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Ricotta

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

Cannoli Cones

Other Ideas:
Dessert
Ingredients
  • 1 pound ricotta cheese
  • 10 sugar cones
  • 4 ounces dark chocolate, coarsely chopped and melted
  • 3 tablespoons finely chopped salted, roasted pistachios
  • 1/2 cup confectioners' sugar
  • 2 teaspoons Marsala wine
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
  • 2 tablespoons finely chopped candied orange peel (kalustyans.com)
  • 2 tablespoons mini chocolate chips
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Eggplant Ricotta Bake

Time:1 hour 10 mins
Ingredients
  • 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
  • 3 tablespoons olive oil, plus more for baking dish
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
  • 1 jar (16 ounces) store-bought marinara sauce (2 cups)
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Roasted Vegetable Lasagna

Time:1 hour 40 mins
Ingredients
  • 14 plum tomatoes (about 3 pounds total), halved lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for baking dish
  • 1 teaspoon dried oregano
  • 3 garlic cloves, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium butternut squash, peeled, seeded, and sliced inch thick
  • 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
  • 1 container (15 ounces) whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
  • 1 pound fresh mozzarella, cut into pieces
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Quick Moussaka

Time:1 hour
Ingredients
  • Butter, for baking dish
  • 1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
  • 7 tablespoons olive oil
  • Salt and pepper
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 can (28 ounces) whole tomatoes, drained
  • 2 teaspoons tomato paste
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 cup (9 ounces) ricotta cheese, room temperature
  • 3/4 cup (4 ounces) feta cheese, room temperature
  • 1 large egg, room temperature
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Pappardelle with Leeks, Sugar Snap Peas, and Lemon

Time:20 mins
Ingredients
  • Coarse salt and freshly ground pepper
  • 1/2 stick unsalted butter
  • 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
  • 2 lemons
  • 1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
  • 3/4 pound dried pappardelle or other flat egg noodles
  • 1/2 cup fresh ricotta cheese
  • 2 ounces Pecorino Romano cheese, grated (3/4 cup)
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Bruschetta with Ricotta-Lemon Spread

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Ravioli with Peas and Chervil

Other Ideas:
Chervil, Main course, Peas
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup finely chopped shallots, (2 shallots)
  • 2 cups fresh peas, (or 10 ounces frozen)
  • 1/3 cup ricotta cheese
  • 2 tablespoons fresh chervil, plus more for garnish
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/2 recipe Fresh Pasta, dough, made through step 5
  • All-purpose flour, for dusting
  • 1/2 cup semolina
  • 4 tablespoons unsalted butter
  • 3 ounces Parmesan cheese
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Shiitake Mushroom Pizza

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Four Seasons' Lemon-Ricotta Poppy Seed Pancakes

Other Ideas:
Lemons, Pancakes, Poppy seeds
Ingredients
  • 6 large eggs, separated
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 tablespoon poppy seeds
  • Vegetable oil, for griddle
  • Maple syrup, warmed
  • Berries, for garnish
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