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Meatballs with ricotta in sauce


I put in a saucepan over low heat the finely chopped fennel, with garlic, a little oil, turmeric, cumin, cardamom, chilly, vanilla pods and let them cook lightly. I then added the tomato puree and water and I let the sauce boil slightly.

In a bowl I put the minced meat, ricotta, eggs, breadcrumbs, garlic, spices, I kneaded well by hand and when the sauce started to boil, I turned the heat very low and I added the meatballs one by one, without stirring for do not break them. I let the meatball sauce boil for about 30 minutes, then I turned off the heat and seasoned with dried oregano and a little sugar.

Although I am not at all fond of tomatoes, tomato sauce or any tomato derivative in food, I really liked this dish.

Great appetite!


Delia Costiuc recipe: Ravioli with spinach and ricotta in butter, sour cream and sage sauce

We start by preparing the pasta. We weigh 200 gr. flour and place it in a mound on the table. In the middle of it we form a hole and add the two eggs and a pinch of salt. Homogenize the ingredients, forming a ball of dough.
Spread the dough into strips about 10 cm wide. and very thin with the help of the pasta machine.
Let the dough strips dry easily.

Meanwhile, prepare the filling: scald the spinach in a cup of boiling water and let it boil for about two minutes.
We take it out in a strainer and let it cool and drain well. When it has cooled, we drain it with our hands to remove all the water. Then chop it finely and mix it with ricotta, a nutmeg powder and salt to taste.

Place a spoonful of the filling at equal distances from each other, on the edge of the dough strips. We beat an egg and with the help of a brush we grease the dough around each lump. Then fold the dough strip so that it covers the filling.

We cut with a special form of ravioli, if we have it, if we can't use a pasta cutter or we improvise with what we find in the kitchen. Press lightly on the edges to prevent the filling from coming out. Boil the resulting ravioli for 8 minutes in boiling water with a pinch of salt. While they are boiling, prepare the sauce: melt the butter over a very low heat, add the sage leaves and a pinch of salt.

When the butter has completely melted, add the cream. Mix well and leave on the fire for about 30 seconds. Drain the ravioli well and place them on a plate. Add 2-3 tablespoons of sauce, sprinkle with grated Parmesan cheese and garnish with spinach leaves.

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Cream sauce for tortellini stuffed with salmon and ricotta

A simple white sauce that you can prepare while you are cooking water for pasta. Tortellini stuffed with salmon and ricotta can be found ready at Lidl. Just boil them in salted water for 3 minutes.

What do you need?

  • 50 g butter
  • 200 mL fat cream (32% fat)
  • 50 g Grana Padano (Parmesan) given through a small grater
  • 70 - 100 g of goat cheese with Provencal herbs
  • ¼ connection of green parsley, washed, drained and chopped
  • salt and pepper - to taste
  • 30 - 40 g Grana Padano (Parmesan) given through a large grater - for "garnish".

How do you proceed?

  • Melt the butter in a saucepan over low heat and add half the amount of cream over it.
  • Stir and bring to a boil
  • Add the hard cheese (Parmesan or Grana Padano) given through the small grater and mix until completely incorporated
  • Then add the broken goat cheese in pieces and mix until you get a homogeneous composition
  • Add the rest of the cream, bring to a boil, then season with salt and pepper
  • Remove from the heat and add the chopped parsley.

Pour the hot sauce over the pasta, garnish with chopped green parsley and add Parmesan (Grana Padana) given through the large grater. Accompanied by a dry white wine.

Have fun and see you healthy again!


Sweet potato stuffed with chicken and ricotta

Ah, the wonderful sweet potatoes, this incredible vegetable that makes you think of carrots, classic potatoes and pumpkins alike. Take such a potato, larger, leave it in the microwave for a while, then scoop it out. With the pulp thus obtained, mixed with cooked chicken, with a green onion and a little ricotta, you will obtain a composition with which you will fill the peeled potato peel. Take a look at what super sweet potato you created!


Cannelloni with chicken and ricotta

Pour the milk into a pot. Add the onion, cloves, bay leaf and nutmeg and season to taste. Bring to the boil, remove the pot from the heat, cover and leave to cool.

Heat a non-stick pan over medium heat, add the chicken and cook until white, stirring constantly. Put it aside.

Roast the chopped bell pepper, chopped leeks and peas for 30 seconds. They drain well.

Beat ricotta, mascarpone and egg, add chicken, vegetables and greens. Season to taste.

With a whisk, remove the spices from the milk. Incorporate the flour into the milk, then bring to the boil, stirring constantly. Reduce the flame and simmer, stirring frequently, for about 3 minutes.

Preheat the oven to 200 ° C. Spread a layer of sauce on the bottom of a heat-resistant dish, with a side of 30 cm.

If you fill cannelloni. Arrange in sauce, in a single layer. Pour the rest of the sauce.

Mix the crumbs with the Parmesan cheese and sprinkle over the cannelloni. Bake for 35–40 minutes. Serve after 10 minutes.


Meat Sauce and Ricotta Lasagna Recipe

The addition of ricotta to lasagna is popular in the United States and comes from a southern Italy. This tradition reaches its apex with lasagna developed with ricotta, which is often enjoyed, especially during the carnival period in Naples. It is a different approach from lasagna in Tuscany and other northern parts of the country.

Immigrant families from southern Italy brought ricotta lasagna with them when they arrived in the New World. This recipe is one of those Italian-American variants.

The recipe is unique in that a whole shoulder of pork is used to make the meat sauce based on tomatoes. However, it is removed before assembling the lasagna and served as a second course. This means you get both a Primo (pasta the first course), as well as a second (meat of the second course) from a recipe!


Pasta with ricotta, garlic and greens

Pasta with cheese and greens

  • 160 gr pasta (spaghetti)
  • 100 ricotta
  • 2-3 tablespoons of milk
  • 2 garlic cloves
  • 4 parsley threads
  • 20 basil leaves
  • 20 mint leaves
  • 35 ml olive oil
  • 10 gr butter
  • 10 gr grated Parmesan cheese
  • salt, black pepper, chili

Put the pasta to boil in plenty of salted water following the instructions on the package. Put a little oil in a large pan so that you can harden the garlic in it.

Mix with the vertical blender the rest of the oil, ricotta, milk, salt and a lot of ground black pepper. The result will be a creamy sauce, with the consistency of sweet cream. This step ensures a fine sauce. Chop the greens as finely as possible.

When the pasta is nearing the end, heat the oil in the pan and add the crushed garlic. Heat briefly, just until it starts to smell nice. Add chili flakes to taste and mix briefly until dissolved in oil. Add the butter and let it melt.

Drain the pasta and add them to the pan as soon as the butter is melted. Stir to cover the pasta with fat and infuse well with the garlic. Add the chopped greens. Stir and cook for about 2 minutes.

Turn off the heat and add the ricotta sauce and parmesan. Stir until pasta is covered in sauce.


Ricotta meatballs in tomato sauce

We liked the recipe for ricotta meatballs in tomato sauce that we found in Jamie Oliver's book Jamie & # 8217s 15 minutes meals so much that we thought we'd share it with you.

It is delicious and cooks in just 15 minutes. The combination of cheese and tomatoes has long been verified and will be to the liking of all those who will be lucky enough to taste this recipe. We invite you to try it and tell us how you thought!

Ingredients for ricotta meatballs in tomato sauce:

& # 8211 500 gr of whole milk ricotta

& # 8211 3-4 tablespoons extra fine cornstarch

-25 gr of pecorino cheese, grated

-juice and juice from 1 lemon

-1 can of chopped tomatoes

-1/2 teaspoon of cinnamon

-some mint leaves for decorating plates.

Method of preparation:

Put half the amount of oil in a pot and then add the garlic. When it starts to brown, add the tomatoes and season with salt and pepper. Then add the spices and bay leaf and leave on the fire for 15 minutes.

Separately, mix the ricotta cheese, cornmeal, egg, pecorino cheese and lemon peel in a bowl. Heat 2 tablespoons of olive oil in a large pan.

After the oil has warmed up, put a spoonful of the mixture obtained and fry for 2 minutes on each side or until it starts to brown. When the meatballs are ready, take them out on a paper towel to absorb the excess oil.

The meatballs are served with tomato sauce and garnished with mint leaves and a little lemon juice.


Cannelloni with chicken and ricotta

Pour the milk into a pot. Add the onion, cloves, bay leaf and nutmeg and season to taste. Bring to the boil, remove the pot from the heat, cover and leave to cool.

Heat a non-stick pan over medium heat, add the chicken and cook until white, stirring constantly. Put it aside.

Roast the chopped bell pepper, chopped leeks and peas for 30 seconds. They drain well.

Beat ricotta, mascarpone and egg, add chicken, vegetables and greens. Season to taste.

With a whisk, remove the spices from the milk. Incorporate the flour into the milk, then bring to the boil, stirring constantly. Reduce the flame and simmer, stirring frequently, for about 3 minutes.

Preheat the oven to 200 ° C. Spread a layer of sauce on the bottom of a heat-resistant dish, with a side of 30 cm.

If you fill cannelloni. Arrange in sauce, in a single layer. Pour the rest of the sauce.

Mix the crumbs with the Parmesan cheese and sprinkle over the cannelloni. Bake for 35–40 minutes. Serve after 10 minutes.


400g - Cooked Panzani tomato sauce with pork and beef meatballs.
Delicious recipe with: tomato puree and tomato paste with pieces, beef, onion, carrots, pork, salt, basil, sunflower oil, parsley, herbs.

A consistent and tasty dish!

Made in Italy.
Store in a cool, dry place.
Store after opening: 3 days / 4 ° C

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