16 Savory and Sweet Ricotta Recipes
Serve this creamy, sweet baked ricotta dish as an appetizer, as part of a cheese course, or for dessert paired with shortbread cookies. Get the recipe for Baked Ricotta with Orange Blossom-Cherry Sauce
Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce
These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives. Get the recipe for Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce »
St. Joseph's Day Fritters
These crunchy Sicilian fritters are topped with a cinnamon-ricotta filling. Get the recipe for St. Joseph’s Day Fritters »
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce. Get the recipe for Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta) »
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
Mexican Ricotta Croquettes
Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Get the recipe for Mexican Ricotta Croquettes »
Ricotta and Coffee Mousse
Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent.
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.
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