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Ricotta

Explore 234 recipes, 3 galleries, 63 videos, and more

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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Individual Heart Pizzas

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Batter Fried Stuffed Squash Blossoms

Other Ideas:
Appetizers, Squash blossoms
Ingredients
  • 1 cup, fresh ricotta cheese
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 1 cup plus 2 tablespoons milk
  • 3 ounces mozzarella cheese, room temperature, cut into 1/4-inch cubes (about 1 cup)
  • 1 tablespoon coarsely chopped fresh marjoram
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 16 large squash blossoms
  • 4 cups light olive oil
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Spring Pasta

Ingredients
  • 4 to 6 small eggplants
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds fresh or frozen peas
  • 6 spring onions or scallions, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons roughly chopped fresh sage
  • 2 tablespoons roughly chopped fresh chives
  • 1 clove garlic, minced
  • Coarse salt and freshly ground pepper
  • 1 bunch arugula, trimmed
  • 1 pound dry fettuccine
  • 2 tablespoons chopped fresh chervil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 to 1 1/2 cups fresh ricotta cheese
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Cheesy Sandwiches

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Biba's Ricotta Squash Gnocchi

Ingredients
  • 3 to 4 tablespoons unsalted butter
  • 2 pounds butternut squash
  • 10 fresh sage leaves, torn
  • 1 large egg, lightly beaten
  • 1 cup whole-milk ricotta
  • Coarse salt
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Coarse salt
  • 1 1/3 to 1 2/3 cups unbleached all-purpose flour, plus more for dusting
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Ricotta-Filled Crepes with Tangerine and Lemon Marmalade

Ingredients
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 teaspoon pure vanilla extract
  • 3 large eggs
  • 6 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup, fresh ricotta cheese
  • Finely grated zest of 1 lemon
  • 1 to 2 pint-size jars Tangerine and Lemon Marmalade, stirred or warmed slightly (2 to 4 cups)
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Garden Linguine with Ricotta

Ingredients
  • 2 tablespoons coarse salt, plus more to taste
  • 1 pound fresh fava beans, shelled
  • 1 pound fresh or frozen peas, shelled
  • 1 pound linguine
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons extra-virgin olive oil
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