Recipe of Speedy Ricotta casserole with raisins

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Ricotta casserole with raisins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Ricotta casserole with raisins Recipe. The ricotta strudel with raisins is a delicate and creamy alternative to the traditional apple strudel. The homemade pastry is rolled out as thin as paper.

You can have Ricotta casserole with raisins using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ricotta casserole with raisins

1. You need 2 of eggs.
2. Take 400 g of ricotta.
3. Make ready 3 of table spoons sugar.
4. Make ready 3 of table spoons sour cream or yogurt.
5. Take of Vanilla extract.
6. It’s of Raisins.
7. Take 6 of table spoons semolina (or flour).
8. Prepare of Butter.

Learn how to prepare this easy Oatmeal with Ricotta and Raisins recipe like a pro.The ricotta cheese helps create a cheesy "crust" when blended with a couple eggs, and half a small onion.Dans un saladier, mélangez la ricotta et le mascarpone.Dans un second saladier, battez les oeufs avec le sucre et la maïzena.

Ricotta casserole with raisins instructions

1. Mix eggs and sugar.
2. Add sour cream and vanilla.
3. Add ricotta and mix well.
4. Add semolina or flour, I prefer semolina because of the texture.
5. In the end add handful of washed raisins (or any other dry fruits of your choice)..
6. Cover your baking form with butter and transfer the dough. Bake for 40-45 min in 200°C oven. Can be served with sour cream and jam..

When the pasta is ready, drain it and return it to the pot.Add the ricotta cheese and the sauce, and toss to coat.Prepare spaghetti sauce or buy large jar of sauce with meat.

Ajoutez les raisins et méllangez de nouveau.Zucchini Ricotta Casserole - Squash Baked with Ricotta. americanheritagecooking.com.Cheesecake With Ricotta And Cream Cheese Recipes.Chicken Tamale CasseroleHezzi-D's Books and Cooks.Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto.