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ricotta recipes

Hi there,

I am really obsessed with ricotta cheese right now (from the farmer's market). I usually make some variation of pasta with ricotta, lemon zest, basil, and zucchini. Does anyone out there have any other recipes using ricotta? I'm up for any use: breakfast, dinner, dessert.


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  1. Ricotta lemon pudding was my brother-in-law's favourite dessert. I made it for him in Sicily with fresh-from-the-tree-lemons that he had climbed the tree to pick and ricotta so creamy you could slather it on your face!

    Just add one large (or two small beaten eggs) to 2 cups ricotta (cream the cheese in a blender if yours is lumpy). Add sugar to taste and the juice and zest from 1 lemon. Bake in moderate oven (350) in a bain marie until just done/until it has ceased to wobble in the middle when you shake it. Allow to cool/ serve with a sprig of mint or lemon slice garnish. If you have some fresh berry coulis, so much the better.

      1. re: chloe103

        I've been wanting to make a ricotta cheesecake! Do you, by chance, have a recommended recipe? I'd prefer one that uses little to no cream cheese, if possible. Thanks!

        1. re: almccasland

          The kind of dessert I have in mind is actually more like a tart than an American style cheesecake. Here's the recipe I love - I don't remember where I first found it, so sincere apologies to whomever should be getting the credit.

          Crostada di Ricotta

          For the pastry:
          1 1/2 cups all-purpose flour
          1/2 cup sugar
          1/2 tsp. salt
          Grated zest of 1 lemon
          8 Tbs. (1 stick) chilled unsalted butter, cut into bits
          1 whole egg, plus 1 egg yolk
          1 tsp. vanilla extract

          For the filling:
          1 1/2 cups ricotta cheese
          2 eggs
          1/2 cup sugar
          1 tsp. vanilla extract
          1/2 cup tart jam/jelly/preserves, such as marmalade or sour cherry

          To make the pastry, in a large bowl, stir together the flour, sugar, salt and lemon zest. Using a pastry blender or a fork, work in the butter until the mixture resembles coarse crumbs.

          In a small bowl, whisk together the egg, egg yolk and vanilla. Pour over dry ingredients and stir just until the liquid is incorporated. If mixture seems dry, add a tablespoon or so of cold water. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.

          Position a rack in the lower third of oven and preheat to 350°F.

          Place dough between 2 sheets of plastic wrap and roll out. Transfer to a 10” tart pan, pressing against bottom and sides; Trim edges. Refrigerate while you prepare the filling.

          To make the filling, in another bowl, whisk together the ricotta cheese, eggs, sugar and vanilla until well blended. Spread jam over the bottom of the tart shell, and then pour cheese filling into shell and spread evenly.

          Bake until the top is puffed and golden, 55 to 60 minutes. Remove from the oven and transfer to a wire rack to cool 10 minutes. Remove the pan rim and let the tart cool completely.

          *note: I most recently made this with some homemade meyer lemon marmalade, which I think has been my favorite combo. Alternately, you could also omit the jam/preserves entirely.

          1. re: chloe103

            OMG, this sounds wonderful.....I can't wait to try it out. Thanks for posting chloe. i'm thinking rather than put the jam in the base, dollop it on top once it's baked. I like the idea of something cold on top of the creamy filling. Hmmm.

              1. re: chloe103

                I adore Ricotta Cheesecake--but does anyone know if you can freeze it? There's just the two of us at home and as much as I'd like to eat the whole thing in a couple of days, I don't think it's a good idea during swimsuit season...=)

          2. Maybe a ricotta spinach pie? This one is pretty nice from epicurious...I've added roasted red pepper to it and toasted pine nuts for a little umph:


            1. I like it simply dabbed over a nice spaghetti with marinara sauce, and let the warmth of the pasta start to melt the ricotta.

              Sweetened and eaten with fresh berries or other fruit.

              Dabbed over scrambled farm fresh eggs, with a sprinkle of fresh herbs like dill, again the warmth starts to melt the ricotta.

              2 Replies
              1. re: Mellicita

                Yes and along with that the ricotta can be mixed with a bit of finely minced garlic & parsley, red pepper flakes and a pinch of salt. Adding a few beaten eggs it can be one of the layers in a terrific lasagne or eggplant parm. Add thinly sliced prosciutto or Parma ham and you can stuff chicken breasts then bake.

                Not with the fresh berries, however, in the above variations.....

                1. re: Gio

                  lemon ricotta pancakes, white pizza, you can put some in muffins, there's a good recipe for capellini with ricotta on epicurious but it's somewhat simialr to what you describe, polenta lasagna (or any lasagna), ricotta fritatta

              2. gnuddi (ricotta based gnocchi). Try Martha Stewart or Lidia's recipe. Both look good (on TV, anyway!). It's pasta, but definitely different.

