Baking with ricotta

Ricotta cheese is reminiscent of cottage cheese - and, like cottage cheese, it is excellent for baking. Baking with ricotta is quite diverse: ricotta is used either as a base for cream (for example, for biscuits with cream), or together with other ingredients it is added to the filling of pies and buns. Ricotta gives baked goods a delicate texture and a creamy, slightly sweet flavor.

napoletana is made with ricotta .

Below we have selected for you the best baking recipes with ricotta .

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Treat yourself to a real bohemian weekend breakfast and make biscuits for two. If you knead.

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Discussions about how edible and healthy morels and strings are do not subside. So, in Europe morels.

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The cake comes out very tender and fragrant! I am sure that ricotta is responsible for the 1st, and ricotta for the 2nd.

Ricotta can be replaced with soft cottage cheese. During the Crusades there were a huge number of Arabs.

Excellent taste and smell. http://photofile.ru/users/mammyn/115847103/140361373/#mainImageLink

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This cake is a variation of the famous Italian cassata cake - sponge cake with ricotta cream and.

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Unique recipes with ricotta cheese

One of the most popular cheeses in cooking is considered to be ricotta, which is made from whey with the addition of milk. It can be of several types. Recipes with ricotta cheese are very diverse. This product is used in sweet, neutral dishes, salads, omelettes. It will enhance the taste and make it more complete. The product belongs to the middle price group cheeses. Therefore, dishes with it turn out to be quite economical. In addition, whey cheese is sold in any hypermarket. Therefore, there will be no problems with its purchase!

Ricotta is one of the most desirable cheeses. It contains a small amount of fat and a sufficient amount of protein. Cheese is rich in polyunsaturated fatty acids and calcium. With its constant use, it will be possible to support the immune system, vision, and strengthen the condition of bones and teeth. Ricotta has an antitumor effect.

Delicious berry and ricotta cheesecake

Almost all gourmands love desserts. An ordinary cheesecake is considered an indescribably tasty, tender and moderately sweet delicacy. If it is prepared with cottage cheese, then the dessert will also be healthy. Cheesecake is very easy to prepare. Therefore, even inexperienced housewives can handle it. The delicacy is baked in a preheated oven. There is no need to take it out of the mold. Therefore, you should take a beautiful form so that it can be placed on the table.

The cheesecake is made with the freshest berries. You can eat virtually any berry: raspberries, currants, strawberries. If it’s not the season, then frozen berries will do just fine. But it should be defrosted and placed in a colander to drain off excess moisture. Some housewives advise caramelizing the berries. To do this, it is heated in a frying pan along with sweet sand.

Ingredients:

Low-fat cottage cheese – 1 kg;
Ricotta – 200 gr;
Chicken egg – 2 pieces;
Sugar – 2 tablespoons. You can replace it with honey;
Vanillin - to taste;
Lemon zest – 1.5 tablespoons;
Currants or any other berry – 400 gr.

Delicious berry and ricotta cheesecake

Manufacturing method:

Grind cottage cheese with sugar. It is better to first mix it with a spoon and then with a blender;
Add eggs, ricotta, zest and vanilla. Beat the mixture with a blender until smooth. It is better to beat it for about 7-10 minutes;
Pour the dough into a mold, which we grease with a small amount of vegetable oil;
Place the freshest berries on top and place in an oven preheated to 140 degrees for 60 minutes;
At the end of the cooking time, let the treat cool to room temperature and put it in the refrigerator for 4-5 hours;
Cut the cheesecake into pieces and serve!

Italian Easter cake

In Italy, for Easter they bake a cake called Pasqualina, which looks very bright and special. You can bake it for any occasion, because it looks aesthetically beautiful, indescribably tasty and necessary! Usually spinach leaves are added to the filling, but they can be replaced with arugula or basil. In general, you can experiment with the composition.

