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Tag: ricotta

  • Ricotta, Pine Nut, and Honey Bread Pudding: Cookbook Review

    Ricotta, Pine Nut, and Honey Bread Pudding: Cookbook Review

    Zoe’s Take:
    6.5/10

    As far as I am concerned, bread pudding is a pretty good dessert when made correctly. I have a fantastic bread pudding recipe that’s basically a dark chocolate dream. For me, this one was just okay. None of the flavors really came forward for me, and the pine nuts were really just a weird addition. I was hoping that the ricotta would have made more of an impact in this recipe, but it didn’t. I guess if you’re a really big pine nut and ricotta fan, this might be for you, but it’s not for me.

    Eric’s Take:
    8/10

    I definitely enjoy a good bread pudding. The Challah I got from my local grocery store was a bit soft and I don’t believe it soaked up as much as it should have. The directions were also somewhat ambiguous. For the bread the instructions were 12 cups of cubed bread. That could vary greatly depending on how large the bread is cut. The pine nuts didn’t add in the crunch I was hoping they would. However, I love ricotta, pine nuts and honey. To Zoe’s point this was definitely for me…so maybe I’m a bit biased. The points were lost on ambiguous directions and taste. Not that this wasn’t really good, it just wasn’t stellar.

  • Simple Manicotti

    Simple Manicotti

    We’ve definitely said it before…but we love pasta. This classic dish can sometimes seem daunting, but it’s really easy. While you can certainly make everything right before eating, we prefer making this dish ahead of time.

    For our Ricotta Filling recipe click HERE.

    For our Pasta Sauce recipe click HERE.

    You can use all sorts of pasta for this recipe. There’s large and small manicotti, lasagna noodles, or even wonton wrappers. You could also make fresh dough. The preparation can vary depending on your choice. If you’re making the pasta to eat immediately be sure to follow the instructions on the box. Most will par-cook for about 8 minutes. For fresh pasta or wonton wrappers you don’t have to par-cook.

    If you use lasagna noodles or wonton wrappers, place a line of ricotta at the end leaving 1/2 inch for sealing the side. This will make a tube shape. For Manicotti noodles or pasta already in a tube, carefully spoon in the filling. It may be easier to use a piping bag.

    To save time during the week, you can pipe the filling into uncooked noodles. Place a little sauce to just cover the bottom of the pan. Lay out the filled noodles in one layer. Cover with sauce and some cheese. Cover and refrigerate. The sauce will moisten the noodles in the refrigerator overnight.

    If you make our manicotti recipe be sure to let us know!

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