Best Ricotta Cheese Torta Recipes

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RICOTTA CHEESE TORTA



Ricotta Cheese Torta image

Categories     Bread     Salad     Cheese     Side     Bake     Ricotta

Yield Makes 1 7-inch torta; serves 4

Number Of Ingredients 10

Vegetable oil cooking spray
2 to 3 tablespoons fine bread crumbs, preferably homemade
3 large eggs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
3/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
  • In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
  • Bake until the top is deep golden brown and firm to the touch, about 1 hour.
  • Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 369
  • Fat: 21g
  • Cholesterol: 211mg
  • Carbohydrate: 14g
  • Sodium: 697mg
  • Protein: 30g
  • Fiber: 0g

RICOTTA CHEESE TORTA



Ricotta Cheese Torta image

This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least one hour at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 1 seven-inch torta

Number Of Ingredients 10

2 to 3 tablespoons fine breadcrumbs, preferably homemade
3 large eggs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
3/4 teaspoon coarse salt
Freshly ground pepper
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
  • In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
  • Bake until top is deep golden brown and firm to the touch, about 1 hour.
  • Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.

Nutrition Facts : Calories 369 g, Cholesterol 211 g, Fat 21 g, Protein 30 g, Sodium 697 g

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