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Tomato Ricotta Tart 2/3 Cup smooth ricotta 1 Tablespoon finely chopped fresh chives 1 Tablespoon finely grated parmesan cheese 1 Egg, separated Salt and Pepper to taste 2 Sheets of ready rolled puff pastry 3 Medium vine ripened tomatoes, thinly sliced Cracked black pepper to taste Extra finely chopped fresh chives to decorate Method Combine ricotta, chives, cheese and egg white in a small bowl. Season with salt and pepper; mix well. Cover; refrigerate. Line an oven tray with baking powder. Cut 4 x 11 cm rounds from each pastry sheet. Place half the rounds on a tray; brush with a little of the egg yolk. Using a 9 cm cutter, remove centres from remaining rounds. Place pastry rings on top of the 11 cm rounds on tray; brush with a little of the egg yolk. Spread two tablespoons of smooth ricotta in the centre of the rounds; top with overlapping slices of tomato. Season with salt and cracked black pepper. Cook, uncovered, in a very hot oven, 220c, for about 20 minutes or until golden brown. Serve tarts warm or cold; garnish with extra finely chopped fresh chives. Serves 4 Macaroni With Pesto, Pumpkin And Ricotta 600gm peeled pumpkin cut into 2cm pieces 400gm macaroni pasta 2 bunches of basil 2 tbsp toasted pine nuts 2 cloves garlic 60gm of Mamma Lucia grated parmesan 200ml extra virgin olive oil salt flakes and cracked blk pepper 250gm crumbled Mamma Lucia low-fat ricotta Mamma Lucia shaved pecorino to serve Method Steam the pumpkin for 5-6 mins, or until tender. Cook macaroni in plenty of water with salt and set aside. Meanwhile, combine basil, pine nuts and garlic in a food processor and process briefly. Add the grated parmesan and process until combined then with the motor running slowly pour in the olive oil and process until smooth, season with salt and pepper and place in a bowl. Stir the pesto and pasta together and serves in bowls and top with the ricotta and shaved Parmesan. Vegetable Rolls With Ricotta 1 carrot grated 8 spring onions, chopped 250gm baby spinach 1 clove of garlic Pinch of Nutmeg and salt and pepper 250gm reduced fat Mamma Lucia ricotta 4 tbsp Mamma Lucia grated parmesan 1 egg separated 8 large sheets of filo pastry 2 tbsp olive oil 2 tbsp sesame seed Method Preheat oven to 200c and brush backing tray with oil. Cook the carrots, spring onions, spinach and garlic in a saucepan for 5 mins. Mix the ricotta parmesan and egg white in a bowl, then combine the vegetable mixture, salt, pepper and nutmeg. Work with 4 sheets of pastry at a time brush two sheets with oil then top with other two sheets and brush with oil. Arrange half the mixture in a row along one edge of the pastry extending it right to the end of the pastry. Roll the pastry up firmly to form a long roll. Using a sharp knife cut the roll into 3 or 6 slices. Repeat with the remaining pastry and filling. Arrange the rolls, seam side down, brush with reserved egg yoke and sprinkle with sesame seeds. Bake until the filling is firm and the pastry is brown, 12 to 15 mins. Spaghetti With Ricotta, Salmon, Zucchini And Peas 200gm smoked salmon chopped tbsp olive oil 1 garlic clove 250gm zucchini, chopped 150gm Mamma Lucia Ricotta 2 tbsp sour cream 400gm Spaghetti 250gm Peas ( frozen or fresh) 1/4 cup fresh mint leaves chopped Method Cook garlic and zucchini in oil until lightly brown. Cook pasta with plenty of water and salt adding the peas for the last min. Drain and return to the saucepan. Stir in ricotta, sour cream, salmon, zucchini and garlic season well and sir in chopped mint. Heat over a genital heat for 1-2 mins and serve immediately. Ricotta Hotcakes With Honeycomb Butter 2/3 cups Mamma Lucia ricotta 1/3 cups milk 2 eggs separated 1/2 cups plain flour 1/2 tsp baking powder a pinch of salt 25gm of butter Method Mix the ricotta, milk and egg yokes in a bowl. Mix the flour, baking powder and salt in a bowl. Mix the ricotta mixture into the flour mixture and combined. Place egg whites in a bowl and beat until stiff peaks form. Fold the egg whites through batter. Lightly grease a non-stick frying pan with butter, drop 2 tbsp of mixture into the pan (don’t cook more then 3 at a time) Cook over a medium heat for 2 mins then turn, cook the other side until golden and then transfer to a warm plate to serve with butter. Honeycomb Butter 250gm unsalted butter, softened 100gm sugar honeycomb, crushed with a rolling pin 2 tbsp honey Method Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, seal and chill in the fridge for 2 hours. Serve the hotcakes with banana and a slice of the honeycomb butter. Baked Tomato & Pesto Ricotta Tarts 14 Long thin slices procsiutto 750gm Mamma Lucia Ricotta 1 egg 200gm punnet grape tomatoes cut in half 6 tsp of Chefs delight Basil pesto Method Pre-heat oven to 200c. Line a muffin tray with a slice of prosciutto, covering sides and base. Use additional 2 slices to patch any gaps. Mix the ricotta and egg together and season with salt and pepper. Spoon the mixture into the prosciutto-lined cups and level the tops. Push 4 tomatoes halves into the tops of each. Spoon over a teaspoon of pesto around the tomatoes. Bake for 25 minor until brown, cool slightly in the pan then gently remove. Serve with salad or as part of an antipasto platter.

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