Best Baked Ricotta With Lemon And Herbs Recipes

HERBED BAKED RICOTTA WITH LEMON

Herbed Baked Ricotta with Lemon image

A creamy savory baked ricotta with lemon and herbs topped with melted Parmesan and olive oil make a simple and easy appetizer. This recipe was adapted from Cook's Illustrated.

Provided by Jere' Cassidy

Time 25m

Number Of Ingredients 12

Ingredients

15 ounces ricotta cheese
2 tsp. chopped flat leaf parsley
1 tsp. chopped thyme
2 tsp. chopped chives
1/2 tsp. chopped rosemary
1/8 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. ground pepper
1 lemon grated
2 tablespoons Parmesan cheese (shredded)
1 tablespoons olive oil
Sea salt

Steps:

Preheat oven to 375 degrees
Chop all the herbs
Grate the lemon
Shred the parmesan cheese if you are using a block of cheese, otherwise, packaged shredded parmesan cheese is good to use.
In a medium-size bowl combine the ricotta, herbs, kosher salt, and lemon zest. This can also be combined directly in the baking dish.
Spoon the ricotta mixture into a 6' baking dish.
Sprinkle the Parmesan cheese over the ricotta
Bake for 10-15 minutes or until hot, bubbly, and golden brown on top.
When done drizzle the olive oil on top of the ricotta while hot and add a sprinkling of sea salt.
Serve warm with bread or crackers.

Nutrition Facts : ServingSize 1, Calories 146 kcal, Carbohydrate 3.8 g, Cholesterol 24 mg, Sodium 304 mg, Fat 10.8 g

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Pasta With Lemon, Herbs and Ricotta Salata image

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Categories dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Steps:

Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams

ONE-POT PASTA WITH RICOTTA AND LEMON

One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.