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Cooking with Ricotta

I love it. LOVE IT. and have somehow managed to never really notice or eat it before, so now I need you best recipes for ricotta. So far I know that its good on pizza and for stuffing pasta, but I will take any/every tip you have out there.

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  1. One very simple one: pasta (shoty, like penne) tossed with very fresh ricotta, cracked black pepper, and grated pecorino. Add a little pasta water to think the ricotta. Add cooked, crumbled Italian sausage, too.

    1 Reply
    1. re: bob96

      My mom makes this without sausage, but with either peas or asparagus. Great spring dish!

    2. I like it in eggplant rollatini, which may be a bit prosaic for you. But it's good!

      2 Replies
      1. re: small h

        Both sound good, I really have no experience with it so any tips will help. I know its a little bland compared to most foods, but for some reason I just can't get enough of it

        1. re: NateStraus

          I had a pal in college who mixed ricotta cheese with white rice and vanilla ice cream and ate it for dessert. Not really my thing, but it was nice in a bland, monochrome kind of way.

        1. Make gnudi, which is basically boiled ricotta dumplings.

          This links to my favorite recipe: http://thepauperedchef.com/2010/04/ho...

          5 Replies
          1. re: 4Snisl

            That is absolutely amazing...definitely will be hard to top. I probably won't go as far as bathing them in butter and sugar, but I'm sure they will still taste great with other toppings. Have you ever served them with different sides or toppings?

            1. re: NateStraus

              Oh gosh....come to think of it, I actually have never made them in brown butter! I'm sure it is heavenly, but I have only ever eaten them:

              -plain

              - tossed in pesto, or drizzled with extra virgin olive oil and topped with toasted pine nuts, shaved Parmesan and basil

              -with a fresh, quick tomato sauce

              I hope you (all) like them!

              1. re: NateStraus

                I've made gnudi similar to this before. I made them with spinach and roasted mushrooms (always with a little nutmeg, of course), and served them over some roasted eggplant, zucchini, fire roasted peppers, and garlic.

                They were excellent!

              2. re: 4Snisl

                This looks amazing, and what an interesting technique!

                1. re: roxlet

                  I agree, thank you for posting 4Snisl! I can't wait to try these!

              3. Also, is there anything ricotta is known well for pairing with? It seems like it often comes with spinach(which is good because I love spinach), a starch and red sauce, or fruit in deserts. Is there any other popular pairings? eggplant?