In most cases, Italian dishes are very simple in preparation. This pie is no exception. It is made from store-bought puff pastry. The inside includes chicken eggs. They can be taken boiled or raw. As a last resort, the eggs are simply beaten into the cheese and spinach mass. Almost all housewives love to work with boiled eggs, because they are prepared for future use, and during the Easter period they are also given to guests. The number of eggs in the recipe is approximate. It all depends on personal preference.

Ingredients:

Puff pastry without yeast – 500 g (2 sheets);
Chicken eggs – 3-6 pieces;
Fresh or frozen spinach – 500 g;
Ricotta – 200 g, you can take a little more;
Parmesan – 100 gr;
Olive oil – 1 tablespoon;
Butter – 1 tablespoon;
Italian herbs - to taste.

Italian Easter cake

Manufacturing method:

Defrost the dough at room temperature;
Boil the eggs until almost done. The main thing is that they can be simply peeled, but the yolk remains slightly runny. When baked it will reach the appropriate mixture;
Chop the spinach. If it was frozen, then it should be thawed and the excess liquid drained;
Heat olive oil in a frying pan with high sides and simmer spinach in it. After a few minutes, add the ricotta and grated Parmesan. Bring the mixture until smooth, and then add Italian herbs to it and mix thoroughly again;
We take one layer of dough and roll it out so that its edges cover the sides of the mold;
Grease a baking dish with butter, place the dough in it, and then the cheese-spinach mixture, cooled to room temperature. We make holes in the inside in which we place the eggs. The testicles can be placed completely or broken into parts - it all depends on personal preference;
Place another layer of dough on top and pinch the edges of the pie. It is imperative to create several punctures with a fork so that steam can escape freely;
Bake for 10 minutes at 200 degrees, and then about 20 minutes at 180 degrees;
Let the pie cool slightly, cut into pieces and serve.

The pie is very versatile. It retains its high-quality taste properties, both hot and cool. In cross-section, the pie is very catchy and unusual. Because kids will eat it with pleasure! The combination of spinach and ricotta is quite popular in Italy. These two components are completely miscible with each other. Therefore, they can be included as the inside of ravioli.

Hearty tomatoes with ricotta

If you are thinking about what you can cook with ricotta for the second time, then you will definitely like this recipe. Firstly, even an amateur can handle it. After all, you don’t need to master any kind of the highest culinary art. Secondly, the dish turns out healthy and satisfying.

The ricotta cheese blends perfectly with the tomatoes. In this recipe it acts as the inside. We complement the cheese with ham. If you don’t have it on hand, you can eat boiled breast, sausage, and smoked meat. If desired, the meat component can be omitted from the composition. In this case, the dish will be dietary, but the least satisfying.

Ingredients:

Large tomatoes - 4 pieces;
Ricotta -1/2 kg;
Ham – 200 gr;
Garlic – 2 cloves;
Olive oil -4 tablespoons:
Ground crackers - 4 tablespoons;
Fresh herbs - to taste;
Salt, dark pepper - to taste.

Hearty tomatoes with ricotta

Manufacturing method:

Carefully wash the tomatoes and cut them crosswise into two parts. Using a spoon, remove the pulp and cut it into small pieces;
Chop the ham and garlic and mix with the ricotta. Then add some of the crackers, pieces of tomato, salt and pepper. The inside must be uniform;
Place the filling in the tomato halves, sprinkle with the remaining croutons, and sprinkle with olive oil;
Send the tomatoes to bake in a preheated oven at 180 degrees for 25-30 minutes;
We take out the tomatoes, decorate them with chopped herbs and serve. Like almost all Italian dishes, stuffed tomatoes are good hot or cold.

We have looked at popular and very tasty recipes with ordinary ricotta with photos. They prepare quite quickly. Italians add cheese to virtually all dishes. So they coat the omelette with ricotta to make a real second course or a hearty breakfast. Ricotta is added to fruit salads to create a tender dessert or product with a protein component. Thanks to the soft mixture, whey cheese can be used to spread on bread. This sandwich is topped with chopped tomato and sprinkled with olive oil.

Due to its low fat content, ricotta is added to dietary dishes. This is how cheese is used to complement vegetable puree soups, baked vegetables, and fish. Ricotta is very reminiscent of cottage cheese. That’s why cheese pancakes, various casseroles and pastas are often made from cheese.

Baking recipes with ricotta

Baking with ricotta

Step-by-step recipe for making Baking with ricotta with photos

So, let's get to work:

Place the butter and sweet powder into a wide container and stir the ingredients.

Beat the egg into a separate container, beat it and mix the egg mass with the creamy mass.

Then add salt and flour here, knead the dough. Next, the test mass should be shaped into a ball, wrapped in a piece of cling film and placed in the refrigerator for half an hour.

When the indicated time has elapsed, roll out the dough.

Now take a huge mold, lay a layer of rolled dough in it, and make sides. Take a toothpick and prick the surface of the dough several times.

Next, turn on and preheat the oven to 220 degrees and send the piece to bake for 10 minutes.

Later, reduce the temperature to 180 degrees and bake the product for another 10 minutes.

Now take a wide container, beat an egg into it, add sugar, starch and flour, beat the ingredients with a mixer.

In a separate container, boil the milk, stirring constantly, pour the egg mixture into the boiling milk liquid, you will get a thick cream. Turn off the heat and let the creamy mixture cool.

When the cream has cooled, you need to add sweet powder, ricotta, eggs, starch, lemon juice and zest, pour in the cream and mix everything thoroughly.

Take out the base, put the resulting filling inside, and bake the product again for an hour at 180 degrees in the oven. When the pie is ready, cool it, cover it with a piece of cling film, put it in the refrigerator for a couple of hours, and after the designated time, the most delicious pastries with ricotta will be on your table!

Video recipe Baking with ricotta

No-bake cheesecake (with ricotta)

If you have a couple of packages of ricotta in the refrigerator, and it’s summer outside, then you can prepare a delicious and easy-to-make summer dessert - cheesecake with jelly and strawberries. There is no need for an oven; instead of a biscuit, you can use ordinary “petit beurre” cookies.

Ingredients for cheesecake:

150 gr. “petit beurre” cookies
80 gr. butter
400 gr. ricotta
50 gr. sweet powder
1 pack of strawberry jelly
4 teaspoons gelatin
100 ml boiled water
200 gr. strawberries

Recipes with ricotta cheese

Ricotta is rich in protein and healthy omega-3 fats and is used extensively in the culinary arts. This product is valuable for its high content of vitamin A , calcium and selenium, which allows it to maintain the performance of the body and its youth, and also strengthen bone tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) , smooth muscles and immunity in general. The ingredient is very nutritious: 100 g. contains 174 kilocalories.

Before preparing dishes with ricotta, you need to choose the type that is suitable for a particular dish, because this grainy milk product without a crust can be either dense or crumbly.

Ricotta is so popular in Italy that each province has its own recipe. Identical whey-based products are also produced in other countries. Lasagna and casseroles are prepared with ricotta, and included in the recipes of baked goods and desserts - savory pies, ritual Easter pastries, pancakes, for example, with banana.

Also, thanks to its delicate texture, ricotta has become a favorite ingredient in a huge number of salads. It is good in a chic combination with crab, and in an affordable salad with chicken or beets.

Ricotta retains its beneficial characteristics for 5-10 days, depending on the variety, after which it is no longer recommended to eat it.

