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Apr 1, 2007 10:39 AM

Hand dipped ricotta- best use

I have a pound of whole milk hand dipped ricotta from a gourmet cheese shop. I bought it on a whim and am now wondering what I can do with it that would be simple and not require other exotic ingredients.

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  1. Mario Batali has a great recipe for pasta with broccoli rabe and fresh ricotta. Check the food network website for it,

    1. Top with honey, fresh thyme, sea salt, toasted pine nuts. Enjoy.

      1 Reply
      1. re: rose water

        Similarly I add honey, pine nuts, chopped dried figs, and sliced pears. Delish!

      2. In Italy we mixed about 200 grams (1/2 pound) of ricotta, a tsp. (or more to taste) of hot powedered cayenne pepper, some hot water from the boiling water (for the pasta) and make a sauce for it. Then sprinkle lavishly with chopped parsley. The ricotta becomes slightly pink from the pepper and creamy with the water and coats the pasta beautifully. Use rigatoni so they become slightly stuffed with it. It's good for about 1 lb. of pasta. Buon appetito.
        Marco Flavio

        Cook Here and Now

        1. I hope you've eten every last spoonful by the time you read this, but if you go back for more...
          Drizzled with a balsamic reduction (or a 25+yr balsamic) and sliced strawberries or blueberries
          You could also dice up some roasted veggies- redpeppers, zucchini, etc- and fold it in and eat it with pita chips