Tagged with ricotta

Date, Oat Bran, and Quark Muffins

Date, Oat Bran, and Quark Muffins

I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but that is only relevant if you are allergic to gluten.) There is no butter, flour, … Continue reading

White Asparagus Ravioli

White Asparagus Ravioli

Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus are in season and I realized I had not posted a recipe for white asparagus … Continue reading

No-Bake Cherry Ricotta Amaretti Tartlets

No-Bake Cherry Ricotta Amaretti Tartlets

Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The … Continue reading

Ravioli al Prosciutto

Ravioli al Prosciutto

Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe in a while, here is a new variety: ravioli stuffed with prosciutto and ricotta. As … Continue reading

Pastiera Napoletana

Pastiera Napoletana

Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and cinnamon, give the cake a delicious flavor as well. The wheat needs to be soaked … Continue reading

Artichoke Ravioli (Ravioli con Carciofi)

Artichoke Ravioli (Ravioli con Carciofi)

There are three things I don’t like about artichokes: (1) it is a lot of work to clean them, (2) they don’t go well with wine, and (3) you can only eat a small part of them and have to throw away the rest. Simona solved the third issue by using the discarded parts to make artichoke … Continue reading

Gnudi (Basil Ricotta Dumplings)

Gnudi (Basil Ricotta Dumplings)

Sometimes I get a request from a reader that leads me to discovering a new dish. For instance malloreddus pasta with fennel and sausage, now one of my favorite pasta dishes. This time it was Himeros who requested my take on basil-ricotta gnudi. These are the Tuscan name for nude ravioli, or ravioli filling that … Continue reading

Green Ravioli with Ham

Green Ravioli with Ham

Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for various stuffings. I inquired whether it was also used for ravioli, and Simona replied that … Continue reading

Shrimp Ravioli (Ravioli ai Gamberoni)

Shrimp Ravioli (Ravioli ai Gamberoni)

Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as possible, to make sure the parcels are closed tightly without any trapped air, to give … Continue reading

Cheese Ravioli

Cheese Ravioli

In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with the Chianti Classico they served ravioli stuffed with ricotta and pecorino, garnish with sauteed spinach … Continue reading

Chard Stems Gratin

Chard Stems Gratin

I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From … Continue reading

Cassata Siciliana

Cassata Siciliana

In April we travelled through Sicily and I came back with a lot of ideas for Sicilian dishes to cook. Last night my parents came over for dinner, and for the first time since I can’t remember I prepared five all new dishes in a single day. All of them inspired by meals we had … Continue reading

‘Tiramisù alla Pugliese’

In the small village of Montegrosso in Puglia, southern Italia, is the wonderful Osteria Antichi Sapori. We had the pleasure of dining there some years ago, and I can still remember it very well. The food was delicious and there was enough of it, we already completely stuffed after just having the antipasti (which just … Continue reading

Ravioli workshop

Ravioli workshop

Some friends wanted to learn how to make home-made ravioli, so last Sunday I came over for a ravioli workshop! It was a lot of fun and very rewarding to see that by the end of the evening everyone was getting the hang of it. We made five types of stuffing: spinach-ricotta with butter & … Continue reading