New recipes

Best Spinach and Ricotta Recipes

Best Spinach and Ricotta Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Spinach and Ricotta Recipes

Puff pastry is filled with a creamy spinach and ricotta mix, before raw eggs are dropped in. These eggs bake as the pie does, so that when it is served, every slice has a pretty, Easter-themed cross-section of a cooked egg in it.This recipe is courtesy of Palm Beach Post.

I can't lie — when I set out to make this recipe, I wasn't exactly sure what I was doing or how it would turn out. And I'll tell you this, it came out spectacularly. Granted, this is a simple dish, but the nuttiness of the farro, cooled down, paired wonderfully with ribbons of spinach and the creaminess of the cheese. Lemon zest added a pleasant tang and brightness. If you like, you could easily add in some avocado as well...

A good, creamy lasagna is important to have in your cooking repertoire. This lasagna is simple and easy to make, and the ricotta adds a creaminess that other lasagnas may use béchamel sauce to achieve. The layer of basil adds extra freshness, so be sure to use basil leaves, not dried.Click here to see 10 Things You Didn’t Know You Could Make in a Microwave

Stuffed Shells (Italian Recipe with Ricotta and Spinach)

Stuffed shells filled with ricotta and spinach are a delicious main course when you use my Italian recipe. Why not try this tasty and healthier recipe for a change? I bet you’ll never use another one again!

Originally published on July 6th, 2015 as part of my Miele dishwasher review.

As you probably know by now, pasta is one of my favorite things.

As an Amazon Associate I earn from qualifying purchases.

However, being Italian, I figure it’s in my DNA and I just go with it. Telling me that pasta makes you fat makes me laugh. It’s not pasta that makes people fat, it’s the type of pasta that makes people fat! (I don’t just mean the pasta itself, but all the ingredients within the recipe.) Things have been changing in Italy with the American influence of fast food and frozen meals, but I am telling you, years ago I don’t remember seeing overweight people in Italy (except for a few older ladies who were a bit heavy).

I’m peeking over my cousin Ada’s shoulder in case you’re wondering!

The old photo above is some of my family in Italy if all pasta and bread made people fat, everyone in this photo would be morbidly obese. Trust me on this: if you make this stuffed shells recipe and my other pasta recipes with the ingredients indicated. Then you make other American-style pasta recipes (I wish I could link to some, but it would not be nice to call out a bad recipe) using their ingredients, there would simply be no comparison in the flavor, nutrition, calories, overall healthiness, and quality of the final dish.

Recipe Summary

  • 1 portion Homemade Pizza Dough
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup New York&ndashStyle Pizza Sauce
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 ½ cups loosely packed baby spinach leaves
  • 1 teaspoon minced garlic
  • 1 ¼ cups (5 ounces) shredded part-skim mozzarella cheese
  • ⅓ cup part-skim ricotta cheese
  • 2 plum tomatoes, cored and thinly sliced

Remove Homemade Pizza Dough from refrigerator let stand at room temperature 1 hour.

Coat a 12-inch perforated pizza pan with cooking spray.

Place dough on a lightly floured surface roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York&ndashStyle Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes top with tomato slices. Cut into 6 wedges.

Nigel Slater’s recipe for spinach ricotta pancakes, soured cream

Wash 100g of spinach leaves and while they are still wet put them into a large saucepan over a moderate heat. Cover tightly with a lid and let the leaves cook, in their own steam, for a minute or two. Turn the leaves over and continue cooking, covered, for a further minute. Drain the leaves then squeeze the water from them with your hands and set aside.

Separate 3 eggs, putting the whites into a bowl large enough to beat them in. Stir 250g of ricotta into the egg yolks, then add 50g of plain flour, 2 tbsp of finely grated parmesan and 30g of melted butter. Chop a small handful of basil and parsley, stir them in, then season with a little salt and set aside. Finely chop the spinach.

Beat the egg whites until light and fluffy, then stir into the ricotta mixture together with the chopped spinach. Melt a little butter in a nonstick frying pan over a moderate heat. When it sizzles lightly, add a sixth of the ricotta mixture and pat it lightly into a small cake, about the circumference of a digestive biscuit, with the back of a spoon. Add another two. When the cakes have coloured lightly in the base, flip them over with a palette knife (do this quickly and confidently and they won’t break), then let the other side become a soft, pale gold. The full cooking time shouldn’t be more than a few minutes. Repeat with the remaining mixture.

Remove the cakes with a palette knife or spatula, rest briefly on kitchen paper, then transfer to a plate. Serve with soured cream if you wish. Serves 2-3

The dairy

Ricotta is, of course, the order of the day I love it in all its forms, but with such a plain dish, it’s worth buying some really good fresh stuff for this. Many recipes add grated hard cheese to the filling, too – usually grated parmesan, or grana padano in Boswell’s recipe. Bear in mind that if you want to make this dish strictly vegetarian, you’ll need to source a vegetarian alternative they’re widely available these days.

Some recipes, though not all, add eggs to the filling as well – or just yolks in the case of Caz Hildebrand and Jacob Kenedy’s The Geometry of Pasta – but I can’t see the point those without are just as good, and I think have a slightly softer, creamier texture.

Eggs or no eggs? Jacob Kenedy and Caz Hildebrand’s cannelloni.

  • 1 pound (450g) high-quality ricotta cheese (see note)
  • Kosher salt
  • 1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles
  • 8 ounces (225g) fresh spinach, washed
  • 8 ounces (225g) fresh arugula, washed
  • 12 ounces (340g) shredded low-moisture mozzarella cheese, divided
  • 4 ounces (120g) grated Parmigiano-Reggiano, divided
  • 1 large egg
  • 1 medium clove garlic, minced
  • 1 teaspoon freshly grated nutmeg
  • Freshly ground black pepper
  • 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
  • Small handful minced fresh parsley or basil leaves

Adjust oven rack to center position and preheat oven to 375°F (190°C). Line a large plate or a rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel. Spread ricotta on top and cover with more paper towels or another clean kitchen towel. Let drain for 5 minutes, then remove towels and transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of the ricotta off the towels.) Set aside.

