ricotta filling

This ricotta cheese mixture features mozzarella and Romano cheeses and is perfect for your favorite Italian baked dishes - lasagna, baked ziti and more.

Ricotta Cheese Mixture

ricotta cheese ((2 lb. container))

mozzarella cheese

Pecorino Romano cheese

eggs

black pepper (to taste)

parsley leaves ((finely chopped))

garlic powder ((optional))

Place ricotta cheese in a large mixing bowl.

Add mozzarella and Romano cheeses and stir.

Stir in eggs.

Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use (use within 24 hours).

Need a Thanksgiving appetizer? Feed your guests these Stuffed Brussels Sprouts from Delish.com.

Stuffed Brussels Sprouts

Cooking spray

Brussels sprouts,

ricotta

c. Parmesan,

bread crumbs

lemon

red pepper flakes

garlic,

Kosher salt

black pepper

Extra-virgin olive oil, for drizzling

Which fall vegetable do you eat more often?

This recipe was a waste of time. Between prepping the Brussels sprouts, blanching, scooping, stuffing, sprinkling with cheese, and drizzling with olive oil it took over two hours.  To top it off they just didn't taste very good.

Way to much prep for Brussels app on nye I don’t think so

https://streaming.hearstdigitalstudios.com/c65e2f4d-4ed8-4c83-b03d-d0157fa84f6f/video_rover_16x9_1080p_hd_1519423146_89670.mp4

Brussels Sprouts Sliders Are A Low-Carb Dream

You will need a jumbo muffin to make this recipe and circle cookie cutters that are 2 3/4-inch and 3 1/2 inch. You’ll have a little left-over filling and cake scraps, which can be used to make a mini trifles.

Mini Cassata Siciliana Cakes

ricotta cheese (drained in cheesecloth overnight)

sugar

mini chocolate chips

pistachios

orange

granulated sugar

vegetable oil

milk

vanilla extract

all-purpose flour

baking powder

salt

lb. prepared marzipan

Green gel food color

Yellow food color

Glaze and decors

confectioners’ sugar

Milk or cream (if needed to thin)

candied cherries

orange peel strips

citron

In the bowl of an electric mixer, combine the drained cheese, sugar, chips, pistachios and orange zest. Mix well until combined. Scrape down the bowl and mix again. Refrigerate until ready to use.

Filling

Preheat oven to 350 degrees. Grease a 17x11 jelly-roll pan with flour-based baking spray. Alternatively grease the pan with shortening and line with parchment paper. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk or milk, and vanilla extract. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.

Pour batter into prepared pan and spread to distribute batter evenly. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers. Let the cake cool slightly, then transfer to a wire rack to cool completely. Cut six 2 3/4-inch round circles from the sponge. Cut six 3 1/2-inch round circles from the sponge.

For the cake

Knead together the marzipan, a drop of green food color and a drop of yellow food color. Add more food color as needed for a brilliant grassy green color. When color is consistent, dust a work surface with powdered sugar and roll to 1/4-inch thickness. Cut into six 2x10-inch strips (roughly).

Lightly dust the cavities of a nonstick jumbo muffin tin with powdered sugar. Line the edges of each cavity with an overlapping strip of marzipan. Press evenly into the pan; trim off excess marzipan. Place the smaller circles of sponge cake into the bottom of the pan. It’s not necessary to tamp them completely down; just place them in the bottom. Fill each cavity with the ricotta filling within 1/4 inch of the top edge. Top each cavity with the larger cake circles. Press firmly and refrigerate for 1 hour.

Marzipan

Combine the sugar and lemon juice in a bowl whisk while dribbling milk into the bowl a little at a time. The glaze should be opaque white and thick enough to hold in the whisk, then fall into the bowl in a ribbon. Transfer the mixture to a piping bag fitted with a small (#2) round piping tip. Turn cakes out onto a parchment sheet. If cakes want to stick, tap the pan on the work surface and they should fall out. If cakes are dusty with powdered sugar, lightly brush them with some almond extract using a soft bristle kitchen-dedicated art brush.

Pipe glaze onto the top cake rounds until covered. Add a cherry, orange peel, and a sprinkle of citron to the top of each cake. Pipe single line swags around the top edges of the cakes. In between swags add three dots of glaze. Refrigerate cakes until ready to serve.

Glaze

Top 3 ricotta filling recipes from across the web

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Top Tags

Ricotta Cheese Mixture

Stuffed Brussels Sprouts

Mini Cassata Siciliana Cakes

Top 3 ricotta filling recipes from across the web

The most viewed ricotta filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ricotta Cheese Mixture

Stuffed Brussels Sprouts

Mini Cassata Siciliana Cakes

The most viewed ricotta filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine