Tag: Ricotta

Ricotta and spinach ravioli – Yet another cooking blog – Gordon Ramsay’s version

Among the recipes of Italian cuisine, i Ricotta and spinach ravioli they are among those traditional first courses capable of spanning generations. Few and simple ingredients, united together in a classic combination, yes, but always tasty.

Preparing fresh pasta is a real art form, to be rolled thinly, to make it become a small treasure chest capable of holding a delicious filling. I love this moment very much, made of care and slowness, which I like to share around a table with my loved ones, celebrating authentic Italian cuisine with this dish.

The filling of my ricotta and spinach ravioli is really simple: pan-fried baby spinach, fresh ricotta (often lactose-free), grated Parmigiano Reggiano (I always add a spoonful more than the doses I indicate) and a pinch of nutmeg*.

I love bringing this to the table first course of homemade pasta in family lunches, even festive ones, like Easter or Christmas… because there is nothing more beautiful than celebrating together, enjoying something good prepared together with our own hands.

And if you’re looking for a fall alternative, check out my recipe for Mantua-style pumpkin tortelli “in my opinion”.

Spanakopita triangles with ricotta and spinach – Gordon Ramsay’s version

For these spanakopita triangles I was inspired by the recipe for the savory pie typical of Greek cuisine, to create a vegetarian appetizer filled with spinach and ricotta.

There are different variations of spanakopita, both in shape and filling: in some versions it is served in a pan, in others in concentric rolls, in still others in single portions in triangles.

As with Turkish borek, spanakopita can also have different fillings. What cannot be missing is the phyllo pastry, for the crunchy shell, the black and white sesame seeds for the breading on the surface and the spinach in the filling.

For my version of these spanakopita triangles, instead of the traditional feta cheese, I wanted to use ricotta, for a more delicate and less savory result. For the green part, however, I kept the classic spinach, which however you can replace with other leafy vegetables (as I did for mine rolled spanakopitabased on chard and feta).

The video recipe of my spanakopita triangles.

You find it HERE.

Ricotta and pear cake, the recipe – Gordon Ramsay’s version

If you are looking for a sweet treat healthy and genuineideal for the first breakfastthis ricotta cheese and pears cake soft is the one for you!

The dough is super light and quite dietary, because the butter and oil (which are the fats usually used in desserts) are replaced by ricotta. Furthermore, thanks to the natural sweetness of pearsit will not be necessary to exaggerate with the sugar doses.

In short, a healthy and delicious way to treat yourself to a treat in the morning without weighing you down and without exceeding the calories.

How to make ricotta and pear cake

Since the ricotta and pear combo is always a winning classic, I thought I’d add some to cubes in the dough and some slice to decorate the surface of the cake. This will give an unmistakable consistency to this fantastic dessert. And what’s more, in addition to being good, it will also be very beautiful to look at!

As soon as you cut a slice of this cake you will discover how soft and fragrant it is. This is also thanks to the lemon zest which goes very well with the other ingredients.

To decorate it, I opted for a great classic: powdered sugar. You can of course also choose to omit it.

One last tip: if you are particularly greedy you can add a few drops of dark chocolate which, in my opinion, suits us really well!

Ready to cook? We’ll also leave you with some other ideas for the next recipe, but now… Let’s turn on the oven!