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  1. #1
    JRNZ's Avatar
    JRNZ is offline Junior Member
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    Any favourite ricotta recipes?

    Primal Fuel
    I have just been given two tubs of ricotta cheese and would love some primal ideas?

  2. #2
    TCOHTom's Avatar
    TCOHTom is offline Senior Member
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    This one is a bit labor intensive but uses ingredients available this time of year:

    Involtini Di Zucchine
    (Zucchini Rolls Stuffed with Ricotta)

    1 can tomato sauce (add basil when heating)
    4 small, young zucchini (6-8 inches long)
    olive oil

    1 1/2 C ricotta
    1/4 C parmigiano
    1/8 tsp nutmeg
    1 egg yolk
    salt and pepper to taste

    Preheat oven to 375.
    Heat the tomato sauce in a small pan, add basil to taste
    Cut the ends off the zucchini and slice (lengthwise) into 1/8 inch strips; lightly brush both sides with oil
    Place on cookie sheets (2) and bake for 15-20 minutes (soft but not browned)
    Allow to cool.

    Mix all the filling ingredients together until smooth.

    Place some tomato sauce in an 11x14 baking pan.

    Put a teaspoon of filling on the wide end of each strip and roll loosely.
    Place upright in pan, spoon on some extra sauce (to taste)
    Cover loosely with foil and bake for about 30 minutes.
    Let stand for 10 minutes before serving.

    It's like little rolls of lasagna, using veggie in place of a noodle

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  3. #3
    primalrob's Avatar
    primalrob is offline Senior Member
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    i love using zucchini or eggplant in place of noodles for lasagna or manicotti.

    also, i tried this one and was in heaven: lasagna fritatta. it's basically an open omelet with lasagna ingredients laid out on top of the eggs. delish.

  4. #4
    unchatenfrance's Avatar
    unchatenfrance is offline Senior Member
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    Eggplant manicotti - slice fresh eggplant into thin flat pieces, sprinkle with salt, place in a colander over a bowl and let drain. Cover the botom of a glass baking sheet with some tomato sauce. Combine the ricotta with a raw egg, salt, pepper and other seasonings. Stuff a piece of eggplant with a bit of the ricotta mixture, roll up and place in the baking dish. Repeat with the remaining eggplant and cover with remaining tomato sauce. Bake at 350 until eggplant softens, then top with parmesan or shredded mozzarella and return to the oven until the cheese bubbles. Enjoy!

  5. #5
    JRNZ's Avatar
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    Thanks guys, the recipes sound good, but I am in New Zealand in mid-winter so no local summer vegies available here, I should have said any winter ideas?

  6. #6
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    i used to sprinkle a little cinnamon on top and just a few spoonfuls to up my protein needs. that's pretty tasty. not as tasty as the lasagna frittata though.

  7. #7
    naiadknight's Avatar
    naiadknight is offline Senior Member
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    Hmmmmmm
    Try a lasagna brick. Same steps and everything as standard lasagna, just leave out any form of noodle or squash. It creates a pile of lasagna goo when hot and a brick of lasagna stuff when cold. Very tasty.
    "No fate but what we make"- Sarah Connor, Terminator 2
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  8. #8
    unchatenfrance's Avatar
    unchatenfrance is offline Senior Member
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    Quote Originally Posted by JRNZ View Post
    Thanks guys, the recipes sound good, but I am in New Zealand in mid-winter so no local summer vegies available here, I should have said any winter ideas?
    Hmmm........ can you get spaghetti squash? I would be tempted to just mix some cooked spaghetti squash, browned ground beef, ricotta and tomato sauce all in a bowl, dump in a dish and bake, and top with some mozza. :-)

  9. #9
    Suse's Avatar
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    you can always get zuchini at the supermarket in auckland! I like that first recipe... hmmm going to give it a go.

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