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Ricotta

Explore 234 recipes, 3 galleries, 65 videos, and more

Baked Pasta with Spinach, Ricotta, and Prosciutto

Time:50 mins
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Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

Ingredients
  • Coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese
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Poached Cherries with Ricotta

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Eggplant with Chunky Tomato Sauce

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Stuffed Shells

Ingredients
  • Salt
  • 1 pound spinach, trimmed
  • 1 pound large pasta shells
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 pound ricotta cheese
  • 4 ounces coarsely grated mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Freshly ground pepper
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Semifreddo with Dried Cherries

Time:1 hour 40 mins
Ingredients
  • 1/3 cup freshly made strong espresso or coffee, hot
  • 1/4 cup kirsch (cherry liqueur)
  • 1/2 cup sugar
  • 1/4 cup sugar
  • Zest of 1/4 lemon, in strips
  • 1 cup fresh ricotta cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon amaretto
  • 1/2 tablespoon grated lemon zest
  • 1/4 teaspoon coarsely ground black pepper
  • Pinch of salt
  • 2 cups (1/2 pound) dried cherries
  • 3 large eggs, at room temperature, yolks and whites separated
  • 6 crisp amaretti cookies
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Lasagna

Ingredients
  • 1 pound lasagna noodles or packaged precooked lasagna noodles
  • coarse salt
  • 5 links sweet Italian sausage, or a mixture of hot and sweet, pierced with a fork
  • 1 large egg
  • 1 pound ricotta cheese
  • 3/4 cup freshly grated pecorino Romano or Parmesan cheese, plus more for serving
  • 5 cups Basic Italian Tomato Sauce, (double the recipe and cook for 30 minutes longer to thicken)
  • 1 pound fresh or prepackaged mozzarella cheese, cut crosswise into 1/3-inch-thick slices
  • extra virgin olive oil, for drizzling
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Tortino

Ingredients
  • 1 teaspoon olive oil
  • 5 tablespoons olive oil
  • 8 cups cut into 1/8 inch rounds and rinsed well leeks, white and light green parts only,
  • 14 cups green Swiss chard, ribs removed and coarsely chopped
  • 8 large eggs
  • 1 cup finely grated Parmigiano- Reggiano cheese
  • 2 cups heavy cream
  • 1 1/2 cups sheep's milk ricotta cheese
  • 1 teaspoon Aleppo or Cayenne pepper
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
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Roasted Tomato and Ricotta Crostini

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