Menu Ideas

Homemade Ricotta and 11 Ways to Use It

By • September 3, 2014 • 3 Comments

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If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes. 

Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We've been known to eat it straight from the spoon, like some people do with peanut butter or nutella. Make it yourself, then put it to good use in these eleven recipes (though we've got about twenty more in our back pocket). 

Creamy Homemade Ricotta by Jennifer Perillo 

Creamy Homemade Ricotta

 

Olive Oil Ricotta Cake with Plums by Kenzi Wilbur 

Olive Oil Ricotta Cake with Plums

 

Pasta with Tomatoes, Corn, Squash, and Ricotta by Merrill Stubbs

Pasta with Tomatoes, Corn, Squash and Ricotta

 

Herbed Ricotta and Anchovy Crostini by Sagegreen 

Herbed Ricotta and Anchovy Crostini

 

Diana Kennedy's Scrambled Ricotta (Requesón Revuelto a La Mexicana) by Genius Recipes

Diana Kennedy's Scrambled Ricotta

 

Sautéed Zucchini with Mint, Basil, and Walnuts by Marian Bull

Sautéed Zucchini with Mint, Basil and Walnuts

 

Beet Ravioli with Goat Cheese, Ricotta, and Mint Filling by bethmichelle

Beet Ravioli with Goat Cheese, Ricotta and Mint Filling

 

Tartines with Ricotta and a Quick Apricot Compote by fiveandspice

Apricot Ricotta Tartines

 

Jennie's Homemade Manicotti by Jennifer Perillo 

Jennifer Perillo

 

Fresh Ricotta Ice Cream by PRST 

Fresh Ricotta Ice Cream

 

Swiss Chard and Lemon Ricotta Pasta by TheWimpyVegetarian

Swiss Chard and Lemon Ricotta Pasta

 

Orange Ricotta Pillows with Lillet Kumquat Compote by TheWimpyVegetarian

Orange Ricotta Pillows 

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Tags: menu ideas, ricotta

Comments (3)

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3 months ago gustus

You left out one of my favorites, and I think the first Food52 recipe I made: Amanda's Bruschetta with Ricotta, Honey and Lemon Zest. http://food52.com/recipes...

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Heres's another excellent recipe -- perfect for the last corn and tomatoes of the season https://food52.com/recipes... Food52 should photograph this Community Pick so it can include it in articles such as this one. ;o)

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I bet the community members who are inspired to make Jennifer Perillo's (truly outstanding ricotta) would appreciate this article and the additional Hotline discussions referred to in the comments to it, on what to do with ricotta whey: https://food52.com/blog... ;o)