Varying your own evening diet is indescribably simple. Take spaghetti, green peas, ricotta, lemon sauce and you will have an indescribably delicious

A lighter version of lasagna, which uses any type of pasta (horns, bucatini, rigatoni, etc.) with layers of ground beef with

Italian rigatoni is very similar in shape to horns. Pasta with a huge amount of ricotta and mozzarella cheese, also spinach and wedges

Ground turkey meatballs in cranberry syrup. Small fragrant balls of dietary meat with a sweet and sour taste. You can cook them in

Juicy lasagna with 3 types of cheese, ground beef and an indescribable smell will certainly make you give up buying ready-made lasagna. This dish

Rich, creamy interior with chunks of spinach, onion and parsley in a wonderful flaky pastry. A delicious alternative to meat pies

A very tasty dish, and also indescribably ordinary. A good side dish or a meal on its own

A successful and quick method to prepare homemade lasagna with minced meat and a lot of cheese

Very nourishing and tasty stuffed manicotti with a cheese-spinach consistency. Served with salad and garlic bread

This is a common Italian dish. Very easy and quick to prepare

Quick and easy to prepare. The most suitable dish that is suitable for lunch or dinner

This recipe will give you a pleasant abundance of making common dishes. Serve with sour cream and cucumbers

Recipes Ricotta cake

Ricotta cake

Butter – 80 G

Ricotta – 400 G

Jam – 100 G

Mascarpone – 250 Gr

Vanilla essence – To taste

Sugar – 5 tbsp. spoons

Cookies – 180 G

Grind the chocolate cookies into crumbs using a blender or roll out with a rolling pin. Melt the butter in a water bath or in the microwave. Combine cookie crumbs with butter.

Take an adjustable form about 18 cm in diameter. Place the crumbs in the mold and compact them well with your hands.

In a large bowl, combine ricotta and masa.

Pancake cake with salmon and ricotta

Reddish caviar -50 gr

Boiling water - 1 cup

Salt and pepper to taste

Baking powder -1 tsp

Lightly salted salmon -200 gr

Vegetable oil “Etalon” -70 ml

Let's prepare the pancake dough. To do this, beat the eggs with salt, add the drink, beat again, add the sifted flour with baking powder. Beat until smooth, pour in boiling water, without stopping whisking, pour in the “Etalon” vegetable oil and beat the dough into the mixture like watery sour cream. Bake pancakes .

For the inside, mix ricotta with sour cream and finely chopped dill, salt.

Soft cake with ricotta and chocolate

300 gr. fresh ricotta/ irreplaceable/

Ricotta took 500 g

250 g bittersweet chocolate

160 gr. dark chocolate

2 containers of sour cream 27% (400 ml) (substitute for Greek yogurt)

Ella's creator's recipe:

300 gr. Greek yogurt*

Separate the whites from the yolks. Beat the yolks with sugar into a light foam. Try to make it sweet.

Melt dark chocolate in a water bath.

Mix ricotta and Greek yogurt until smooth. Add the watery chocolate and mix well.

Combine the yolks and mixture with ricotta.

Beat the whites to soft peaks and mix them with the chocolate mixture, very carefully, doing so.

No-bake cake with ricotta

Butter – 80 g

Mascarpone – 250 g

Here are our ingredients. I meant to use gelatin, but it turned out that it is perfectly possible to do without it.

Cookies (I have chocolate, but maybe any of them) crush into crumbs using a blender or rolling pin. Melt the butter and combine with the cookies. It turns out something like “wet sand”.

Cover the bottom of the mold (mine is 18 cm) with baking paper.

Cherry cake with ricotta “Boot”

Wheat flour – 100 g

Chicken egg – 5 pcs.

Butter – 50 g

Separate the whites from the yolks and beat the whites with 75 g of sugar until stiff foam and the yolks with 75 g of sugar until smooth.

Add sifted flour and melted, but not hot, butter to the yolks.

Gently fold the yolks into the whites, stirring with a spoon.

Divide the dough into two parts and bake 2 round cakes (in the oven for 15 minutes at 180 degrees).

For cream, change.

Italian cake with ricotta and cherries

brandy – 0.5 cups

cream 35% fat – 300 ml

sugar – 1 glass

small brown sugar - 1 tbsp. l.

small brown sugar - 2 tbsp. l.

baking powder - 2 tsp.

milk with fat content 3.5% – 200 ml

dried cherries – 3 tbsp. l.

instant coffee – 2 tbsp. l.

butter – 125 g

Grind softened butter with sugar in a bowl, add lightly beaten eggs. Continuing to beat, pour in the milk, sifted flour and baking powder.

