lumbered to the boil, I mashed and then beat 250 g of ricotta di pecora with the zest and a little of the juice of a large unwaxed lemon, a hefty handful of grated parmesan, a good pinch of salt and a grind of black pepper.
Once the water was rolling like a stormy ocean, I slid the pappardelle into the pan and pushed it down with a wooden spoon.

When the pasta was nearly ready – and this is important – I ladled a little of the pasta cooking water – cloudy with starch – from the pasta pan into the ricotta cream in order to loosen it a little.
I also set another cupful aside in case further loosening was necessary.
I drained the pasta before tipping it on top of the ricotta cream and tossing the wide ribbons in the thick white paste.
The egg pappardelle was surprisingly absorbent and so a little more pasta water was needed!
After all this is a dish that should be moist!
The ribbons of pasta should slip and slide not clump and stick.
I served my pasta with ricotta, lemon and parmesan cream with a little extra virgin olive oil poured over the top.

Budino di ricotta (Ricotta Pudding).

Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

Yield: Enough to make 6 individual servings or one large pudding

Ingredients

500g ricotta cheese
100g caster sugar
3 whole eggs plus one egg yolk
1 heaping spoonful of flour (optional)

Optional fillings and flavorings:
A drizzle of rum, sambuca or other liqueur
Candied fruit
Chocolate chips
Almonds, peeled and crushed in mortar

Optional toppings:
Powdered sugar
Chocolate shavings
Ciliegie sciroppate (Cherries in brandy)
Strawberry coulis (see below)

Directions
If your ricotta is a bit lumpy or runny, let it drain for a good 20 minutes in a sieve and then press it through the sieve.
Separate the 3 eggs, adding the yolks to the ricotta and reserving the whites.
Add the extra yolk to the ricotta along with the sugar and (if using) flour.
Mix all these ingredients together until well amalgamated.
If using, add one or more of the optional fillings and flavorings to the ricotta mixture, incorporating them very well.
Whip the egg whites until they are quite fluffy and stiff.
The whites should retain its shape and stand up by themselves.
Now add the whipped whites to the ricotta mixture.
Fold the whites very gently into the mixture with a spatula, scooping the mixture from the bottom in a circular motion until you have a homogenous, fluffy mass.
Now grease the inside of a large mold (or individual molds—see Notes below) with butter and add cover them in breadcrumbs, shaking the mold around so that the breadcrumbs adhere and cover the inside surface completely.
Turn the mold over and shake out any excess breadcrumbs.
Now add the ricotta mixtures to the mold, making sure not to overfill it, as the mixture will expand considerably as it cooks.
Bake the mold in a moderate oven (180C/350F) until the mixture is set and browned at the edges, about 30 minutes for individual molds, 45-60 minutes for a single large mold.
Let the pudding cool completely.
Unmold it by flipping it over onto a baking tray.
Serve your budino, if you like, with one of the suggested toppings.

Cassola, the Ecumenical Pancake.

Cassola, the Ecumenical Pancake - Dinner in Venice by Alessandra Rovati.
My version in 4 ramekins.

Ingredients

250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions

Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.

Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com

- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.

Ricotta Pudding.

Recipe for Ricotta Pudding | DeLallo Recipes
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.

Ingredients:
1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Directions:
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.

Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.

Vegetable lasagne.

How to cook the perfect vegetable lasagne | Life and style | The Guardian
(Serves 6)
3 aubergines
2 red peppers
50g pine nuts
2 tbsp olive oil
2 garlic cloves, crushed
600g chopped tomatoes
Slug of balsamic vinegar
500g ricotta
75g pecorino romana (or parmesan or a vegetarian alternative), finely grated
12 dried lasagne sheets or 6 fresh ones
Small bunch of basil, leaves picked

Heat the oven to 200C/400F/gas mark six.
Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves.
Put the pine nuts in the oven for the last five minutes to toast.

When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces.
Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.

Heat the oil in a frying pan and saute the garlic for a minute or so.
Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar.
Rinse out the tomato tins with a little water and add this to the pan as well.
Bring to the boil, then simmer for about 10 minutes until reduced.
Season to taste.

Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino.
Season to taste.

If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy.
To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary.
Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil.
Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta.
Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown.
Allow to cool for about 20 minutes before serving.

Blood Oranges.

