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Ricotta

Explore 227 recipes, 3 galleries, 59 videos, and more

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Poached Figs with Fresh Ricotta Cheese

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Marinated Cucumber Salad with Ricotta Salata

Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • 12 whole basil leaves, torn
  • Pinch of crushed red pepper flakes
  • Coarse salt
  • 2 cucumbers, peeled and thinly sliced
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons balsamic vinegar
  • Fresh ground black pepper
  • 2 cups mixed baby greens, washed and dried
  • 1/2 cup grated ricotta salata or crumbled feta cheese
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Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling

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Swiss Chard Ravioli

Ingredients
  • 3/4 pound ruby chard, washed and dried
  • 1 1/2 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 6 fresh sprigs thyme
  • Salt and freshly ground pepper
  • 6 tablespoons ricotta cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 24 three-and-a-half-inch square wonton wrappers
  • 1 large egg, lightly beaten
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Ricotta Cake

Ingredients
  • 1 quart whole milk
  • 3/4 cup arborio rice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, split lengthwise
  • 1 1/4 cups granulated sugar
  • Unsalted butter, for pan
  • All-purpose flour, for pan
  • 3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
  • 3 large whole eggs plus 3 large egg yolks, lightly beaten
  • Confectioners' sugar, for dusting
  • Strawberry Sauce to Make 1 1/2 Cups
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Ricotta Gnocchi

Other Ideas:
Gnocchi, Italian, Main course
Ingredients
  • 1 pound fresh ricotta cheese (2 cups)
  • 2 chilled large eggs, lightly beaten, plus more if needed
  • 1/2 ounce freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon fine sea salt, plus more for cooking
  • All-purpose flour, for forming gnocchi
  • 4 tablespoons unsalted butter
  • 2 to 3 fresh sage leaves, bruised and coarsely chopped
  • 6 ounces chanterelle mushrooms, cleaned and sliced lengthwise 1/4 inch thick
  • Pinch of sea salt
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Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta

Ingredients
  • 2 pounds Swiss chard
  • Coarse salt
  • 2 1/2 tablespoons very finely chopped onion
  • 3 1/2 tablespoons chopped prosciutto
  • 3 tablespoons unsalted butter
  • 1 cup, fresh ricotta cheese
  • 1 large egg yolk
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/8 teaspoon freshly grated nutmeg
  • Homemade Yellow Pasta Dough
  • Tomato Sauce with Heavy Cream
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Ricotta and Tomato Toast

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Garlicky Hummus

Ingredients
  • 2 heads of garlic
  • 1 can (15-ounce) garbanzo beans, rinsed and drained
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup part-skim Ricotta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • Pinch allspice
  • 1/3 cup fresh flat-leaf parsley
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Ricotta Gnocchi with Crispy Artichokes

Ingredients
  • 1 pound imported dry ricotta cheese
  • 1/2 large egg
  • 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 3 baby artichokes
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 teaspoons sherry vinegar
  • Grated Parmesan cheese, for serving
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