Ricotta Cheese Recipes
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A Tip For Using Ricotta:
Originally made in Rome, Ricotta cheese is widely used in Italian cooking in everything from appetizers to desserts. It is a very soft, low-fat cheese.

If your ricotta is watery, or very wet,  put it in a strainer and set it over a bowl in the refrigerator for an hour before using it; especially when using ricotta as an ingredient in stuffing for pasta.

Ricotta Frittata      Winter Squash and Ricotta Soup   
Veal Chop Crusted with Ricotta    Wild Mushroom & Ricotta Chicken Roulades
Ricotta Gnocchi    Ricotta & Lemon Thyme Sorbet    Ricotta Meringue

Ricotta Frittata
12 servings


Ingredients
24 Eggs
4 cups Polly-O Ricottone Ricotta
Onions, thinly sliced
Parsley Chopped

Method
1. Lightly whip eggs and mix in Ricotta. Sauté the onions until caramelized. Divide between two 8" pans. Pour half the egg ricotta mixture into each pan. Season with salt, pepper and parsley. Place in 350° oven until set.

2. Remove from pan and cut into 6 portions.

Winter Squash and Ricotta Soup
12 servings

Ingredients
2 cups onions, medium dice
9 cups chicken stock
8 cups Butternut squash, peeled and cubed
4 cups Acorn Squash, peeled and cubed
1 head Roasted Garlic
1 cup Polly-O Impastata Ricotta

Method
1. Sauté onions until starting to brown. Add chicken stock and squashes and simmer for 20 minutes. Squeeze garlic into stock and whisk in ricotta. Remove from heat and blend until smooth. Return to heat and adjust seasoning.

2. To serve, place quenelle of whipped ricotta in a bowl and ladle in 8 oz. of soup.

Veal Chop Crusted with Ricotta, Onions, Garlic and Pistachio
Serves 12

Ingredients
Marinate
12 Veal Chops, 8 oz. portions
2 cups red wine
2/3 cup garlic finely chopped
1 cup carrots, small dice
1 cup celery, small dice
1 cup Tomato, chopped
2 Tbsp. peppercorns
1/4 cup Kosher Salt
8 Thyme sprigs for each chop
8 Bay leafs for each chop
4 cups Vegetable Oil
Topping
1 cup onion finely chopped
1/3 cup garlic finely chopped
2 cups Polly-O Impastata ricotta
2 eggs
6 oz. Pistachios, finely ground

Method
1. Marinate veal chops in red wine, garlic, carrots, celery, tomato, peppercorns, kosher salt, thyme, bay leaves and vegetable oil for at least 24 hours.
2. To make ricotta topping, combine ricotta and egg with salt and pepper. Sauté onion and garlic until soft and translucent. Combine with ricotta mixture and add pistachios. Reserve until needed.
3. Remove chops from marinade and pat dry. Season with salt and pepper and sear for 4 minutes per side in oil and butter. Pat off excess oil and let rest for 5 minutes. For each serving, spread 3 Tbsp. ricotta topping over chops and place under salamander for 5-10 minutes or until topping is golden brown and crisp. Serve each shop with sautéed spinach and light veal jus.

Wild Mushroom and Ricotta Chicken Roulades
serves 12

Ingredients
1 cup shallots, small dice
1/4 cup Sherry
8 1/2 cups mushrooms, sliced
1 Tbsp Garlic, finely chopped
2 Tbsp Tarragon, chopped
2 cups of Sun-dried tomato, diced and hydrated
Polly-O Ricottone ricotta, 12 oz.
12 Chicken breasts, 6 oz portions, pounded to 1/4-1/2 inch

Method
1. To prepare filling, sauté the shallots until softened. Add sherry, mushrooms and garlic. Cook for 5 minutes or until mixture is dry. Add tarragon and tomatoes. Cook 3 minutes. Fold in ricotta and season to taste.
2. To assemble roulades, season 1 chicken breast with salt and pepper. Spread 3 Tbsp of mixture over 2/3 of chicken breast then roll lengthwise and secure with strings. Repeat with remaining chicken breasts. Sauté roulades until golden. Place in 350° oven until cooked through.
3. For each serving slice 1 roulade into 6 medallions and serve.

Ricotta Gnocchi
Serves 12

Ingredients
4 cups Polly-O Impastata ricotta
6 cups of Idaho potatoes, baked, skinned and mashed
12 Egg yolks
1 1/2 cup All-purpose flour

Method
1. To prepare the gnocchi dough, combine ricotta, potatoes, yolks and flour and work until a dough forms.
2. Take 1 cup of mixture and roll into 1/2 inch snake using additional flour if needed Cut into 1" pieces and cover. Repeat process with remaining mixture.
3. Cook gnocchi in boiling water for about 2 minutes or until they float.
4. For each serving sauté 8 oz. of gnocchi in butter until golden. Place in bowl and serve with sauce of choice.

Ricotta and Lemon Thyme Sorbet
Serves 12

Ingredients
3 cups water
1 1/4 cup sugar
8 sprigs of Lemon thyme, finely chopped
2 cups Polly-o Impastata ricotta
2 cups Crème fraîche
2 tsp. vanilla
2 Tbsp. Lemon Juice

Method
1. Bring water, sugar and thyme to a boil and reduce to 3 cups. Chill in an ice bath. Whisk in ricotta, Crème fraîche, vanilla and lemon juice. Freeze according to your ice cream maker machine instructions.
2. For each serving scoop 4 oz. into dish.

Ricotta Meringue
12 servings


Ingredients for the tart dough
1 slightly over full cup of All-purpose flour
3/4 cup sugar
1 tsp. of salt
1/2 cup room temperature butter
1 Tbsp. White Vinegar
1 Egg

Ingredients for the Filling
3 Whole Eggs
4 Egg Yolks
1 1/2 cup sugar
1 Tbsp Sugar
3/4 cup Lemon juice"10 Tbsp Polly-O Impastata Ricotta
Lemon Zest to taste

Method:

1. For the crust, combine flour, sugar and salt in a bowl. Work in butter, vinegar and egg just until combined. Line a 10" tart pan with dough. Thoroughly score dough with a fork to prevent rising. bake in 350° oven for 15 minutes or until golden.

2. For the filling, combine yolks (4) with 2 whole eggs and whip lightly. Whisk in 1 1/2 cup sugar, 1/2 cup lemon juice, zest and 2 Tbsp. ricotta into eggs. Pour mixture into cooled crust and bake at 350° for 15 minutes. Do not let eggs scramble. Remove tart and allow to cool completely. Combine 1/2 cup ricotta, 1 whole egg, remainder of the lemon juice, and 1 Tbsp of sugar. Pour this mixture over first layer in tart shell and return to  350° oven for 5 minutes or until slightly browned. Cool completely before cutting into 12 servings.