Classic stuffed shells get a bright boost with the addition of lemon, spinach, and garlic-and-herb Boursin cheese. Jarred ...

Ricotta ravioli is made completely from scratch. I make the egg pasta first and fill with a delicious yet simple cheesy ...

Combine lemon juice and ricotta in the food processor for an ultra-creamy and flavorful sauce perfect for pasta. Go to Recipe If you have some extra ricotta in your fridge, these light and fluffy ...

Well, it’s decidedly January. I’d know it was January even if I’d had a bang to the head over Christmas and was suffering ...

Preheat oven to 425 degrees Fahrenheit. Remove the stems from the eggplants and slice vertically into ¼ inch planks. Line ...

Stir in the ricotta, lemon zest and season with salt and pepper ... Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and ...

patting in any escaping ricotta. Place the rolls seam-side down in the tomato sauce, spoon over some of the sauce and gently heat through for three or four minutes. Serve hot with salad and naan ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...

Serve crispy lemon garlic butter ... top with half the noodles. Mix ricotta, Parmesan and oregano; spread over noodles in dish. Spread with one-third of the pasta sauce mixture.

Place the pignoli, lemon juice, nutritional yeast ... and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.