What to CookRicotta

Homemade Ricotta and 11 Ways to Use It

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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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