Ricotta Puffs Recipes

Steps:

• 1. Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.
• 2. In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
• 3. On floured work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up sides of each of 24 muffin cups, letting points of dough extend over edge of cup.
• 4. In medium bowl, mix remaining ingredients. Spoon about 1 tbsp cheese mixture into each cup
• 5. Bake 10-15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm with dipping sauce.

Steps:

• 1. Unfold puff pastry;cut each sheet into nine squares. In a small bowl,combine the ricotta cheese,red peppers,2 tablespoons Romano cheese,parsley,oregano and pepper.
• 2. Brush pastry edges with milk;place 2 rounded teaspoons of cheese mixture in the center of each square. Fold edges of pastry over filling,forming a rectangle;seal edges with fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
• 3. Place on lightly greased baking sheets.Bake at 400 for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter. Set the sieve over a bowl, and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Process the drained ricotta and 1/2 cup confectioners' sugar in the work bowl of a food processor fitted with the metal blade until creamy. Pour in the Grand Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store in the refrigerator, covered, until needed, up to 2 days.
• Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition. Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
• Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350° F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time. (There should be enough room in the pot for the zeppole to float freely.) Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry. Remove with a skimmer and drain on paper towels. Repeat with the remaining batter, allowing the oil to return to 350° F before continuing, if necessary.
• Preheat the oven to 425° F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350° F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
• Cut the zeppole in half, leaving them attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with confectioners' sugar and serve at room temperature or, if you prefer, chilled.

Steps:

• Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
• In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
• Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
• Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
• Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
• When drained and cool, sprinkle puffs with powdered sugar.

Steps:

• 1. Combine all ingredients except for the vegetable oil.
• 2. Heat oil in a pot or deep fryer over medium heat.
• 3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
• 4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
• 5. Sprinkle on powdered sugar if desired.

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

Steps:

• Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
• Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
• Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
• Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg.
• Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.