So You Bought a Lotta Ricotta? Make These 12 Recipes
Revel in all that ricotta has to offer!
Ricotta is one of those cheeses that people don’t necessarily just pick up and buy at the store to keep in the fridge the way one might parmesan or a good sharp cheddar. We’re here to show you why ricotta should definitely make its way to the top of your list of grocery staples. It’s super versatile and can be used as a spread for toast, a creamy and rich addition to pasta, or as a dairy base for baking.
Ricotta is traditionally made with the leftover wheys created from making other types of cheese, though it can also be made at home with just whole milk and some lemon juice. I remember the first time I made cheat ricotta with a gallon of milk and a squeeze of lemon and watched the curds separate. It was so exciting to see it come together into a soft block wrapped in cheesecloth.
Though I must say, the homemade ricotta I made through high school to layer lasagnas that would be served as a main course at family dinners doesn’t have anything on the whole-milk ricotta from Bellwether Farms. A few years ago, the experts at Bellwether took us through a crash course on making ricotta at home. Since then, they’ve expanded their availability from local California grocers and in-person purchase at their creamery to a presence at major retail locations like Whole Foods, Ralphs, Erewhon, Gelson’s, and more across the country. Sold in its original draining basket, their unique ricotta is known for its pillowy texture.
Whether you’re craving something sweet like cheesecake or a hearty flapjack breakfast, try out the recipes below that highlight the soft cheese. We promise you’ll consider it to be a superior cheese in no time.
Our Favorite Ricotta Recipes
Ricotta and Pea Pasta
We are big fans of frozen peas because they’re often better than fresh–and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly and toss them with fresh ricotta for a simple sauce.
Lemon-Ricotta Pancakes
This is our adaptation of Crest Cafe’s (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the fresh fruit with a sprinkling of grated lemon peel and drizzle with warm maple syrup to finish.
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Fried Ricotta with Epazote and Green Chile
Lupe Romero Vidal, a home cook in Hidalgo, Mexico, puts big spoonfuls of this into bowls of freshly cooked beans, instantly transforming humble into extraordinary. You can use widely available moist, smooth ricotta rather than the artisanal curd type, but you’ll need to cook it longer to dry it out, and your yield won’t be as high.
Ricotta Toast with Five-Spice California Prune Jam
The creamy ricotta, toasty bread, deeply spiced prune jam, and chopped peanuts make this toast taste like the most decadent, open-faced peanut butter and jelly sandwich imaginable. This recipe serves two so don’t be afraid to share.
Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang to go along with the rich cheeses.
Ricotta Cheesecake with Ginger and Kiwi
The use of ricotta in this cheesecake helps maintain the smooth flavor you might get from one made with all cream cheese but with a greater depth of richness and less bite. The ginger brings some spice to this dessert while the kiwi refreshes the palette.
Hot Ricotta Spinach Loaf
See, kids do love spinach! One reader’s family missed their favorite restaurant appetizer so much that she was inspired to make this cheesy spinach roll. Spread spinach, ricotta, Parmesan, and garlic onto refrigerated pizza crust dough, roll, bake, and serve with warm marinara. Yum!
Raspberry, Ricotta, and Chocolate Parfaits
At the farmers’ market, look for deep red late-summer raspberries, artisanal ricotta cheese (if available), and pistachios. For the silkiest texture, use ricotta that contains no gums, pectin, or other stabilizers. (Standard grocery-store ricotta isn’t as smooth, but still tastes good.)
Tomato, Prosciutto, and Ricotta Tart
You can make this tart with any ripe tomatoes, but a mix of big multicolor heirlooms and smaller varieties looks stunning. To create a crisp, flat surface, partially bake the puff pastry with a cooling rack on top before adding the other ingredients.
Spinach and Ricotta Gnocchi
There’s a hefty amount of spinach in these gnocchi–which for us justifies the indulgent brown-butter sauce. Shape and freeze the gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
For this summery pasta, Berkeley chef and cooking teacher Samin Nosrat cooks down half of the tomatoes into a savory jam, then adds fresh ones at the end. “I like to layer flavors, to have two levels of deliciousness.” If you can’t find ricotta salata, fresh ricotta works well, too–just drain it and stir in some salt.