                3 Replies
                1. re: stellamystar

                  I like to make ricotta gnocchi mix that you can pipe directly into the pot of boiling water (whenever I make gnocchi that require rolligng out and handling, they end up like rocks!). This nice thing is you can freeze ricotta gnocchi mix in a ziplock, defrost in the fridge the day you want to use them, snip off the tip of the bag and voila - instant piping bag.

                  Before I started making them, I imagined they'd be quite heavy but I actually find them lighter than the classic potato gnocchi.

                  1. re: Gooseberry

                    Gooseberry -- I just stocked up on ricotta and I would like to try the gnocchi. The preparation you describe sounds perfect. Could you post the recipe for me??

                    *foxy fairy*

                    1. re: Gooseberry

                      What is your ricotta gnocchi recipe, my turn out hard if I roll them out. It sounds nice to be able to just squeeze them into boiling water.

                  2. gosh i'm boring in my favorite preparation - ricotta with some sugar/sweetener and maybe a dash of cinnamon stirred in. eat w/ spoon.

                    used to love it on pizza - spread a good basil marinara-y pizza sauce on crust, spread on some ricotta. sprinkle on grated mozzarella, fontina, and romano. bake. then dollop cool ricotta over the top and sprinkle with some basil chiffonaded and grated parmesan.

                    also mix w/ sweetener and fill crepes for blini - i now make my "crepes" out of egg whites since i can't have gluten. serve with jam or preserves.

                    broccoli or spinach souffle - cooked veggies blended w/ lipton's onion soup mix, (fat free or low fat) sour cream, skim ricotta, and egg white then baked.

                    2 Replies
                    1. re: Emme

                      As simple as sweetened ricotta (I normally use honey) is, it's great in the summer. Sometimes I'll add strawberries and chocolate chips. Great quick dessert. Along similar lines, I like it with cream cheese mixed in to make it creamier:


                      1. re: chowser

                        As a summery breakfast or dessert, nothing beats the freshest fruit you've got, topped with a hefty scoop of ricotta and drizzled with honey!

                        One of my favorite dinner party appetizers is to make Endive Boats--strip the larger outer leaves of raw endives and fill with ricotta, then top with oil-packed sundried tomatoes and maybe an olive in the center. Cute, no utensils needed, delicious! Same ingredients on fresh bread is a nice snack or light lunch.

                    2. A scoop (or two) of ricotta, a light sprinkle of your favorite salt, a drizzle of honey. Greater than the sum of it's parts.

                      1. Giada De Laurentis has a great recipe for lemon ricotta biscuits (more like muffins). They are light, moist, and delicious and not overly sweet. They are always a hit when I make them for guests (which is often).


                        1. Ricotta panna cotta, easy and really good with raspberries. Sprinkle 2 tsp. gelatin over 1/2 c. cream and let sit five minutes or until hydrated. Warm another half cup of cream with a half cup of sugar on medium heat, stirring until you get a wisp of steam. Remove from the heat and stir in the hydrated gelatin cream mixture until the gelatin dissolves completely. Pour this and 16 ounces fresh, good quality ricotta in a blender, and blend until as smooth as you like. Pour into molds and refrigerate at least two hours (for smaller, single serving size) but no longer than eight hours before serving for best texture.

                          1. Calzones - if you make small ones they're awesome at room temp as leftovers, with tomato sauce to pour on top...

                            I've used that zucchini/basil/lemon zest combo that you use as a filling before, along with the ricotta and a beaten egg - yummy - or vary the veggies, add meat, etc. Carmelized onions are always nice inside.

                            1. Three Cheese Tortellini

                              Cook a large package of tortellini. In a large bowl, mix one med. container ricotta, 1/2 cup parmasan cheese, fresh basil, 1 egg, and salt and pepper. In a baking dish, layer tortellini, bowl mixture, and 1 cup mozzarella. Sprinkle top with more mozza. Bake in oven at 350 until cheese bubbles. Very very addictive.

                              4 Replies
                              1. re: Finsmom

                                Emme - any chance you could pass on a recipe for egg-white crepes (I'm also GF)..Thanks!

                                1. re: allieinbklyn

                                  Honestly, I take egg whites, beat til a little foamy, then drizzle a little in a hot pan, tilt the pan around to cover the bottom of the pan, let it set, then flip over... voila. I fill em w/ cottage cheese sweetened and serve w/ a little TJ's preserves. They work for me...

                                  1. re: allieinbklyn

                                    allie...you can also do GF crepes with buckwheat flour, almond flour, or superfine rice flour.

                                    1. re: allieinbklyn

                                      You can add a little sugar and salt to beaten eggs to make "crepes" too, a la Japanese thin omelet. These are great rolled up, then thinly sliced into strips as a protein garnish for rice bowls, etc. too. Fill them with seasoned rice and tie into little beggar's purses with chives, or use them like a crepe with any number of fillings.

                                      There's also a great recipe for GF crepes in Rebecca Reilly's Gluten Free Baking.