This buttermilk pie is not as rich as the cheesecake, but it is nonetheless satisfying. Makes 2 pies, each to serve 6 3-3/4 cups sugar 1/2 cup flour 1-3/4 sticks butter, softened 6 eggs ...

Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast. Drain the asparagus and pat dry. Put into a bowl, drizzle with the remaining oil and season.

Pie Pour filling into pie crust. Bake at 325℉ for 45 minutes to 1 hour or until a knife inserted in the center comes out clean. Remove from oven and let cool on a cooling rack for 1-2 hours.

Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell.

3. Make the Ricotta Filling In a large bowl, beat the ricotta, sugar, eggs, vanilla, lemon zest, and optional orange zest and cinnamon until smooth and creamy.

Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be done using ...

3. Combine the ricotta, romano, fontina, mozzarella, and eggs in a large bowl. Add the wild greens mixture, blending well. 4. Spoon the filling into the pastry-covered pan. Cut the remaining pastry ...

Place the rest of the asparagus into a food processor or blender and add just enough water (a teaspoon or 2) to blend until smooth. Add puree to bowl with the ricotta, grated Parmesan, lemon zest ...

seasonal recipe Recipe for asparagus, ham, and ricotta crostata April 17, 2015, 2:47 p.m. Asparagus, ham, and ricotta crostata Sally Pasley Vargas for The Boston Globe ...

2/3 cup sugar Preheat the oven to 300 degrees. To make the crust: In a medium bowl, combine zwieback crumbs, 1/4 cup sugar and melted butter. Mix well and press into the bottom and sides of a 9 ...

Place the chard a bowl and mix in the ricotta, Parmesan, onion, egg and seasoning. Spread the mixture in the pastry-lined dish and cover with the remaining sheets of pastry. Using a fine skewer, prick ...