Recipe: Delicious Ricotta casserole with raisins

Ricotta casserole with raisins. I thought this zucchini-ricotta casserole was absolutely delicious. I find zucchini hard to love--so watery and bland-- but this was rich creamy and flavorful. The ricotta strudel with raisins is a delicate and creamy alternative to the traditional apple strudel.

Serve it as a meatless main course! Dans une petite casserole au feu, faites chauffer de l'eau. Dans un bol, placez le couscous et les raisins secs et versez par-dessus de l'eau bouillante à hauteur. You can have Ricotta casserole with raisins using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ricotta casserole with raisins

1. Prepare 2 of eggs.
2. Prepare 400 g of ricotta.
3. It's 3 of table spoons sugar.
4. It's 3 of table spoons sour cream or yogurt.
5. You need of Vanilla extract.
6. It's of Raisins.
7. It's 6 of table spoons semolina (or flour).
8. You need of Butter.

DIRECTIONS Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach. Learn how to prepare this easy Oatmeal with Ricotta and Raisins recipe like a pro. Apple Strudel á la Klaus Erfort with Rum-Raisin Ice Cream. icesroto. When the pasta is ready, drain it and return it to the pot.

Ricotta casserole with raisins instructions

1. Mix eggs and sugar.
2. Add sour cream and vanilla.
3. Add ricotta and mix well.
4. Add semolina or flour, I prefer semolina because of the texture.
5. In the end add handful of washed raisins (or any other dry fruits of your choice)..
6. Cover your baking form with butter and transfer the dough. Bake for 40-45 min in 200°C oven. Can be served with sour cream and jam..

Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese. Nettle and ricotta ravioli with golden raisins. Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto. Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta).

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