Ricotta is a versatile ingredient that can elevate your meals, whether you’re whipping up a light appetizer or a comforting dessert. From creamy pastas to fresh salads and delicious pastries, these ricotta recipes are quick to make and packed with flavor. Get ready to explore the delightful possibilities of this delicious cheese!
Ricotta and Honey Toast
Ricotta and honey toast is a delightful treat that combines creamy ricotta cheese with the sweetness of honey, all atop a crispy slice of bread. This simple yet satisfying dish works perfectly as a breakfast option or a sweet snack anytime. The blend of flavors creates a comforting experience that’s both light and indulgent.
What’s more, it’s super easy to whip up! Just toast your favorite bread, spread on some fresh ricotta, drizzle with honey, and top with nuts or mint for a touch of elegance. It’s a quick recipe that brings a bit of gourmet flair to your kitchen without the fuss.
Ingredients
- 2 slices of your favorite bread
- 1 cup fresh ricotta cheese
- 2-3 tablespoons honey
- A handful of walnuts, chopped
- Fresh mint leaves for garnish
Instructions
- Toast the Bread: Begin by toasting the slices of bread until they are golden brown and crispy.
- Prepare the Ricotta: In a bowl, mix the ricotta cheese until it’s creamy and smooth.
- Assemble the Toast: Spread a generous layer of ricotta on each slice of toasted bread.
- Add Sweetness: Drizzle honey over the ricotta and sprinkle the chopped walnuts on top.
- Garnish: Finish with a few fresh mint leaves for a pop of color and flavor.
Herbed Ricotta Crostini
Herbed ricotta crostini are a delightful appetizer that brings together creamy ricotta cheese and fresh herbs on crispy toasted bread. The combination of flavors is both refreshing and satisfying, making them a perfect starter for any gathering or a light snack. They are simple to prepare, making them an excellent choice for both seasoned cooks and kitchen novices alike.
This recipe allows for flexibility with herbs, so you can mix and match to suit your taste. Serve these crostini at your next gathering, and they’re sure to be a hit!
Ingredients
- 1 French baguette, sliced into 1/2-inch pieces
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and black pepper to taste
- Cherry tomatoes, halved, for topping
Instructions
- Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil.
- Bake in the preheated oven for about 5-7 minutes, or until the bread is golden and crispy.
- In a bowl, mix the ricotta cheese with the chopped herbs, salt, and pepper until well combined.
- Spread a generous portion of the herbed ricotta mixture onto each toasted baguette slice.
- Top with halved cherry tomatoes for a burst of color and flavor. Serve immediately and enjoy!
Ricotta Cheesecake with Berry Compote
This ricotta cheesecake is a delightful twist on the classic dessert, offering a creamy texture and a lovely, subtle sweetness. The ricotta adds a lightness that makes each slice feel indulgent without being overly rich. Paired with a vibrant berry compote, this dessert is perfect for any occasion, whether it’s a casual family dinner or a special celebration.
Making this cheesecake is simpler than you might think! With a few key ingredients and easy-to-follow steps, you’ll have a stunning dessert that’s sure to impress your friends and family. Let’s dive into the recipe!
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 graham cracker crust
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup water
- 1/4 cup sugar (for compote)
Instructions
- Preheat the oven to 325°F (160°C). In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Blend until smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice until fully incorporated.
- Pour the cheesecake mixture into the graham cracker crust and smooth the top. Bake for about 50-60 minutes or until the center is set and slightly jiggly.
- While the cheesecake is baking, prepare the berry compote. In a saucepan, combine mixed berries, water, and sugar. Cook over medium heat until the berries begin to break down, about 10 minutes. Remove from heat and let cool.
- Once the cheesecake is done, allow it to cool completely before refrigerating for at least 4 hours, or overnight.
- Serve slices topped with the berry compote. Enjoy!
Ricotta and Lemon Zest Pasta
This ricotta and lemon zest pasta is a delightful blend of creamy and zesty flavors. It’s simple to make, making it an ideal choice for a quick weeknight dinner or a special occasion. The lightness of the lemon zest pairs perfectly with the rich ricotta, creating a dish that feels both indulgent and refreshing.
