#ricottadelight

Grilled pears with ricotta, pecans and runny honey

The Burst Cherry Tomato Pasta with Ricotta is a colorful and tasty dish that you can make quickly. Cherry tomatoes that burst make a tasty sauce, and ricotta makes it creamier. This pasta dish is great for any event because it has the right amount of sweet, spicy, and savory flavors.

Ingredients: 250g cherry tomatoes. 250g pasta such as penne or spaghetti. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 tsp red pepper flakes. Salt to taste. Black pepper to taste. 1/2 cup ricotta cheese. 2 tbsp chopped fresh basil leaves. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Turn on medium-low heat and add the olive oil to a large skillet. For about one minute, until the garlic smells good, add the minced garlic. It will take about 5 to 7 minutes of cooking after adding the cherry tomatoes to the pan for them to start to burst. Red pepper flakes, salt, and black pepper can be used to season cherry tomatoes. Add the cooked pasta and the pasta water that you saved to the pan. Mix everything together, then cook for another two to three minutes. Take the pan off the heat and stir in the ricotta cheese until it is spread out evenly. Before serving, top with grated Parmesan cheese and chopped fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

These stuffed spinach and ricotta dumplings are a tasty and healthy snack or starter. Fresh spinach, creamy ricotta, and Parmesan cheese come together to make a tasty filling that is wrapped in a soft dumpling skin.

Ingredients: 1 cup spinach, finely chopped. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 package dumpling wrappers round or square. Water for sealing dumplings. Vegetable oil for cooking. Soy sauce for dipping.

Instructions: Put the chopped spinach, ricotta cheese, grated Parmesan cheese, salt, and black pepper in a bowl. Mix the ingredients together well until they are all mixed in evenly. Place a dumpling wrapper on a clean surface. In the middle of the wrapper, put about 1 tablespoon of the spinach and ricotta filling. Wet your finger and rub the edges of the wrapper together. Press the edges of the wrapper together to seal the dumpling. Fold the wrapper in half to make a half-moon shape. For a nice look, you can crimp the edges with a fork. Do it again with the rest of the filling and wrappers. Put some vegetable oil in a nonstick skillet and heat it over medium-high heat. Make sure there isn't any contact between the stuffed dumplings as you put them in the pan. The dumplings should be cooked for two to three minutes, or until the bottoms turn golden brown. Carefully add 1/4 cup of water to the pan and cover it right away. For about three to four minutes, or until the wrappers clear up and the filling is hot all the way through, let the dumplings steam. Take off the lid and let the extra water drain away. Add one to two more minutes of cooking to make the bottoms crispy again. Place the dumplings filled with spinach and ricotta on a plate ready to serve. Serve hot with soy sauce on the side. Enjoy your dumplings filled with spinach and ricotta that you made yourself!

Prep Time: 20 minutes

Cook Time: 15 minutes