Homemade Ricotta and 11 Ways to Use It

September  3, 2014

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 

Shop the Story

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 

See what other Food52 readers are saying.

  • gustus
  • AntoniaJames
I'm a former Food52 Julia Child Food Writing Fellow now studying law so I can make food fairer, more delicious, and more sustainable for everyone. I was born and raised in Montreal (mostly on poutine and matzoh ball soup), but in my heart I am an Italian grandma—I live on pizza and make a mean eggplant parmesan.


gustus September 11, 2014
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/4718-bruschetta-with-ricotta-honey-and-lemon-zest
AntoniaJames September 5, 2014
Heres's another excellent recipe -- perfect for the last corn and tomatoes of the season https://food52.com/recipes/22820-ricotta-corn-basil-crostini-with-chopped-tomatoes Food52 should photograph this Community Pick so it can include it in articles such as this one. ;o)
AntoniaJames September 4, 2014
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/10977-ways-to-use-leftover-whey ;o)