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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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Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
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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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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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Sweet and creamy meets crunchy and tart.
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From gnocchi to crostini to lasagna, these are our favorite 24 ways to use ricotta.
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This is our quintessential summer dessert: rich ricotta cake swirled through with jammy berries in every bite.
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When all else fails, just add toast.
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Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.
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Let your summer eggplant and basil shine in this classic Sicilian pasta.
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Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.
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This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.
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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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Manicotti and fresh ricotta cheese with whole milk will always have a spot in my heart. Growing up and to this day, my dad makes this dish every year for Christmas Eve. Each bite is perfectly tender and satisfying, and there never seem to be any leftovers. From the making of the crepe to the milky magic that goes into the homemade cheese filling, it's a hands-on activity and has become a tradition that I'm excited to pass on to and enjoy with my kids.
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If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
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italian food, pasta recipes, vegetarian recipes, dinner, first course, main course, tortelloni recipes, ricotta recipes, cheese recipes, ricotta cheese recipes, dough recipes, filling recipes, dairy recipes, herb recipes, parsley recipes, parmesan recipes, nutmeg recipes, spice recipes, lemon recipe
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This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.
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