Best 3 Ricotta Cappuccino Recipes

CUCUMBER-RICOTTA SANDWICHES

Cucumber-Ricotta Sandwiches image

Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It's very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.

Provided by David Tanis

Categories dinner, lunch, quick, weekday, weeknight, sandwiches, appetizer, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

6 thinly sliced Persian cucumbers (about 2½ cups)
Salt and black pepper
1 serrano chile, very thinly sliced (or minced, with seeds, if preferred)
12 large basil leaves, torn
2 tablespoons lime juice (from 1 large lime)
1 tablespoon chopped dill
2 teaspoons chopped tarragon
2 teaspoons chopped mint leaves
1 teaspoon thinly sliced chives
1 to 2 cups soft, rich ricotta, drained
2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
Cilantro sprigs, for garnish
Calendula or other edible flower, for garnish (optional)

Steps:

Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

COFFEE RICOTTA CREAMS

Coffee Ricotta Creams image

Easy to make and no cooking involved. Cooking time indicated is standing and chilling time. Kaluha can also be used in place of rum or brandy.

Provided by CulinaryQueen

Categories Dessert

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons raisins
3 tablespoons rum (or brandy)
50 g golden caster sugar
6 tablespoons strong black coffee
250 g ricotta cheese
142 ml double cream
50 g dark chocolate, grated
icing sugar, for dusting

Steps:

In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour.
Lightly beat ricotta to soften. Gradually beat in raisin mixture.
Whip the cream into soft peaks and fold into the ricotta with half of the chocolate.
Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate.
Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.

CREAMY PASTA WITH RICOTTA AND HERBS

Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

Tips

Before you start making your ricotta cappuccino, there are a few things you should keep in mind. * **Use high-quality ingredients.** The better the ingredients you use, the better your cappuccino will taste. So make sure to use fresh espresso, creamy milk, and top-quality ricotta. * **Don't overmix the ricotta.** Overmixing the ricotta will make it grainy and fluffy. So be gentle when you're stirring it into the milk. * **Sweeten to taste.** The amount of sugar you add to your cappuccino is a matter of personal preference. So taste it as you go and add more sugar until it reaches the desired sweetness.

Conclusion

Ricotta cappuccino is a delicious and easy-to-make drink that's perfect for any occasion. It's a great way to use up leftover ricotta, and it's a delicious alternative to traditional cappuccino. If you're looking for a new and exciting way to enjoy your coffee, give ricotta cappuccino a try. It's sure to become a favorite!