If Using Fresh Pasta: Bring a large pot of salted water to a boil over high heat. Working in batches, add pasta squares to boiling water, 6 at a time. Cook for 30 seconds, then, using tongs, transfer to a clean kitchen towel to drain, laying them out in a single layer. Repeat until all pasta squares are cooked, reserving boiling water for step 4. Set aside, keeping squares separated from each other. Continue with step 4.

If Using No-Boil Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Place noodles in a 9- by 13-inch casserole dish. Using a ladle, transfer just enough boiling water from the pot to cover noodles. (Keep remaining boiling water to boil spinach and arugula in step 4, adding more if water level gets too low.) Let pasta sit, agitating occasionally, until pliable but not mushy, about 5 minutes. Drain pasta, then dry on a clean kitchen towel. Cut each noodle in half crosswise to make twelve 4- by 4-inch squares of pasta. Set aside, keeping them separated from each other to avoid sticking. Wipe casserole dish dry.

Add spinach and arugula to boiling water and cook just until wilted, about 20 seconds. Drain greens into the bowl of a salad spinner set in the sink. Run under cold water until thoroughly chilled, then spin in salad spinner to dry.

Spread greens over a clean kitchen towel or a double layer of paper towels and roll into a tight tube, pressing to remove excess moisture. Transfer to a cutting board and roughly chop.

Add greens to bowl with ricotta. Add half of mozzarella, half of Parmesan, egg, garlic, and nutmeg. Season with a large pinch of salt and a few grinds of black pepper, then fold with a wooden spoon or spatula to combine.

Spread half of tomato sauce in an even layer in casserole dish. Working with 1 square of pasta at a time, place a few tablespoons of ricotta mixture in a row along the center of the square, then roll it up. Place roll, seam side down, in casserole dish. Continue until all of pasta and filling are used up.

Spoon remaining sauce over manicotti, keeping it tidy along the center of each row of rolls. Sprinkle remaining mozzarella cheese over sauce. Sprinkle all over with remaining Parmesan. Cover tightly with foil.

Place in oven and bake for 30 minutes. Remove foil and continue baking until cheese is well browned and bubbly, about 15 minutes longer. Remove from oven and let rest for 10 minutes. Sprinkle with parsley or basil and serve.

Manicotti can be prepared through step 8 and refrigerated for up to 3 days before baking. Bake as directed in step 9.


For the filling

  • 1-1/2 lb. (about 3 cups) whole milk ricotta
  • 2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed
  • 2 oz. (1/4 cup) unsalted butter
  • 1/2 medium yellow onion, finely chopped (about 1/2 cup)
  • 3 medium cloves garlic, minced
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch freshly grated nutmeg

To assemble:

  • 3/4 lb. fresh lasagne noodles (store-bought or homemade)
  • 1 recipe Quick Tomato Sauce
  • 1 recipe Basic Cream Sauce
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes

To begin, cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don’t want it completely cooked.)

Drain the pasta, then place it back in the pan and set aside.

Meanwhile, drain the spinach.

And squeeze as dry as possible.

In the bowl of a food processor fitted with the steel blade, combine the dry spinach, basil, ricotta, cream cheese, half-and-half cream, 1 cup fontina, 3 tablespoons Parmigiano Reggiano, salt, pepper, and nutmeg. (The cream cheese might seem like an odd addition but it prevents the ricotta from becoming grainy when it is heated.)

Add the spinach mixture to the pasta and stir to combine.

Transfer to a ceramic baking dish.

Top with the remaining fontina and Parmigiano Reggiano.

Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.

Spinach-Ricotta Calzone

What's a calzone? Simply put, it's pizza crust wrapped around its topping, rather than supporting it from beneath. You know how, when eating a slice of thin-crust pizza, you fold it in half so it doesn't droop and the cheese and tomato sauce stay put? A calzone is thin-crust pizza folded before you bake it — rather than after!


  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 tablespoon (14g) olive oil
  • 1/2 cup to 3/4 cup (113g to 170g) lukewarm water*
  • 1 1/2 cups (283g) cooked spinach, squeezed completely dry
  • 1 cup (227g) ricotta cheese, whole-milk or part-skim
  • 1/2 cup (57g) freshly grated Parmesan cheese
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt


To make the crust: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough.

Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 2 to 2 1/2 hours.

Gently deflate the dough, and turn it out onto a clean work surface. Divide it in half.

Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10" to 11" circle.

Perfect your technique

Spinach-Ricotta Calzone

To make the filling: Combine all of the filling ingredients, stirring until well combined. You'll have about 2 cups of filling.

Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal. If you've shaped the dough on parchment, lift the parchment onto a baking sheet. Or, if you have a pizza stone in your oven, place the parchment on a peel, for easiest transport.

Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil or brush with a thin layer of pizza sauce, and top with shredded cheese.

Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.

How to make tomato cream sauce

  1. Heat olive oil in a pan over medium heat. Chop tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.
  2. Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.

Then transfer to blender and puree the tomato mixture. Transfer the puree back to the pan, reheat to medium heat and add heavy cream. Stir until well incorporated.

Cut each grape tomato in half and add all of them to the pan with the tomato cream sauce. Salt to taste and and more chopped thyme if needed. Cook for 5 more minutes.

To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature. When serving on plates, garnish with thyme.

Watch the video: Ραβιόλια με σπανάκι και ρικότα - Paxxi E94 (December 2022).