Ingredient Spotlight: Blood Oranges | Williams-Sonoma Taste
Next time you’re making a salad or dessert with oranges, reach for blood oranges instead.
Store them at room temperature for several days or refrigerated in a plastic bag for up to 3 weeks.
Prep tips: Before peeling a blood orange, squeeze it between your palms or roll it on a countertop, pressing down firmly. This will make the orange a little juicier and easier to peel. To juice it, cut the orange in half and use a juicer or reamer to extract the liquid. You may also remove the zest from an orange or segment it before using in a recipe.
Uses: Savor the unique flavor of blood oranges by eating them fresh, either segmented or sliced in salads and salad dressings or as a topping for a dessert.
They are also delicious in preserves, such as a compote or marmalade (see a recipe below).
Recipe:

Fresh Ricotta in Five Minutes.

Fresh Ricotta in Five Minutes or Less | Serious Eats
YIELD: approximately 1/2 cup ricotta cheese
The Ingredient List:
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice

Preparation Method:
1.Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 74 degrees Celsius on an instant-read thermometer).
Remove from microwave, and stir gently for 5 seconds.
Milk should separate into solid white curds and translucent liquid whey.
If not, microwave for 30 seconds longer.
Repeat until fully separated.

2.Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
Store in covered container in refrigerator for up to 5 days.

Budino di ricotta by Anna del Conte.

Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible.
00 produces a much crisper result that can’t be imitated with either flour.
In cake making use slightly more baking powder but no other changes.

Budino di Ricotta.

A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

5 eggs
500 g ricotta
150 g fine sugar
3 heaped tablespoons ground almonds or plain flour
grated zest of two unwaxed lemons
3 – 5 tbsp rum
a pinch of salt
a little melted butter and fine breadcrumbs for the tin

Set the oven to 180°.
Brush a 25cm / 10 inch cake tin with melted butter and then dust it with fine breadcrumbs.

Separate the eggs putting the whites in one large bowl and the yolks in another.
Sieve or mash the ricotta and beat it together with the eggs yolks.
Add the sugar, almonds/ flour, lemon zest, rum and salt and beat again.

Whisk the eggs white vigorously until they are mounted and form soft peaks.
Using a metal spoon gently fold the eggs whites into the ricotta mixture.
Pour the thick batter into the buttered and crumbed tin.

Bake for 40 minutes or until the cake is firm, puffy and slightly golden on top.
Serve just warm, at room temperature or cold. You can dust it with icing sugar if you like.

PS
"Now literally translated budino means pudding, so we could translate budino di ricotta as pudding of ricotta or, better still - ricotta pudding.
We could just as easily call it a ricotta cake, a baked cheese cake or a baked ricotta pudding.

The procedure is nice and straightforward.
You sieve the ricotta and then beat it first with the egg yolks and then with the ground almonds or flour, sugar, lemon zest, salt and rum.
Keep beating until you have a smooth, consistent cream that begs – for the raw egg fearless among us – to be tasted repeatedly.
To finish you fold in the egg whites you’ve whisked so vigorously they’ve formed – giggle – stiff peaks and then scrape this thick batter into tin brushed with melted butter and dusted with fine breadcrumbs.
You bake.
The cake that is, until it’s firm, puffed with price and just a little golden on top.

Now if you are a fan of delicate puds and pretty cakes, this probably isn’t for you.
If however you think you might like a dense (but not heavy), lemon scented, rum laced pudding that is all at once a rather sophisticated fat pancake, a fruitless bread and butter pudding, a baked custard and the inside of a Jewish baked cheesecake I suggest you try this recipe.
I adore it."

For every 1 tablespoon of cornstarch, you'll need to use about 3 tablespoons of flour. Also, cook whatever you're thickening a few minutes longer to get rid of the raw flavor of the flour.

Ricotta Cake by Anna del Conte (Italian Kitchen).

"When you make the cake I would recommend creaming the butter and sugar for around 7 minutes.
This lets lots of air into the mixture which will make your cake taste light.
And if you are using a KitchenAid remember every few minutes to scrape the sides down with a spatula so that all the butter and sugar is being mixed evenly together."

