Click here to learn more about delicious, nutritious MAGGIO Ricotta!
| Herbed Ricotta Spread | ||
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Ingredients 1 cup Maggio Ricotta Cheese 1/4 tsp chopped fresh rosemary 1 Tbsp chopped fresh basil Salt & pepper to taste Chopped fresh chives (optional) 1 baguette, sliced 1 Tbsp olive oil 10-12 cherry tomatoes cut into quarters |
Directions In a small bowl, combine chopped rosemary, basil, and Maggio Ricotta Cheese. Season to taste with salt and pepper. Cut baguette on a bias into half-inch slices. Brush lightly with olive oil. Toast under the broiler until golden brown. Top with herbed ricotta spread, cherry tomato wedges. Sprinkle with chives. Enjoy! |
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Carrot & Ricotta Soup | |
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Ingredients 1 lb carrots, peeled and sliced 1 medium onion, chopped 1 14.5 oz can vegetable broth 1 cup MAGGIO Nonfat Ricotta Cheese |
Directions Combine carrots, onion and broth. Cover and heat to boiling. Reduce heat to low and simmer until carrots are tender. Cool mixture ten minutes. Blend carrot mixture in blender until smooth. Add MAGGIO Ricotta to mixture and blend until smooth. Serve hot or cold. |
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Spiced Ricotta Apples | |
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Ingredients 6 red delicious apples, cored 1 cup brown sugar 6 cinnamon sticks 1/4 teaspoon Allspice 1/4 teaspoon Cardamon 1/2 cup apple cider 3 tablespoons sweet butter 3 oz. Frangelico - or - 1/4 teaspoon Almond extract Praline: |
Directions Put apples in a 6"X 8" baking dish. Place a cinnamon stick in each apple. Sprinkle spices evenly on all apples. Pour on cider. Top each with sugar and a smear of butter. Bake in 350 degree oven for 40 minutes, or until soft. A little brown is desirable. Remove apples from pan and reservce. Add liquer to pan and on top of stove reduce alcohol out until volume is about a cup. Reserve. Make praline by adding sugar to water and caramelizing, add hazelnuts once caramel is made and pour onto parchment lined pan to cool. Once cool chop up in processor or by hand. Reserve for garnish. Fold in sugar and vanilla to MAGGIO ricotta. Fold this mixture into whipped cream. Place in pastry bag with star tip. To serve, place each apple on individual dish. Pipe filling into center of apple. Garnish with reserve sauce, cinnamon stick, and praline crunch. Serve warm or room temperature. |
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Springtime Asparagus Ziti Bake | |
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Ingredients 16 oz. ziti or penne pasta 2 pounds thin tender asparagus 4 oz. butter or margarine 1 stick salt and pepper to taste 12 oz. MAGGIO ricotta cheese (2/3 of 15 oz. container) 1 Tbsp. olive oil 1 cup MAGGIO grated parmesan cheese 3 eggs |
Directions Wash asparagus and cut into 1-inch pieces. Sauté asparagus over low heat with 3 Tbsp. of butter or margarine till tender. Water can be added as desired while cooking to keep the sauté moist. Salt and pepper to taste when cooked. Mix the ricotta and olive oil together, set aside. Cook the ziti for half the time stated in package directions. Drain ziti and toss with the remaining butter or margarine and half of the grated parmesan cheese. Grease a deep casserole dish with butter or margarine. Place in layers, 1/3 of the pasta, all of the asparagus, 1/3 of the pasta, all of the ricotta mixture, and finally the last 1/3 pasta. Beat together eggs and the remaining parmesan, pour over top of layered casserole. Sprinkle with pepper. Bake at 350 degrees for 30 minutes. Back to Top |
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Easter Rice Pie | |
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Ingredients 8 eggs 2 lbs. MAGGIO ricotta cheese 2 cups cooked rice 1 cup sugar 1 Tbsp. vanilla 1 tsp. orange or lemon peel |
Directions Combine all ingredients, and pour into a greased and floured 9-inch round cake pan. Bake at 325 degrees for 1 hour and 15 minutes. Recipe compliments of Dolly Pierucci Back to Top |
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| Italian Ricotta and Ruby Red Rhubarb Angel Food Cake | ||
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Ingredients 1 package (1 lb.) angel food cake mix 1 1/4 cups water 1 lime, cut in half 2 cups sliced rhubarb 1/2 cup sugar 5 drops red food color 2 cups sliced strawberries 2 cups MAGGIO ricotta cheese 1/4 cup confectioner's sugar 2 cups whipped topping |
Directions Blend cake mix, water and grated peel of one half lime in large bowl at low speed until moistened. Beat at medium speed for 1 minute. Pour into ungreased 10-inch tube pan. Bake in preheated 350 degree oven on lowest rack for 35 to 45 minutes until crust is dark golden brown and cracked; and is firm to the touch. Turn pan upside down on heatproof glass bottle, until completely cool. Loosen edges carefully to remove cake from pan. Meanwhile, combine juice of half lime with rhubarb, sugar and food color in saucepan and cook over medium heat about 10 minutes until rhubarb is tender; cool and stir in strawberries, reserving a few for garnish. Chill 1 hour until mixture thickens. Meanwhile, beat ricotta cheese with confectioner's sugar until fluffy; fold in whipped topping. Cut cake with bread knife into 3 horizontal layers. Spread strawberry-rhubarb mixture between layers. Frost sides and top of cake with ricotta cream mixture. Garnish with remaining strawberries and thin half slices of lime. Back to Top |
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| Aunt Cecelia's Asparagus Ricotta Frittata | ||
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Ingredients 8 fresh asparagus spears, cut in 1-inch pieces 1 tsp. olive oil 3 eggs, beaten 1/2 cup MAGGIO ricotta cheese 1/3 cup MAGGIO shredded mozzarella cheese |
Directions In an 8-inch ovenproof skillet, sauté asparagus in oil until tender. Meanwhile, in a bowl, stir together eggs, ricotta and shredded mozzarella until well combined. Pour egg mixture onto skillet and reduce heat to low. As the eggs set, lift the edges and let the liquid egg run underneath. When the eggs set, it can be served or it can be placed in a preheated broiler, about 6 inches from the heat. Broil 2 minutes until browned. Serve, cut into wedges, if desired. Back to Top |
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| Bruschetta | ||
| Ingredients 2 large tomatoes, coarsely chopped 1/2 sweet onion, chopped 2 tablespoons olive oil 1 tablespoon chopped fresh oregano 1 teaspoon chopped fresh basil 2 teaspoons chopped fresh parsley 1/2 (1 pound) loaf Italian bread, cut into 1 inch slices 1/4 cup MAGGIO shredded mozzarella cheese |
Directions Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with mozzarella. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving. Makes 6 servings Back to Top |
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