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Ricotta

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

Blueberry-Ricotta Tart

Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup finely ground blanched almonds
  • 2 tablespoons toasted wheat germ
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 tablespoons cold, unsalted butter, cut into pieces
  • 1/4 to 1/3 cup low-fat buttermilk
  • 1 1/4 cups part-skim ricotta
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon plus 2 more tablespoons honey
  • 2 cups blueberries
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Vegetable Lasagna Recipe

Time:1 hour 20 mins
Ingredients
  • 4 cups (32 ounces) whole-milk ricotta cheese
  • 2 large eggs
  • Salt and fresh ground pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
  • 6 cups store-bought or homemade tomato sauce
  • 12 no-boil lasagna noodles (8 ounces)
  • 1 pound fontina cheese (4 cups), shredded
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Tortelli di Ricotta

Ingredients
  • Coarse sea salt and freshly ground black pepper
  • 2 pounds fresh spinach, washed, dried, tough stems removed
  • 1 1/2 cups fresh whole-milk ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 large eggs, lightly beaten
  • Pinch of freshly ground nutmeg
  • All-purpose flour, for work surface
  • 1 pound Fresh Pasta Sheets
  • 5 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup 1/4-inch cubed butternut squash
  • 10 fresh sage, leaves
  • 1 teaspoon balsamic vinegar
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Baked Manicotti

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1/4 pound manicotti pasta
  • 1 3/4 cups fresh spinach (1/2 pound), trimmed
  • 1 heaping cup ricotta
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 2 large egg yolks
  • Freshly grated nutmeg
  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup plus 3 tablespoons whole milk
  • 3/4 cup Medium Tomato Sauce
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Skillet Spinach Pie

Time:55 mins
Ingredients
  • 1/2 stick unsalted butter
  • 1 small yellow onion, chopped
  • 20 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 cup whole-milk ricotta
  • 3 large eggs
  • 1/4 cup crumbled feta
  • 2 tablespoons chopped fresh dill
  • Coarse salt and pepper
  • 4 sheets frozen phyllo dough, thawed
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Marinated Artichoke Salad

Time:15 mins
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Tomato Panzanella with Ricotta

Time:25 mins
Ingredients
  • 1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
  • 2 pounds ripe tomatoes, cut into 1-inch pieces
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and ground pepper
  • 1 cup fresh basil leaves, torn if large
  • 1 container (15 ounces) ricotta
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Elli's Spanakopita

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup finely chopped fresh dill
  • 6 scallions, finely chopped
  • 2 small leeks, finely chopped
  • 3 pounds frozen chopped spinach, defrosted, rinsed, and squeezed to remove excess liquid
  • Coarse salt and freshly ground black pepper
  • 12 to 16 ounces whole-milk ricotta cheese
  • 6 ounces feta cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 package 12-by-17-inch sheets phyllo, such as Apollo #4
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Ricotta and Chive Frittata

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Ricotta-Chive Frittata

Time:15 mins
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