Ricotta Souffle Pie Recipes

Steps:

• For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
• For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
• Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
• For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
• Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.

Steps:

• Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
• Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Steps:

• For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.
• For the Passion Ganache Filling: Heat the cream until scalding. Chop the chocolate and add to the cream, stirring until blended. Beat in the butter. Allow to cool, then add the passion puree.
• For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible. Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough. Brush the dough between the ganache with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the ganache so that the dough sticks together. Cut the ravioli between the ganache.
• Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes. Remove from the oil and roll in cocoa and Parmesan.
• For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer. When frozen, cut out 1 1/2-inch discs. In a pan, heat a little bit of butter. Lightly cook on each side until brown.
• For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate. Allow to cool, then add the truffle oil.
• For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat. If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours.
• To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it. Break of a piece of the yoghurt leather and place it in between the fritter and ravioli. Spoon a little bit of the sauce by the side of the ravioli.

Steps:

• Arrange oven rack on lowest rack.
• Place a cookie sheet on rack.
• Heat oven to 425 degrees.
• Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
• Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
• Pour into pie shell, spreading top evenly with a rubber spatula.
• Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
• Bake in preheated oven for 30 minutes.

Steps:

• Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
• Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
• Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
• Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.

Steps:

• Fit unbaked pie crust into a 10" pie plate.
• Heat oven to 400°F.
• Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
• In a saucepan melt the butter (margarine).
• Blend in the flour, dill weed, salt and pepper.
• Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
• Add cheese, stir the mixture until the cheese has melted; set aside.
• In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
• in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
• Gradually beat the cheese mixture into the egg yolks.
• Pour the egg yolk mixture over the egg whites and fold together gently.
• Spoon artichoke mixture into the pie shell.
• Pour souffle over the artichokes.
• Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
• Serve at once with Chicken Parmesan sauce (Recipe #24485).