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Ricotta

Explore 234 recipes, 3 galleries, 66 videos, and more

Penne with Broccoli

Time:20 mins
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Butternut Squash and Sage Lasagna

Ingredients
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
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Sauteed Polenta with Roasted Tomatoes

Ingredients
  • 10 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Balsamic vinegar, for drizzling
  • 1 teaspoon finely chopped fresh tarragon
  • 1 heaping tablespoon coarse salt
  • 1/2 cup fresh ricotta
  • 1 teaspoon light muscovado sugar
  • 2 cups coarse-ground polenta meal
  • Fleur de sel, for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar
  • Freshly ground pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 9 ounces ripe cherry tomatoes, stems intact
  • Parmigiano-Reggiano cheese
  • Sea salt and freshly ground pepper
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Ricotta Cheesecake

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New York Style Cheesecakes

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Crepes and Bechamel Sauce

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Bruschetta with Ricotta Cheese and Fresh Herbs

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Eggplant Rollatini with Cheese and Prosciutto

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