You know how avocado toast suddenly became a thing? Kudos to whoever first thought, “Hmm… let me smash some avocado on a piece of bread, top it was something Instagrammable, and see if people will pay 10 times more than the ingredients are worth for it…” #avocadotoast And Instagram has never been the same.
Well I’m here to tell you that ricotta toast is the next avocado toast. Dare I say it… It may be bigger than avocado toast. Unlike the avocado, ricotta can pair with sweet or savory ingredients. I really can’t think of anything that wouldn’t work with ricotta. And that white background will provide quite the Instagrammable contrast for the toppings. We have a ways to go until my theory is proven – #avocadotoast has been used more than 760,000 times on Instagram, while #ricottatoast is hovering just under 3,000. I always favor the underdog 💪🏼💪🏼
I’ve seen ricotta toast on a few restaurant menus (and a few Instagram shots) and thought it’d be perfect for my breakfast. I have leftover ricotta from our Prosciutto & Basil Topped Lemon Ricotta Pappardelle dish the other night. Leftover basil makes an appearance on this one too. Best part about this breakfast was that every ingredient already resided in my kitchen. All of these proportions and ingredients could easily be adjusted to personal tastes as well.
Strawberry Ricotta Toast
Slice of bread
2 tbsp ricotta cheese
A few strawberries, sliced
1 tbsp balsamic vinegar (preferably a thicker, more syrupy type)
Fresh basil, torn
Fresh ground black pepper
Toast your bread.
Smear the toast with ricotta.
Top with strawberries, basil, a few turns of fresh ground black pepper, and a drizzle of balsamic vinegar.
Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,”as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.
When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.
In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!
Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
This is our last batch of end-of-the-rotation thank you treats. Why? Because this week we are completing our LASTclinical rotation!! We graduate in almost exactly ONE MONTH, on May 11th! We’re really looking forward to be gainfully employed adults again.
But don’t worry, we have one more delicious treat for this last month. These cookies are soft and almost cake-like, as is typical of Italian cookies made with ricotta, and full of bright citrus flavors. I think they’re just perfect for spring! Light and bright = spring, right? While Pinterest-ing, I kept coming across people saying how they usually “don’t like ricotta cookies because they’re boring.” Is that a thing? Who are you people who don’t like light, fluffy, cake-cookies? The whole point is that they TASTE good right??