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Feb 17, 2009 04:11 PM

what to do with great ricotta

I bought a tub of fresh ricotta - it's much better than the supermarket stuff. Tonight I mixed some with lemon zest, olive oil, and a little garlic and ate it with pasta. Any other suggestions?

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  1. i used to like it with lemon zest and sweetener- as a dessert

      1. re: kattyeyes

        A simple bruschetta rubbed with a little garlic, fresh ricotta, drizzle of extra-virgin olive oil and some sea salt. Plain or topped with some marinated white anchovies; some chopped tomato when in season.
        A simple tart-maybe with some lemon zest included
        A torta rustica- a two-crust pie made with a savory dough (possibly with olive oil rather than butter) filled with sauteed greens (chard, escarole, spinach, etc.) with some sauteed aromatics & ricotta.
        The dessert as mentioned above-sometimes lemon or orange zest, perhaps a little vanilla in the mix; topped with some berries drizzled with some aceto balsamico tradizionale.
        Some home-made cannoli.
        Home made ravioli.

        1. Bon App├ętit did a feature on fresh ricotta last month, and they had some recipes & serving suggestions...

          1. I like to mix it with pesto sauce and some rehydrated sliced sun-dried tomatoes (not the kind in oil) for an easy pasta dish, best over fusilli. Make lots as it's an even better pasta salad the next day.