Baked Ricotta with Roasted Butternut Squash

The Boy and I went to Cotogna a few weeks ago with another couple and greatly enjoyed the whole meal.  This restaurant is one of the hardest to get a reservation into but also keeps room for walk-ins which makes it feel a little more homey and welcoming.  Everything I've had at this restaurant is amazing, seriously amazing. 

They have this baked Ricotta dish that is to die for, so I decided to try and make it at home.  Picture to come shortly.

Baked Ricotta with Roasted Butternut Squash:

1 small butternut squash, cut into small cubes
1 cup ricotta, divided into 4 small Ramekin dishes
salt and pepper
olive oil
fresh sage leaves, minced
drizzle of balsamic vinegar
freshly toasted bread with olive oil, salt and pepper

Preheat the oven to 400 F.  Toss the butternut squash cubes with olive oil, salt and pepper.  Roast for 30 minutes till soft.  Once out of the oven, toss with the sage, put aside.

Increase the heat to 450 F.

Distribute the ricotta evenly into the 4 Ramekin dishes.  Add a heaping spoonful of the butternut squash, splash of olive oil, season with salt and pepper.  Put into the oven for a few minutes, until the ricotta is soft.  Drizzle with the balsamic vinegar and sprinkle a little bit more sage on top.  Serve with toasted bread.

Ricotta Pancakes

Growing up, I was lucky enough to have a mother that cooked all the time and loved doing it.  We always had our selection of breakfast the next morning, especially on big days - SAT's, Birthdays, Sunday's.  My mom was always a morning person and would wake up at 6am to start making breakfast.  This intrinsic quality was not passed down to me.  Never have I ever wanted to get up at 6am, let alone to make breakfast for people, unless it's Bay To Breakers.

My mom found this recipe from Martha and I never realized how easy and tasty it actually was.  I cut the recipe in half because the Boy and I were making it for just the two of us.

Ricotta Pancakes (serves two):

3 eggs, separated
pinch of cream of tartar
1 cup ricotta (non fat or whole milk)
2 tbsp. granulated sugar
1/3 cup flour
1/4  tsp. baking powder
few pinches of cinnamon
few pinches of nutmeg
pinch of salt

lemon zest and sugar for dusting afterwards

Beat the egg whites till foamy, add the cream of tartar.  Whisk till stiff peaks form in a mixer.

Combine everything else with a whisk till combined.  Add 1/3 of the egg whites and stir to combine.  Fold in the rest of the egg whites, making sure not to over mix.

Heat up a griddle or frying pan, add a little butter and cook the pancakes in batches, 2-4 minutes on each sides.

Garnish with lemon zest and sugar (powered or granulated).  Should make about 7-8 pancakes.

Ricotta Stuffed, Bacon Wrapped Dates

A while ago I went up to Muir Woods with the Boy, Miss K, and her boyfriend.  We hiked and went to the Tourist Club for a beverage to enjoy the view.  On our way back we stopped on the side of the road at this little stand to pick up a few things.  We came back to the car with a ton of stuff, cherries, dates, pistachios, figs, almonds, we made out like bandits.  We were munching on everything in the car on the way back to the City.  I had tried Bacon Wrapped Dates at Wayfare Tavern and decided to give it a go on my own.

Ricotta Stuffed, Bacon Wrapped Dates

1/2 cup whole milk Ricotta

zest of 1/2 lemon

salt and pepper

4 strips of bacon, cut into thirds

12 dates, pitted and hollowed out with a chopstick

freezer zip top bag or piping bag (make sure it's a sturdy bag, mine exploded the first time I tried this)

Preheat oven to 400 F.

Combine the ricotta with the lemon zest, salt, pepper and stir well.  Taste for seasoning.  Spoon mixture into a zip lock bag to one corner, or a piping bag.  Snip a tiny bit of the end and start piping the ricotta mixture into the hollowed out date.  Wrap with the bacon slice and place seam side down onto a baking sheet.  Repeat until all dates are stuffed and wrapped.  Put into the oven for 15-20 till bacon is cooked but not too crisp.

Stick a toothpick in it and serve while warm.