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magazine 2009 01 fresh ricotta cheese
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Wondering what to do with that tub of ricotta? The answer is anything.
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Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more.
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A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.
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From gnocchi to crostini to lasagna, these are our favorite 24 ways to use ricotta.
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Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.
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Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
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When all else fails, just add toast.
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Burricotti are superb whole-milk mozzarella rounds filled with ricotta, and they're only available from Gioia Cheese Company. Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert.
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Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
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With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
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Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.
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Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
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Sweet and creamy meets crunchy and tart.
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