Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat (10 percent fat, of which 6 percent is saturated to be exact). It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes. This white cheese is loaded with protein. The high-quality whey found in ricotta may promote muscle growth and help lower blood pressure. In short, there are many healthy benefits that can come from incorporating this simple cheese into your diet. Which is why in today’s blog post, I will be discussing some easy ricotta-based food recipes to help you get started.
- 1-16 oz block (about 396g) firm or extra firm tofu, drained but not pressed
- 1/4 cup unfortified nutritional yeast
- Juice of 1 large lemon (to taste)
- 2 tbsp non-dairy milk (unsweetened)
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt (to taste)
- It’s easiest to make this ricotta using a food processor or blender (with a pulse option), but you can use a fork instead. To make with a fork, simply mash the tofu with the back of your fork in a bowl until it’s the texture you desire.
- To make with a blender or food processor, add everything to the blender or food processor and pulse until it’s the texture you like. It should appear a little textured, slightly spongy, and look very similar to actual ricotta once you’re done.
- Refrigerate in an airtight container for up to 6 days.
Or just buy a tub…
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon capers, drained
- 1 tablespoon chopped Greek olives
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium zucchinis
- In a small bowl, mix the first 9 ingredients.
- Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Then grill until tender, 2-3 minutes on each side.
- Place 1 tablespoon of the ricotta mixture on the end of each zucchini slice. Then roll up each slice and secure the roll with a toothpick
- 8 cannoli shells, store bought will work
- 2 cups ricotta cheese
- 1 cup confectioners' sugar, plus extra for dusting
- ½ cup dried fruit chopped
- 1 1/2 teaspoons pure vanilla extract
- Optional: 2 teaspoons fresh orange zest
- Place the ricotta cheese into a fine mesh strainer and press to remove some moisture.
- In a large bowl, combine the drained ricotta cheese, confectioners' sugar, dried fruits, vanilla extract, and orange zest (if using); mix well. Then let sit over night. (Dessert prep before your guests arrive).
- Using a small spoon, put filling into one end of cannoli shell, filling shell halfway, then put some in the other end. Repeat with remaining shells.
- You can add a piece of cherry or sprinkle a bit of cinnamon on the ends for colour.
- Lightly dust with confectioner's sugar. Serve at once.
The filling may be made and stored in the fridge for up to 24 hours. Once you have added filling to the cannoli shells, serve them right away. Cannoli are best eaten on the day they are made!