Click here to learn more about delicious, nutritious MAGGIO Ricotta!
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Quick and Easy Ricotta Pizza | |
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Ingredients 1 Pita bread 2 to 3 Tbsp. pesto sauce or spaghetti sauce 1/4 cup chopped, cooked chicken 1/4 cup MAGGIO ricotta cheese salt and pepper to taste |
Directions Preheat oven to 400 degrees. Spread sauce over pita. Place chicken on top of sauce and top with ricotta. Place pita on baking sheet and bake 8 - 10 minutes, or until cheese is hot. Makes one serving Back to Top |
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Primavera Pasta Salad | |
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Ingredients 8 oz. rotelli or fusilli pasta, uncooked 8 oz. MAGGIO mozzarella cheese, cut in cubes 1 1/2 cups asparagus, cut in 2-inch pieces, blanched 1 cup grape tomatoes 1 cup Kalamata olives 1/2 cup roasted red pepper strips 1/2 cup thinly sliced red onion 2 oz. thinly sliced Prosclutto, cut in julienne strips 1/4 cup chopped fresh basil 1/4 cup chopped fresh oregano 1 8 oz. bottle Italian salad dressing |
Directions Cook pasta as directed on package; drain. Toss with remaining ingredients. Serve on savoy cabbage leaves or other salad greens. Makes 5 servings Back to Top |
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Ricotta Crostini | |
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Ingredients 12 thin slices of bread cut from a baguetty-style loaf 1 cup MAGGIO ricotta cheese 2 Rome plum tomatoes, cut in 12 slices 1/4 lb. MAGGIO mozzarella cheese, cut in julienne strips dried basil |
Directions Preheat oven to 400 degrees. Arrange bread on baking sheet. Spread each slice with ricotta cheese; top with tomato slices and mozzarella cheese strips. Sprinkle with basil. Bake in 400 degree oven for 5-10 minutes, until cheese melts. Garnish with fresh basil. Makes 12 crostini Back to Top |
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Torta Rustica | |
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Ingredients 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced 1 cup chopped scallions 1 cup chopped roasted red pepper 1 cup MAGGIO ricotta cheese 2 large eggs, lightly beaten 1 cup (4 oz.) MAGGIO shredded parmesan 8 oz. thinly sliced prosciutto, chopped 1 package (10 oz.) refrigerated pizza dough Egg Wash - 1 whole egg beaten with 2 Tbsp. milk |
Directions In microwave or on stovetop, cook spinach according to package directions. Remove from heat and add garlic, scallions, and roasted red peppers. In small bowl, blend the ricotta, eggs, and parmesan. Lightly grease a 9-inch springform pan. On floured board, pat or roll 3/4 of dough into a 1/8 inch thick circle. Line bottom and three-quarters up the sides of pan with the dough, pressing firmly. Spoon half of spinach mixture on bottom; then ricotta mixture. Sprinkle prosciutto over ricotta; top with remaining spinach mixture. Roll remaining dough into circle slightly larger than the pan. Place on top and tuck dough inside the pan, pinching to seal the dough edges together. With fork, prick top dough in several places. Brush with egg wash. Bake in pre-heated 375 degree oven 50 to 60 minutes, until golden brown. Cool on wire rack at least 20 minutes before unmolding. Serves 6 Back to Top |
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