a little of each

A family's cookbook

Ricotta Spinach Pie March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:22 pm
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1 refrigerated piecrust

1 tsp flour

3 Tbl butter

I medium onion, chopped

1 (10 oz) package frozen spinach, thawed

salt and pepper

¼ tsp nutmeg

1 (15 oz) container ricotta cheese

8 oz mozzarella, shredded

1 cup parmesan cheese, grated

3 eggs, beaten



Preheat the oven to 350 degrees. Unfold the piecrust, sprinkle with flour and place flour-side down in a 9-inch ceramic dish. Melt the butter over medium heat; add onion and sauté until tender, about eight minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid is evaporated, about three minutes. Combine the ricotta, mozzarella and Parmesan in a large bowl. Mix in the eggs. Add the spinach mixture and blend well. Spoon into the piecrust. Bake for about 40 minutes, or until center is set and top is brown. Let cool for ten minutes before cutting into wedges and serving.


Ricotta Gnocchi December 21, 2012

Filed under: Pasta and Grains — alittlemoreofeach @ 1:11 pm
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Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients (serves 5)

    For the Gnocchi

    • 1 (8 ounce) container ricotta cheese
    • 2 eggs
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 cup all-purpose flour, or as needed

    For the Sauce

    • 3 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 1 (15.5 ounce) can diced tomatoes
    • 1 dash crushed red pepper flakes (optional)
    • 6 basil leaves, finely shredded
    • Salt and pepper to taste
    • 8 ounces fresh mozzarella cheese, cut into small chunks


    Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

    Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

    Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

    While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

    To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

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