Torta di Ricotta
Ricotta Cake
Serves 10-12

120g sultanas
300g caster sugar
120g unsalted butter, at room temperature
4 large eggs, at room temperature
grazed zest of 1 organic lemon
6 tbsp potato flour
1 tbsp baking powder
1/2 tsp sea salt
1kg fresh ricotta
unsalted butter for the tin
icing sugar, to decorate

1. Soak the sultanas in hot water for 15 minutes to puff them up.
2. Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
3. Heat the oven to 180.
4. Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly onto the other ingredients. Do not use a food processor as this would aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
5. Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
6. Spoon the ricotta mixture into the tin and bake for one to one and quarter hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
Ricotta Cake by Anna del Conte (Italian Kitchen)

Gratin of red kuri squash.

Gratin of red kuri squash - The Boston Globe
Gratin - a dish topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Like many varieties of winter squash, red kuri squash (also known as Japanese squash, orange hokkaido, or uchiki kuri squash) offers a promise of nourishing dinners.
With its bright orange skin, and small teardrop shape, you'll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor.
Baked, braised, steamed, or pureed, this squash tastes wonderful; serve it as a side dish or use it as a base for soups.
For this simple gratin, you don't need to peel the squash.
Roast, steam, or boil it with potatoes, then puree them, and stir in grated zucchini.
Add ricotta, parsley, and a flavorful cheese (blue works well).
After half an hour, you have a delicious side dish that will make you rejoice over fall's harvest.

Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded and sliced
2 baking potatoes, peeled and cut into 2-inch pieces
1 small zucchini, grated
2/3 cup ricotta
1/2 teaspoon freshly grated nutmeg, plus more for the top
1 tablespoon chopped parsley
1/2 cup grated Fontina or crumbled blue cheese
Salt and pepper, to taste

- tablespoon butter, cut up (for the top)
1. Set the oven at 200C.
Butter an 20cm square baking dish.

2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes.
Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.

3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree.
Or mash them with a potato masher until they are coarsely pureed.
Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of cheese, and plenty of salt and pepper.

4. Transfer the mixture to the baking dish.
Smooth the top.
Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.

5. Bake for 30 minutes or until the top is golden.
Let the dish rest for 5 minutes before serving.

Ricotta fritters with orange and honey.

Ricotta fritters with orange and honey
From Ottolenghi: Ricotta fritters with orange and honey.
350g ricotta, plus 120g to finish
60g caprino goat’s cheese, or another soft goat’s cheese
3 eggs
4 tbsp milk
1½ tbsp fresh mint, finely chopped
Grated zest of 1 orange
160g plain flour, possibly more
1½ tsp baking powder
50g caster sugar
About 700ml sunflower oil, for frying
4 tbsp honey, warmed slightly for drizzling
Icing sugar, for dusting
Salt

Orange syrup:
1 whole orange
100g caster sugar

Method

Start by making the orange syrup.
Peel the orange with a sharp paring knife taking care to only get the orange skin but not the white pith.
Slice the skin into julienne (thin strips).
Place the sugar and 100ml of water in a small saucepan and place on medium heat, stirring until the sugar has dissolved.
Gently simmer for 3 to 4 minutes.
Add the orange strips and continue cooking for another 2 minutes.
Remove from the heat and leave the orange strips to cool down in the syrup.

Beat 350 grams of ricotta with the goat’s cheese and eggs until fairly smooth.
Whisk in the milk, mint and orange zest and set aside.
In a separate bowl mix together the flour, baking powder, sugar and ¼ of a teaspoon of salt.
Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency.
Set aside for 10 minutes to rest.

Heat a small heavy-based saucepan with enough sunflower oil so it rises approximately 4 centimetres up the side of the pan.
When the oil is medium-hot (180C), gently drop heaped teaspoons of the batter into the oil and cook for 3 to 4 minutes, turning occasionally, until golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
Continue with the remaining batter.
Pile the fritters onto individual plates and drizzle over the warmed honey.
Top with a dollop of ricotta and dust with icing sugar.
To finish, spoon orange strips and some of the syrup on top of the ricotta and serve at once.

From - Orangette: Home is where the fritters are

Zucchini, Ham, Basil and Ricotta Fritters.

zucchini, ham and ricotta fritters | smitten kitchen
Adapted from Donna Hay Magazine, Issue 29.


1 cup self-raising (self-rising) flour, sifted
2 eggs
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter.
Cut into wedges to serve.
Serves [at least] 2.


Place the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper in a bowl and mix until a sticky dough forms.
Donna Hay's Simple Homemade Ricotta - Lipstick & Cake | Lipstick & Cake