With just a few ingredients, you can whip up a pasta that bursts with flavor. The creamy texture of the ricotta envelops every strand, while the lemon adds a bright, citrusy kick. It’s a comforting meal that’s sure to please both the palate and the eyes!
Ingredients
- 12 ounces of your favorite pasta
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Mix the Sauce: In a bowl, combine the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. Add a splash of the reserved pasta water to create a creamy sauce.
- Combine: Toss the drained pasta with the ricotta mixture, adding more pasta water as needed to achieve your desired consistency. Drizzle with olive oil and season with salt and pepper.
- Serve: Plate the pasta and garnish with fresh parsley and extra lemon zest for a fresh touch. Enjoy your delicious meal!
Ricotta Stuffed Zucchini Boats
Ricotta stuffed zucchini boats are a delightful dish that brings together fresh flavors and creamy textures. The combination of tender zucchini and rich ricotta creates a satisfying meal that’s both light and filling. Plus, this recipe is simple to whip up, making it perfect for a weeknight dinner or a weekend gathering.
The taste is a lovely blend of savory and slightly sweet, thanks to the zucchini’s natural flavors and the cheese’s creaminess. You can customize the filling with your favorite herbs and veggies, making it a versatile option for any palate.
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced tomatoes
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the seeds to create boats.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, diced tomatoes, garlic, Italian seasoning, salt, and pepper. Mix well.
- Fill each zucchini boat with the ricotta mixture, pressing down gently to pack it in. Top with the remaining mozzarella and a sprinkle of Parmesan cheese.
- Drizzle olive oil over the stuffed zucchinis and place them on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until the zucchini is tender and the cheese is melted and bubbly. Serve warm.
Savory Ricotta and Vegetable Frittata
This savory ricotta and vegetable frittata is a delightful dish that brings together creamy ricotta cheese and a colorful mix of fresh vegetables. It’s a satisfying option for breakfast, brunch, or even a light dinner. The blend of flavors creates a rich and comforting experience, while the vibrant vegetables add a refreshing crunch.
Not only is this frittata easy to whip up, but it’s also a great way to use up any leftover veggies you might have on hand. Just whisk up some eggs, mix in the ricotta, and sauté your favorite vegetables for a delicious and filling meal. Whether you enjoy it hot or at room temperature, this frittata is sure to please!
Ingredients
- 6 large eggs
- 1 cup ricotta cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup zucchini, diced
- 1/2 cup bell pepper, diced
- 1/4 cup onion, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and ricotta until smooth. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 3-4 minutes.
- Add the zucchini and cherry tomatoes, cooking for an additional 2-3 minutes.
- Pour the egg and ricotta mixture over the sautéed vegetables, ensuring even distribution.
- Cook on the stovetop for about 5 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the center is set and golden.
- Remove from the oven, garnish with fresh basil, and slice to serve.
Creamy Ricotta Pancakes
These creamy ricotta pancakes are a delightful twist on your regular breakfast fare. The ricotta adds a rich, velvety texture, making them fluffy and moist. You’ll love the light sweetness and slight tang from the cheese, which pairs beautifully with fresh fruits and syrup.
Making these pancakes is simple and quick, perfect for a lazy weekend brunch or a special occasion. Just mix the ingredients, cook them on a skillet, and enjoy a delicious stack that everyone will love!
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
- In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, stirring until just mixed. Don’t overmix; small lumps are okay.
- Heat a skillet over medium heat and add butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
- Serve warm with your favorite toppings, like fresh berries or maple syrup.
Roasted Beet and Ricotta Salad
This roasted beet and ricotta salad is a delightful blend of earthy and creamy flavors. The sweetness of the roasted beets pairs beautifully with the rich texture of fresh ricotta, making it a lovely dish for any occasion. Plus, it’s simple to prepare, so even novice cooks can impress their guests!
The salad not only looks vibrant with its colorful ingredients but also tastes refreshing and satisfying. With a drizzle of olive oil and perhaps a splash of balsamic vinegar, this salad brings together the best of seasonal produce for a light meal or side dish.