Pour the dough into a greased and parchment-lined pan and bake for 45–50 minutes. at 180°C.

Remove the crust from the oven and let it cool completely. Then cut horizontally into 3 parts. Soak the shortcakes with brandy.

Apple - carrot pie - cake with ricotta cream. (no eggs).

100 gr. fat sour cream.

5 tbsp. l. vegetable oil without aroma + for greasing the mold.

2 tbsp. l. with a heap of sweet powder.

1 tsp. ground cinnamon.

Zest of 1 medium orange.

1 large carrot.

Marmalade (I used orange slices) for decoration (optional).

4 tbsp. l. orange juice.

140 gr. small coffee sugar.

1 huge apple.

1 tsp. baking powder.

Round detachable mold 20 cm across

A little more than half a glass of flour (250 ml glass).

Grind the almonds almost into flour using a blender. Sift flour with baking powder, salt and cinnamon into a bowl, add ground almonds.

In another bowl, mix vegetable oil, orange juice and sugar. Stir thoroughly until the sugar dissolves. Then pour the watery mixture into the flour and stir well until smooth.

Peel the carrots and apples and remove the apples.

Cake with puff pastry and ricotta cream // “Torta sfogliette Bohemien”//Salvatore De Riso

puff pastry 400 gr.

sweet powder 60 gr.

sweet powder 50-150 gr.

A very ordinary cake-lifesaver

made from caramelized puff pastry

and tender ricotta cream, try it!

Roll out the dough very thin

and cut out 5 circles with a diameter of 20 cm.

We stamp on anything with a fork,

brush with water

and sprinkle with a mixture of sugar and sweet powder (1-1/2 tbsp).

We bake any in an oven preheated to 200°

within 15 minutes - until golden.

Cranberry ricotta cake

1 tsp. crushed lemon zest

several cranberries

2–3 tbsp. l. peeled pine nuts

20 g sweet powder

70 g softened butter

100 g red currant jelly

4 tsp. baking powder

2 tbsp. l. orange liqueur

200 g vegetable cream for whipping

1 tsp. crushed orange zest

Lightly fry the nuts in a dry frying pan, cool and chop not very finely in a blender. Sift the flour, mix with baking powder, salt, lemon zest, vanilla and regular sugar.

Beat the butter with the eggs until a homogeneous fluffy mass is formed; add nuts and flour mixture, stir.

Place the finished dough in a round baking dish with a diameter of 20 cm and let stand.

Dessert cake with ricotta and blueberries “Northern color”

Crackers (I have whole grain ones), if the croutons are unsweetened, then use little sugar when making the crust - 200 g

Ricotta (Italian curd cheese, you can instead use grated cottage cheese and Philadelphia-type cream cheese well mixed with each other) - 500 gr

Vanilla sugar - 1 pack

Cream for coating the sides and for the rand - 150 ml

Gelatin - 12 slices

Grape juice - 150 ml

For a cake with a diameter of 26 cm:

Butter - 200 gr

Reddish cake filling (cake jelly) – 1 pack

Hazelnut crocant (caramelized and chopped nuts) - 200 g

Blueberries (if frozen, defrost ahead of time) - 300 g

Cream (33%) - 500 ml

Finely grated lemon zest - 1 tablespoon

Blueberry juice (if you don’t have juice, you can puree the blueberries themselves in a blender and use this puree previously mashed through a strainer) - 50 ml

Break the crackers into pieces and grind into crumbs in a blender

Cut the butter into pieces and melt

Mix crumbs, butter, lemon zest and vanilla sugar.

Line the bottom of a springform pan with a diameter of 26 cm with baking paper

Distribute the crumb mixture evenly over the entire surface of the bottom of the mold and compact