We're delving into traditional Italian recipes with these conchiglioni stuffed with ricotta and spinach, very often served at ...

Simply reach for ricotta cheese and apply the right proportions to create irresistibly delicious scrambled eggs. Ricotta is an Italian cheese with a soft, creamy texture and mild flavour.

There’s a common phrase in cheese pairing that goes, “What grows together goes together.” In this case, ricotta is an Italian ...

Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough. Tip the mixture out onto a floured work surface and knead for 3-5 minutes.

In a bowl, using a fork, blend the ricotta with one of the egg yolks, the salt, and pepper. In another bowl, beat the remaining egg yolk with the milk. On a well-floured work surface, roll out one ...

For mine I have used spinach and ricotta with a hint of blue cheese. These are always great to serve for lunch when my mum and sisters come for lunch.

Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Finally, add the wilted spinach ...