Ingredients
- 4 medium-sized beets, roasted and sliced
- 1 cup fresh ricotta cheese
- 2 cups arugula or mixed greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Chopped walnuts (optional) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes until tender. Allow them to cool, then peel and slice.
- In a large bowl, combine the arugula and sliced beets.
- In a small bowl, mix olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad.
- Using a spoon, add dollops of ricotta cheese on top of the salad.
- If desired, sprinkle with chopped walnuts for added crunch. Serve immediately and enjoy!
Ricotta Chocolate Chip Cookies
Ricotta chocolate chip cookies combine a creamy texture with the classic cookie flavor we all know and love. Using ricotta cheese not only adds a delightful richness but also helps keep the cookies soft and chewy. These cookies are simple to make and are perfect for any occasion, whether it’s a casual snack or a sweet treat for guests.
The subtle tang of ricotta pairs wonderfully with the sweetness of chocolate chips, creating a balanced flavor that makes these cookies irresistible. With just a few easy steps, you can whip up a batch that will surely please everyone!
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the ricotta cheese, egg, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Ricotta and Spinach Stuffed Chicken Breast
Ricotta and spinach stuffed chicken breast is a delightful dish that blends the creaminess of ricotta cheese with the freshness of spinach. This recipe is not only flavorful but also simple to prepare, making it a suitable choice for weeknight dinners or special occasions. It’s a great way to incorporate more greens into your meal without sacrificing taste.
The chicken breast is tender and juicy, while the ricotta filling adds a rich, creamy texture that complements the dish beautifully. This recipe is sure to impress your family and friends, and the best part is, it doesn’t take much time to whip up!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning. Mix well to create the filling.
- Using a sharp knife, carefully make a pocket in each chicken breast. Stuff the pockets with the ricotta and spinach mixture.
- Heat olive oil in a large oven-safe skillet over medium heat. Season the outside of the chicken breasts with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the filling is hot.
- Let the chicken rest for a few minutes before slicing. Serve with your favorite sides and enjoy!
Spinach and Ricotta Stuffed Shells
Spinach and ricotta stuffed shells are a delightful pasta dish that brings together creamy ricotta cheese and fresh spinach, all hugged by tender pasta shells. This recipe is not only satisfying but also simple enough for a weeknight dinner. Each shell is filled to the brim with a rich, cheesy mixture that pairs perfectly with marinara sauce.
The combination of flavors is comforting and homey, making it a favorite among both kids and adults. Plus, it’s a great way to sneak in some greens!
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
- Make the Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well blended.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Carefully fill each pasta shell with the ricotta and spinach mixture.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and pour the remaining marinara sauce over them. Sprinkle shredded mozzarella cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Ricotta Gnocchi in Sage Butter Sauce
Ricotta gnocchi is a delightful Italian dish that showcases the creamy texture of ricotta cheese. Light and fluffy, these gnocchi are a wonderful alternative to the more traditional potato version. The addition of sage butter sauce elevates the dish, providing a warm, earthy flavor that complements the softness of the gnocchi beautifully.
This dish is surprisingly simple to make, requiring just a few ingredients and minimal time in the kitchen. Whether you’re a novice cook or an experienced chef, you’ll find that making ricotta gnocchi is a rewarding experience. With a little practice, you’ll be serving up this comforting meal in no time.
Ingredients
- 1 cup ricotta cheese
- 1 large egg
- 1 cup all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 12 fresh sage leaves
Instructions
- Make the Dough: In a mixing bowl, combine the ricotta cheese, egg, flour, salt, and Parmesan cheese. Mix until a soft dough forms, being careful not to overwork it.
- Shape the Gnocchi: On a floured surface, divide the dough into smaller portions. Roll each portion into a rope about 1/2-inch thick, then cut into 1-inch pieces. You can create ridges using a fork if desired.
- Cook the Gnocchi: Boil a large pot of salted water. Once boiling, gently add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare the Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and the sage is crispy.
- Combine: Add the cooked gnocchi to the skillet with the sage butter, tossing to coat. Serve warm, garnished with additional Parmesan cheese if desired.
