Ricotta Cheese Recipes

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Mushroom and Cheese Stuffed Chicken Breast Recipe

Mushroom and cheese stuffed chicken breast is a quick and easy chicken recipe for dinner. I used goat ricotta cheese, shiitake mushrooms, sun dried tomatoes and lemon to flavor the meat. Chicken breast can be dry, so I marinated the meat and cooked the chicken for only 15 minutes. It's perhaps more of a roll than a stuffing, but either way, it's delicious.

My mother-in-law is an absolute creature of habit, and when we plan on cooking chicken, her preference is always poulet roti. Contrary to the stereotype, I love my mother-in-law dearly, so don't think I'm complaining, but it takes a miracle to get her to try new things. A couple of nights ago, we had some dinner guests and we had to come up with a main course. We had chicken breasts in the house, but no whole chicken. My mother-in-law was ready to go to the market to get a whole chicken, but I was able to convince her to give this recipe a try.

Given the time crunch, she grudgingly gave in and let me prepare the dish. When she tasted it, she asked me why I haven't made it before! I see a lot of stuffed chicken breasts in my future, and if you try this recipe, I bet you will too!


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Artichoke and Spinach Manicotti Pasta Recipe

I stuffed my manicotti with artichoke and spinach, and served the dish gratin-style with a layer of mozzarella cheese over the top and a bed of marinara sauce beneath. The artichoke and spinach mixture evokes the flavors of a dip, which contrasts nicely with the brightness of the marinara.

This is one of my favorite pasta dishes because it's very easy to make, while at the same time having great presentation value. Manicotti have the added benefit of freezing extremely well, so I always make them in large batches.


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Ricotta Pasta with Fennel Recipe

Ricotta Pasta with Fennel

12.18.09 by Jackie

Ricotta pasta is ideal for cold winter days when you're in need of good comfort food. Ricotta is very mild, so I boosted the flavor with parmesan cheese and braised fennel. For extra protein, I added white beans and pine nuts. You can use any shaped pasta, but I happened to have some trottole pasta in the pantry so I went with that. I find the shape so cute; they are corkscrew curled rings with a center stalk. 

I usually make this dish with mascarpone, but after all the decadent holiday treats we've been eating, I was in the mood for something light. Even though the pasta isn't bathed in cream, it's not lacking in flavor.


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Pumpkin Ricotta Cookies with Carrot Icing Recipe

The pandan ricotta cookies I made a couple of weeks ago for Halloween were such a hit that I decided to make some more.

I didn't feel like using pandan this time, so I flavored the cookies with pumpkin and smothered them in carrot icing. The cookies are moist and chewy and have an earthy sweetness that is perfect for the Thanksgiving season.


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Herb and Pecorino Cheese Crackers  Recipe

Despite the name, these treats more closely resemble a savory shortbread cookie than a cracker. They are buttery, crumbly and absolutely delicious.

Regardless of what you call them, they are packed with flavor. Using a melon baller, I  created a small cavity in the center of each cracker, which I filled with a savory pecorino basil pesto.

Pecorino, rosemary and thyme are not subtle ingredients, so serve this with a mild, creamy cheese at your next dinner party.


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