Ricotta Filling
Submitted by jirizarry on September 10, 2007 - 10:54am
Servings:
About 2 cupsI was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling. I know a recipe using tofu, but tofu is cooked. So I thought about cawliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage. You can use any white cabbage type for this recipe.
Ingredients:
1½ cup cawliflower
1½ cup white cabbage
½ cup up to 1 cup cashew whipped cream (see my
recipe on this website)
1 teaspoon see salt
2 olives (optional)
1 teaspoon any herbes seasoning of your choice, italian would be prefer
1 teaspoon garlic
powder
1 teaspoon giner powder
1 teaspoon onion powder
Preparation:
1. In a small food processor with a S blade, or a mixer, blend all ingredients. The mixture would not blend to a thick cream. Instead, it will grind the cawliflower and cabbage to very small pieces. All the other ingredients will be dissolved. If you do not use the cashew whipped cream (cashew-naise), the mixture will be lossely. The cream sticks it together with a lumpy texture, like ricotta.
2. You could use another kind of raw mayonaise, but it has to be very-very creamy thick, like the cashew whipped cream recipe, which is sweet. Please adjust seesalt on this ricotta recipe to make it a bit more savory, than sweet.
Note: I find it goes very well with the Marinara Sauce recipe on this website. I just assembled a zucchini two-laye lasagna using this ricotta filling and the marinara sauce as the fillings for each layer. The flavors mixed perfectly, at least for my tast. Even my husband, whou would not like a cold / room temperature raw lasagana found the ricotta and Marinara Sauce filling incredibly delicious. It did not as the real ricotta-tomato consistany of a ricotta lasagna or caneloni.
Enjoy it!!
The picture I attached to this recipe is the picture of the lasagna I put together. I forgot to take a picture of the ricotta filling alone. You can see it a bit from the sides, but not much. Nex time, I will take a picture and then attach it to this recipe.
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4 reponses to "Ricotta Filling"
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2.
I combined this recipe with another... what i did was process almost a whole head of cauliflower, a clove of garlic (i actually did 2 cloves, but it was very strong), a cup of spinach, salt, a little olive oil and about a 1/4 cup of pine nuts (you really didn't need to add a nut...). It was very good and did remind me of the consistancy of ricotta. You don't get the same flavor, but it worked for me :) I made zucchini roll ups with it. Very good! And, healthy if you don't use the nuts!
3.
I tried this last night. The texture was awesome and definitely reminded me of ricotta cheese, the cashew whipped cream was too sweet and tasted very coconutty, it just didn't "match" with a savory dish. I may try again with a different oil, or maybe avocado would work with the cashews to make a cream?
4.
This is such an interesting recipe. I'd be tempted to use fresh garlic, basil and spinach- but then it wouldn't be the beautiful creamy color of yours! I'd love to see a raw calzone made with this. I wonder if dehydrating the cauliflower beforehand would make it better or worse? Adding lemon might soften the vegetables a little too. I was just thinking I wonder how sauerkraut would taste in this instead of the cabbage. There are so many possibilities with this! It's awesome!