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Ricotta

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

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Lucinda's Spinach and Ham Pie

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/4 cup heavy cream
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt
  • 3 ten-ounce bags spinach, stemmed and well washed, but not dried
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 large eggs
  • 1 pound fresh ricotta cheese
  • 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 8 ounces boiled ham, cut into 1/4-inch cubes (optional)
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Pasta with Ricotta and Bottarga

Ingredients
  • Coarse salt
  • 1 pound short tubular pasta, such as malloreddus
  • 1 cup heavy cream
  • 1 cup sheep's milk ricotta cheese (or other creamy ricotta cheese)
  • 4 tablespoons grated bottarga
  • Freshly ground black pepper
  • 1 bunch fresh flat-leaf parsley, finely chopped
  • 2 tablespoons extra-virgin olive oil
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Corn, Tomato, and Basil Pasta

Ingredients
  • 1 pound medium shell pasta
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
  • 2 1/2 cups corn kernels (4 to 5 ears)
  • Freshly ground pepper
  • 1 large pinch red-pepper flakes
  • 1 pint cherry tomatoes, halved (or grape tomatoes)
  • 1/2 cup torn basil leaves
  • 1/2 cup fresh flat-leaf parsley, leaves
  • 1/4 cup freshly squeezed lemon juice
  • 4 ounces ricotta salata cheese, crumbled or shaved
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Twice-Baked Potatoes with Green Onions

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Raviolo with Egg Yolk Truffle Butter

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Roasted Potatoes with Ricotta

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Cheese Tortelloni

Ingredients
  • 3 large eggs
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 cups whole-milk ricotta cheese, drained in cheesecloth-lined sieve for 30 minutes, weighted down
  • 6 ounces aged goat cheese, rind removed, grated on small holes of a box grater
  • Grated zest of 1 lemon
  • 1/2 teaspoon chopped fresh tarragon
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • Semolina, for dusting
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Spinach Manicotti in Creamy Tomato Sauce

Time:1 hour 5 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 manicotti shells (from an 8-ounce package)
  • 1 teaspoon extra-virgin olive oil
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup finely grated Parmesan (2 ounces)
  • 1 teaspoon finely grated lemon zest
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 2 cups prepared marinara sauce
  • 1/4 teaspoon dried oregano
  • 2 tablespoons heavy cream
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Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata

Ingredients
  • Fine sea salt and freshly ground black pepper
  • 2 bunches beet greens (about 1 1/4 pounds), cleaned and stems removed
  • 1 heaping tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1/3 cup drained ricotta cheese
  • Pierogi Dough
  • All-purpose flour, for work surface
  • Brown Butter Sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Roasted Beets
  • 1 (2-ounce) piece ricotta salata, room temperature and thinly sliced
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Zucchini Pasta with Ricotta

Time:45 mins
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