La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta... The most common use for ricotta mousse is filling cannoli, but it is perfectly delicious served as is

Ingredients

• 450g (16 oz) ricotta cheese
• 2 egg yolks, preferably pasteurized
• 50-75g (2- 2-1/2 oz) confectioner’s sugar, or to taste
• A few spoonfuls of rum, Amaretto, Frangelico or other liqueur of your choice

For the topping (optional):

• Semi-sweet dark chocolate, shavings
• Cocoa
• Powdered cinnamon
• Crumbled hazelnuts
• Almond shavings
• Berries

Directions

Asparagus & Ricotta Crespelle (Serves 4, or makes 8 Crespelle)

For the Crespelle

• 2 Eggs
• 1/2 cup chickpea flour
• 1 cup Goat’s milk*
• 1/4 cup water
• A pinch of salt
• Oil or butter for the pan

For the Asparagus Ragù

• 1 lb Asparagus spears (weight trimmed)
• 1 Small-ish onion
• A small carrot
• A piece of celery stick (about 4 in.)
• 3 Tbsp Olive oil
• A half cup of white wine
• A half cup of vegetable stock, plus more
• Salt&Pepper

For the Ricotta filling

• 10 Oz Creamy ricotta*
• 1/4 cup grated Pecorino or hard seasoned goat cheese
• A good grating of nutmeg
• Salt&Pepper

To finish

• More grated cheese
• Finely chopped green onion or scallions
• Extra virgin olive oil for drizzling