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Amazing things to do with my homemade ricotta

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Please give me your favorite uses for this marvelous food of which I just made a big batch. I am interested in things other than lasagna, stuffed pastas, calzones.
Two of my favorites are Smitten Kitchens lemon ricotta pancakes and coffee ricotta mousse.
What do you love?

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  1. Mmm...homemade ricotta is a rather wonderful thing! Other than stuffed pasta I love using it in cannoli with pistachios. And it is amazing spread on grilled rustic bread onto which you scatter toasted pecans and drizzle with chestnut honey and fresh green olive oil. It's also great mixed with an excellent olive oil and just served as a condiment. Mushroom tart with ricotta and puff pastry (or even phyllo) is another yummy idea. Lemon ricotta pancakes are also very good.

    2 Replies
    1. re: chefathome

      Was just going to suggest cannoli. Yum!!!

      1. re: chefathome

        Yes, I love it spread on bread or as a tart filling. Top with roasted cherry tomatoes and fresh pesto, it's food of the Gods! It also makes a very nice pasta sauce if you toss it with hot pasta and enough pasta cooking water to thin it a bit, plus whatever other ingredients you like to flavor it.

      2. Ricotta pie, which is like cheesecake, except different.

        1 Reply
        1. re: Brock Lee Robb

          Oh yeah, I love sicilian cheesecake, for a dessert, or ricotta pie, for a savory dish. Good thought!

        2. http://thepauperedchef.com/2010/04/ho...

          awesomeness.

          5 Replies
          1. re: hotoynoodle

            Man, I knew I was forgetting something major! GNUDI! Hotoynoodle, that looks like a killer recipe. I was going to make gnudi this week anyway so will definitely be making this.

            1. re: chefathome

              i've made them a few times and wow are they good. i have also folded in extremely well drained chopped spinach and those look more appealing on the plate.

              1. re: hotoynoodle

                It truly looks like one of the best gnudi recipes I've seen and I've seen tons. I cannot wait! I imagine spinach would be wonderful, as would a bit of arugula. Hmmm...there are so many delicious possibilities. Thanks for sharing!

              2. re: chefathome

                holy gnudi!

              3. re: hotoynoodle

                Made these for dinner for 9 last night, and they were fantastic! I put them together the night before, and just pulled them out of the fridge and tossed them about 6 at a time into the boiling water. They were cooked in a flash and a huge hit! The burying in semolina thing is pure genius. I will definitely be playing with new ingredients for this technique.

              4. +1 on all the suggestions so far, plus *straight up* for breakfast, drizzled with a little agave or maple syrup and sprinkled with chopped toasted nuts (and maybe a little cinnamon). mmm....

                1. Since berries are in season, this whipped ricotta with honey is refreshing in the heat.

                  http://www.epicurious.com/recipes/foo...

                  For savory, I love torta rustica:

                  http://www.knowwhey.com/2010/04/ricot...

                  I vary the type of crust and the filling but a good ricotta makes all the difference.

                  1. A simple, hearty favorite of mine is pasta with spinach and ricotta. For some reason I can't find a recipe that matches how i do it - the ones I'm seeing go for a creamy cheese sauce but I like mine with the cheese almost crumbled in, not melted - so here's from memory:

                    Optionally, Heat the oven to 400 and grease a baking dish. This dish can be served directly after assembly or baked 5-15 minutes which makes it a flexible
                    Cook 1# pasta -- penne or fusili are my choices
                    Saute 1# fresh spinach with salt and plenty of garlic. Don't overcook either the spinach or the garlic. If you like garlic, use plenty and keep it pungent! Drain excess liquids.
                    Combine 8oz ricotta with 1/2c grated parmigiana. Add black pepper to taste. If you're baking it for the full 15, you can add an egg.
                    Drain pasta.
                    Hit it with a dose of EVOO.
                    Toss with spinach.
                    Fold in cheese.
                    Either serve right away, or put in baking dish, cover and bake for 5-15.