HOME > Chowhound > Home Cooking >
What's your latest food project? Tell us about it

what to do with great ricotta

Aimee Feb 17, 2009 04:11 PM

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?

  1. Upload a photo (10 MB limit)
  1. njchowgal Feb 17, 2009 04:45 PM

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

    1. kattyeyes Feb 17, 2009 04:48 PM

      Mmmmmm. Make a calzone!

      1 Reply
      1. re: kattyeyes
        markabauman Feb 17, 2009 05:07 PM

        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.

      2. j
        jaykayen Feb 17, 2009 04:51 PM

        Mmm... make torta.

        1. goodhealthgourmet Feb 17, 2009 05:25 PM

          Bon Appétit did a feature on fresh ricotta last month, and they had some recipes & serving suggestions...


          1. s
            Stuffed Monkey Feb 17, 2009 06:12 PM

            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.

            1. alwayscooking Feb 17, 2009 06:20 PM

              Fast food - stir ricotta and tons of fresh herbs into hot fettuccine. Add a shave or two of parm and fresh pepper.

              1. k
                kobetobiko Feb 17, 2009 06:23 PM

                ricotta is so good with pears or figs, and both can be served as savory dishes (like a salad) or sweet (with honey and nuts)

                You can also make lemon ricotta pancakes!

                1. kchurchill5 Feb 17, 2009 06:27 PM

                  They covered it. A million things, ravioli, canoillies, calzones, pasta dishes, deserts, pizza, spread on bruscetta with fresh tomatoes, I could go on and on.

                  1 Reply
                  1. re: kchurchill5
                    bob96 Feb 17, 2009 10:39 PM

                    Savory: use it as a cool, creamy counterpart to garlicky and oily broccoli rabe (w or w/out pasta); better still made a country bread sandwich of seasoned ricotta and rabe.
                    Sweet: Jacques Pepin had an extraordinarily simple ricotta based dessert: sweetened (sugar, lemon zest) ricotta used to fill an individual napoleon stack of 3 graham crackers, topped with peach or apricot preserves melted into a sauce with cognac or an orange liqueur. Looked amazing.

                  2. m
                    modthyrth Feb 18, 2009 07:53 AM

                    I recently returned from a trip to Naples and Rome, and am completely obsessed with sfogliatelle right now. sfogliatelle ricce looks intimidating (same filling, different technique and shell), but sfogliatelle lisce looks easily doable. I ate and enjoyed many of both on my trip. ;-)

                    Here's a recipe that looks promising. Scroll down to the post by Choey, 3/4 of the way down the page:


                    1. playfulotter Feb 18, 2009 08:42 AM

                      I have been making this dish lately that contains whole milk ricotta when I saw it made on the Food Network and it is really yummy.


                      1. Demented Feb 18, 2009 08:56 AM

                        Mixed with a little brown sugar, orange zest and vanilla extract for breakfast.

                        1. l
                          Lenox637 Feb 18, 2009 12:26 PM

                          Ricotta gnocchi..... ricotta, egg, seasoning and a little flour.... form into gnocchi and saute in butter with sage... finish with fresh Parmigiana Reggiana mmmmmmm

                          3 Replies
                          1. re: Lenox637
                            kchurchill5 Feb 18, 2009 12:39 PM

                            Very interesting!

                            1. re: kchurchill5
                              markabauman Feb 18, 2009 12:43 PM

                              Here's a recipe for gnudi "naked ravioli" similar to the ricotta gnocchi, but with spinach as well:


                              1. re: markabauman
                                kchurchill5 Feb 18, 2009 03:05 PM

                                Thx love spinach too, never made them wanted to. Sounds yummy

                          2. d
                            dr. pepper Feb 27, 2009 04:26 AM

                            Make your own - it's easy! Heat a half gallon of whole milk with a teaspoon of salt to a simmer, almost to a boil. Add 3 Tablespoons fresh squeezed lemon juice and stir. Curds will start to form in a minute or two. Scoop out curds with a scooper or slotted spoon, drain in a colander lined with cheesecloth for one minute, place in a bowl and refrigerate. Yum yum.

                            2 Replies
                            1. re: dr. pepper
                              rememberme Feb 27, 2009 05:00 AM

                              Huh! I'll try it.

                              1. re: rememberme
                                CarolD Feb 27, 2009 12:31 PM

                                Hi Gang. I found some fresh half and half at the farmer's market and grabbed two quarts, then went home and made ricotta. I couldn't believe how simple it was! I did pretty much what dr. pepper did. Brought mine to a slow boil, added the fresh lemon juice, brought it back to a simmer and in about a minute the curds magically appeared. I drained the whole thing out through a sieve lined with a cheesecloth and let it sit there for about half an hour. here's a simple to follow video from Gourmet - http://www.gourmet.com/food/testkitch... She says leave it draining for an hour, but I found it was getting on the too dry side after about half an hour.

                            2. p
                              polyhymnia Feb 27, 2009 08:28 PM

                              Hmm, the first time I ever acquired fresh handmade ricotta, this is what I did: First, made a quick and easy tomato sauce with garlic, onion, fire-roasted tomatoes (this was a key flavor) and oregano, etc. Then, sauteed some spinach with garlic, s&p. Toasted some walnuts. Cooked a batch of lovely fresh ww linguine that I bought at Fairway with the ricotta. Here's how I put it together: Heap of pasta, liberal ladleful of sauce, layer of spinach, big old dollop of ricotta, sprinkle of toasted walnuts, in that order. It was delicious- and came completely off of the top of my head and was all the more satisfying because of it. I could imagine that doing a spicy tomato sauce would also be delicious with this dish, in fact, nowadays that's usually how I make tomato sauce.

                              1. i
                                irishnyc Feb 27, 2009 08:41 PM

                                I'd be eating it with a spoon, salt and pepper!

                                2 Replies
                                1. re: irishnyc
                                  polyhymnia Mar 1, 2009 02:42 PM

                                  ooh yeah! That's how I eat cottage cheese. Sometimes I add a splash of balsamic vinegar, and every now and then some chopped tomatoes (preferably pear or grape). Or, if I don't put in vinegar or tomatoes, a dash of nutmeg along with the s&p is delicious!

                                  1. re: polyhymnia
                                    irishnyc Mar 1, 2009 02:47 PM

                                    Ah someone after my own heart! I thought I was the only one that ate cottage cheese with vinegar and tomatoes. I can't stand sweet with cottage cheese!

                                2. d
                                  dmd_kc Mar 1, 2009 02:54 PM

                                  This thread's obviously coming back up after Aimee's ricotta is long gone, but I have to put in my vote for dolloping it on grilled pizza with tomatoes, garlic and herbs of your choice, then finishing with Parmesan or Romano, pepper and a splash of great olive oil at the table. That's far and away my favorite pizza at home. The outside of the ricotta firms just just a little bit, and the interior starts to liquify slightly.

                                  Wow, I'm going to have to get some ricotta this weekend!

                                  Show Hidden Posts