Ricotta and Spinach Pork Rolls

http://theitaliandishblog.com/imported-20090913150324/2013/1/29/pamela-sheldon-johns-pork-rolls-stuffed-with-ricotta-and-spi.html

Ingredients:

  • 8 ounces fresh spinach, steamed and finely chopped
  • ½ cup whole milk ricotta cheese
  • sea salt and freshly ground pepper
  • freshly grated nutmeg
  • 1 pound boneless pork loin, sliced into 8 pieces
  • 8 thin slices pancetta
  • ¼ cup extra virgin olive oil
  • 1 cup dry white wine

Instructions:

In a medium bowl, combine the spinach and ricotta and stir to blend. Season with salt, pepper, and nutmeg to taste. Set aside.

Place a slice of pork between two pieces of parchment paper, and roll with a rolling pin until flattened to an even fitness, about an eighth of an inch. Repeat to flatten the remaining slices.

Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a quarter inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling, and pancetta.

In a large, heavy sauté pan, heat the olive oil over medium-high heat, and sear the rolls for about two minutes on each side.  Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.

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Broiled Halibut with Ricotta-Pea Puree

http://www.foodnetwork.com/recipes/food-network-kitchens/broiled-halibut-with-ricotta-pea-puree-recipe.html

Ingredients
3 small carrots, quartered lengthwise
1 medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6 -ounce center-cut skinless halibut fillets (1 3/4 inches thick)
1/2 teaspoon smoked paprika
1 10 -ounce package frozen peas
1/3 cup ricotta cheese
1 tablespoon unsalted butter

Directions
Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.

Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.

Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.

Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Pea Ravioli

http://ahappyfooddance.com/ricotta-spring-pea-ravioli-sage-butter-sauce/

Pasta
4 cups all purpose flour
4 large eggs
Filling
1 cup fresh spring peas, or frozen peas that have been thawed
12 ounces whole milk ricotta
1-1/2 cups freshly grated Parmesan cheese
1 whole egg
salt and pepper, to taste

Serve with leek/ramp/basil pesto, tomatoes, spring onions, peas

Classic Lasagna

http://www.simplyscratch.com/2012/11/classic-homemade-lasagna.html

 

INGREDIENTS:
1 pound Ground Beef (85/25 is good)
1 pound Ground Sausage (I used bulk pork sausage)
1 large Yellow Onion, chopped
2 whole Garlic Cloves, smashed, peeled and minced
1 teaspoon Kosher Salt
1 tablespoon Dried Basil
1 tablespoon Dried Oregano
1 tablespoon Dried Parsley Flakes
1 {28 oz} can crushed tomatoes
12 ounces  (2 cans) Tomato Paste
3 cups Whole Milk Ricotta
2 whole Eggs
1/2 teaspoon Fresh Ground Black Pepper
2 tablespoons Fresh Parsley, chopped
1/2 cup Freshly Grated Parmesan Cheese
4 cups {16 oz} Grated Mozzarella Cheese, divided
16 Oven ready Lasagna Noodles

 

DIRECTIONS:
For the Sauce:

In a large pot over medium heat, sauté chopped onions in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat is browned.

Add in the kosher salt and a tablespoon of each basil, parsley flakes and oregano.

Add in the 12 ounces of tomato paste.

Add tomatoes and enough water to simmer.

Reduce the heat to low and let the sauce simmer for 45 minutes – meanwhile, make the ricotta mixture.

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

To Assemble the Lasagna:

Lightly coat a 13×9 baking pan with olive oil and preheat your oven to 375 degrees.

Spread 1 cup of sauce on the bottom of the baking pan.

Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture {spread it out}. Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella.

Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4 cup of Mozzarella.

Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce {no cheese}.

Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.

Bake the lasagna for 30-40 minutes {rotating the pan halfway through} or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

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