Best 4 Peas With Baked Ricotta And Bread Crumbs Recipes
Unleash your taste buds on a culinary journey with our delightful Peas with Baked Ricotta and Bread Crumbs. This vegetarian dish is a symphony of flavors and textures, featuring tender peas enveloped in a creamy ricotta filling, all topped with a golden-brown breadcrumb crust.
Baked to perfection, this dish showcases the vibrant green of the peas, contrasting beautifully with the creamy white ricotta and the crispy golden bread crumbs. Each bite offers a burst of flavors, from the sweetness of the peas to the tanginess of the ricotta and the savory crunch of the bread crumbs.
Alongside this star recipe, we also present a collection of equally enticing dishes to tantalize your palate. Discover the comforting warmth of our Creamy Baked Vegetable Pasta, where tender vegetables nestle in a velvety sauce, topped with a melted cheese crust. Indulge in the delightful crunch of our Baked Zucchini Fries, a healthier alternative to traditional fries, served with a zesty dipping sauce.
For those seeking a hearty and flavorful main course, our Baked Cod with Lemon and Herbs delivers a flaky fish fillet enveloped in a zesty lemon-herb crust. And for a sweet ending to your meal, our Mini Chocolate Tarts offer a rich and decadent indulgence, featuring a creamy chocolate filling nestled in a crisp tart shell.
These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all skill levels. Prepare to impress your family and friends with these culinary creations that are sure to become favorites in your kitchen.
SMASHED PEAS AND RICOTTA CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PEAS WITH SAUTEED BREAD CRUMBS
Categories Onion Vegetable Side Sauté Vegetarian Quick & Easy Pea Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small saucepan simmer the onion in the water, covered, for 4 minutes, stir in the peas, and simmer the mixture, covered, for 4 minutes, or until the peas are just tender. In a small heavy skillet heat the butter over moderately high heat until the foam subsides, add the bread crumbs, and sauté them, stirring, for 3 minutes, or until they are golden. Drain the pea mixture, add it to the bread crumbs with salt and pepper to taste, and sauté the mixture, stirring, for 1 minute.
PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Steps:
- Heat the oven to 375 degrees. Lightly oil a small baking dish (or 2 ramekins).
- Drain the ricotta in a colander, pressing out the excess liquid. Pack into the dish(es), drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, about another 10 minutes.
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes.
- Add the peas, 1/2 cup of water and the lemon zest. Simmer until the peas are bright green and tender, 3 to 5 minutes.
- Divide the ricotta between two plates. Spoon the peas over the cheese, sprinkle parmesan over the top and enjoy while warm.
Tips:
- Use fresh, high-quality peas for the best flavor. Frozen peas can also be used, but be sure to thaw them completely before cooking.
- If you don't have a baking dish, you can use a large skillet or sauté pan instead.
- The ricotta cheese mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Just bring it to room temperature before using.
- If you want a crispy breadcrumb topping, be sure to toast the breadcrumbs in a skillet with butter or olive oil before adding them to the ricotta mixture.
- Serve the peas with baked ricotta and breadcrumbs immediately, while the ricotta is still warm and bubbly.
Conclusion:
Peas with baked ricotta and breadcrumbs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy ricotta, sweet peas, and crispy breadcrumbs is sure to please everyone at the table. This dish is also a great way to use up leftover ricotta cheese. So next time you're looking for a quick and tasty meal, give this recipe a try!
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