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  2. A Very Easy Baked Ricotta Pie Recipe - AOL

    homepage.aol.com/food/recipes/very-easy-baked...

    2 cup ricotta cheese; 2 egg yolks; 3 large eggs; 1 cup crème fraîche or sour cream; salt; freshly ground black pepper; 2 sprig of thyme, leaves only; 2 3 / 4 oz ready-roasted bell pepper, sliced into thin strips; 1 / 2 cup grated parmesan cheese

  3. 36 Delicious Ricotta Cheese Recipes, from Pastas to Pancakes

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  4. The Breslin's Ricotta Pancakes with Orange Syrup Recipe - AOL

    www.aol.com/food/recipes/breslins-ricotta...

    Prepare the Ricotta Topping: In a bowl, mix together all of the ingredients. 3. Prepare the Pancakes: In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda.

  5. Frittata with Bacon, Fresh Ricotta, and Greens Recipe - AOL

    firefox-startpage.aol.com/food/recipes/frittata...

    Want to make Frittata with Bacon, Fresh Ricotta, and Greens? Learn the ingredients and steps to follow to properly make the the best Frittata with Bacon, Fresh Ricotta, and Greens? recipe for your family and friends.

  6. A Very Easy Baked Ricotta Pie Recipe - AOL

    firefox-startpage.aol.com/food/recipes/very-easy...

    Want to make A Very Easy Baked Ricotta Pie? Learn the ingredients and steps to follow to properly make the the best A Very Easy Baked Ricotta Pie? recipe for your family and friends.

  7. 36 Delicious Ricotta Cheese Recipes, from Pastas to Pancakes

    www.aol.com/lifestyle/36-delicious-ricotta...

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  8. Poached Peaches with Baked Ricotta Recipe - AOL

    www.aol.com/food/recipes/poached-peaches-baked...

    Bake the ricotta for about 40 minutes, until lightly golden on top and just set in the center. Transfer the dish to a rack and let cool to room temperature, 3 hours. To prepare the peaches

  9. Ricotta - Wikipedia

    en.wikipedia.org/wiki/Ricotta

    Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.