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The recipe makes two ... These savory, cheesy, herb-flecked Italian dumplings are a terrific use for your homemade ricotta. Mix the dough, pipe it into logs, and use scissors to snip into ...

It's time to rethink how you make lasagna. According to one expert, you should step away from the ricotta and look at a ...

Step 1: Pour the milk and cream into a heavy-bottomed pot and heat gently over medium heat until a thermometer registers 185 ...

Add half the romesco, the reserved cooking water, the remaining oil and the ricotta to the pasta pan, breaking up the ricotta and tossing to coat.

Preheat the oven to 190C/170C Fan/Gas 5. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter.

Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the ...

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400 - 500 g fresh ricotta, drained sea salt and freshly ground black pepper, to taste 2 - 3 T olive oil Preheat the oven to 200°C. Mash the cheese with salt and pepper and turn onto a baking sheet ...

Chef Jared Hucks of Michelin-recommended The Alden restaurant in Chamblee shares his recipes for homemade ricotta cheese and Pomodoro sauce.