Indulge in delicious recipes with pea ricotta – from dips to pancakes and risotto. Try our zesty lemon crostini for a refreshing twist!
Classic Pea Ricotta Dip
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Classic pea ricotta dip is a refreshing and delicious appetizer that is perfect for any occasion. Made with fresh peas, creamy ricotta cheese, and zesty lemon, this dip is sure to impress your guests. The vibrant green color of the peas gives the dip a beautiful, springtime look, making it a great addition to any party spread.
To make this pea ricotta dip, start by boiling fresh or frozen peas until they are tender. Drain them and then transfer to a food processor along with the ricotta cheese, garlic, lemon juice, and a generous pinch of salt and pepper. Blend until smooth and creamy, adjusting the seasoning to taste. Garnish with a drizzle of olive oil, lemon zest, and a sprinkle of fresh herbs, such as mint or basil.
This pea ricotta dip pairs perfectly with crunchy crudites, such as carrot sticks, cucumber slices, and radishes. It also goes well with crispy pita chips or toasted baguette slices. The fresh, bright flavors of the peas and lemon are complemented by the rich, creamy texture of the ricotta, making this dip a hit with everyone who tries it.
Whether you’re hosting a springtime brunch, a summer picnic, or a holiday gathering, this pea ricotta dip is sure to be a crowd-pleaser. It’s easy to make, full of flavor, and a great way to sneak some extra veggies into your diet. So go ahead and give it a try!
Pea Ricotta Stuffed Pasta Shells
One of my favorite ways to enjoy the delicious combination of peas and ricotta is by making these delectable pea ricotta stuffed pasta shells. The creamy texture of the ricotta pairs perfectly with the sweetness of the peas, creating a mouthwatering filling for the pasta shells.
First, cook the pasta shells according to the package instructions until they are al dente. While the pasta is cooking, prepare the filling by mixing together ricotta cheese, thawed frozen peas, grated parmesan cheese, and a beaten egg in a bowl. Season the filling with salt and pepper to taste.
Once the pasta shells are cooked, drain them and allow them to cool slightly. Next, fill each shell with a generous spoonful of the pea ricotta mixture and place them in a baking dish. Pour your favorite tomato sauce over the stuffed shells, and then sprinkle with additional parmesan cheese.
Cover the baking dish with foil and bake the stuffed pasta shells in a preheated oven for about 25-30 minutes, until the filling is bubbly and the pasta is heated through. Garnish with fresh basil or parsley before serving. These pea ricotta stuffed pasta shells are the perfect comfort food dish that the whole family will love!
Zesty Lemon Pea Ricotta Crostini
Pea Ricotta Recipes
Zesty Lemon Pea Ricotta Crostini
If you’re looking for a light and refreshing appetizer to serve at your next gathering, these Zesty Lemon Pea Ricotta Crostini are the perfect choice. The combination of sweet peas, creamy ricotta, and zesty lemon is bursting with flavor and sure to impress your guests.
To make these crostini, start by toasting thick slices of baguette until they are golden and crisp. In a separate bowl, mix together fresh or thawed peas, ricotta, lemon zest, and a touch of olive oil. Spread the pea and ricotta mixture onto the toasted baguette slices, and finish with a sprinkle of freshly cracked black pepper and a drizzle of extra virgin olive oil.
These Zesty Lemon Pea Ricotta Crostini are not only delicious, but they also make a beautiful presentation. The vibrant green color of the pea and ricotta mixture contrasts beautifully with the golden toasted baguette, making for a visually stunning appetizer that is as delightful to look at as it is to eat.
Whether you’re hosting a dinner party, a bridal shower, or just looking for a tasty snack to enjoy at home, these Zesty Lemon Pea Ricotta Crostini are sure to be a hit. The bright, fresh flavors and elegant presentation make them a standout appetizer that will leave a lasting impression on your guests.
Pea Ricotta Pancakes with Maple Syrup
If you’re in the mood for a delicious breakfast or brunch, look no further than these Pea Ricotta Pancakes with Maple Syrup. These pancakes are a unique twist on the classic breakfast favorite, incorporating the fresh, sweet flavor of peas and the creamy texture of ricotta cheese. The combination of flavors and textures in these pancakes is sure to impress even the most discerning breakfast aficionados.
Start by gathering all of your ingredients. You’ll need fresh or frozen peas, whole milk ricotta cheese, flour, baking powder, eggs, maple syrup, and a pinch of salt. In a large mixing bowl, whisk together the ricotta cheese, eggs, and maple syrup until well combined. In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the peas, being careful not to overmix the batter.
Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or cooking spray. Pour 1/4 cup of the batter onto the skillet for each pancake, spreading it out into a circle using the back of a spoon. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Serve the pancakes hot, drizzled with additional maple syrup and a sprinkle of fresh peas for a burst of color and flavor.
These Pea Ricotta Pancakes with Maple Syrup are a delightful way to start your day, offering a unique and tasty alternative to traditional pancakes. The addition of peas and ricotta cheese adds a touch of sophistication to this classic breakfast dish, making it an ideal option for special occasions or weekend brunches. Whether you’re cooking for a crowd or just a quiet morning at home, these pancakes are sure to be a hit.
Creamy Pea Ricotta Risotto
When it comes to comfort food, there’s nothing quite like a creamy, rich and flavorful risotto. And when you add fresh peas and creamy ricotta to the mix, you get a dish that’s not only delicious but also packed with nutrients.
Start by heating some olive oil in a pan and sautéing chopped onions and garlic until they’re soft and fragrant. Then add arborio rice and cook it until it’s toasted and golden. Next, add some white wine and let it absorb into the rice.
Then, add hot vegetable broth to the rice one ladle at a time, stirring constantly and allowing the rice to absorb the liquid. After about 18-20 minutes, when the rice is creamy and tender, stir in some fresh peas, ricotta cheese, parmesan, and butter. Let it cook for a few more minutes until the peas are heated through and the cheese is melting into the rice.
Top the risotto with some extra parmesan cheese and a sprinkle of fresh basil for a burst of color and flavor. Serve it up hot and enjoy the creamy indulgence of this delicious pea ricotta risotto.
