Making ricotta from whey is traditionally made with the whey left over from other cheeses. However, this whole milk ricotta is sweet, creamy, and an excellent choice for first-time cheesemakers.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Mozzarella and Ricotta Cheese Making Kit
As seen in the ‘New York Times’ and the ‘Food Network’
Make delicious mozzarella and creamy fresh ricotta with this beginner-friendly kit. Whether you’re looking for gut-healthy ingredients or an exciting DIY project, the Cultures for Health Mozzarella and Ricotta Cheese Making Kit will deliver a rewarding experience you won’t soon forget.
Equipment in the kit may appear different than pictured.
A key ingredient in acid cheeses including mozzarella, paneer, queso blanco, and ricotta.
A looser weave than our butter muslin, this 100% cotton cheesecloth is great for wrapping cheeses and draining whey from all sorts of cultured foods.
INGREDIENTS
- 1 gallon whole milk from cows, goats, or sheep
- 1 tsp. citric acid, dissolved in ½ cup cool water
- 2 Tbsp. heavy cream
- Salt to taste
INSTRUCTIONS
- Stir dissolved citric acid mixture into the milk.
- Slowly heat the milk to 195-205°F, stirring frequently. Turn off the heat and allow to set for 1 hour. Do not stir.
- Line a colander with cheesecloth and pour the curds and whey into it. Drain for at least 30 minutes, longer if you want a drier cheese.
- Place the curds in a bowl and add heavy cream. Salt to taste and refrigerate.
Now is ricotta’s long overdue chance to step in the spotlight. We have 19 recipes—starting with two homemade ricotta recipes (one for the stovetop and the other for your Instant Pot), moving all the way to ricotta toasts, pasta, pizza, and pancakes.
Creamy Homemade Ricotta
Let’s start with the basics—homemade ricotta cheese. Think back to your nursery school rhymes: three kinds of dairy—whole milk, heavy cream, and buttermilk—cook together to create curds (aka fresh ricotta!). Strain the curds over cheesecloth to remove the whey—the longer you let it drain, the firmer and lumpier it’ll be (for creamier ricotta, leave more whey). Food Editor Emma Laperruque recommends drinking the whey over ice!
Ricotta Toast
Now that you’ve made fresh ricotta, it’s time to taste it. Sure, you could eat it by the spoonful, but spreading it over thick slices of brioche is even better. If the ricotta is too thick, mix it with a little bit of heavy cream so that it’s even more spreadable.
Super-Fluffy Lemon Ricotta Pancakes
Wondering how to get fluffy, cloudlike pancakes? Ricotta, of course. “The tang from the cheese and lemon means they are less sweet, so that you can pile on all your favorite toppings (like maple syrup, fresh berries, and powdered sugar),” writes recipe developer Elaine Lemm.
Ricotta Spoonable
The idea of ricotta spoonable is that you can, at any point, grab it from the fridge, put it on the table, and instantly have a snackable dip. Cookbook author Dorie Greenspan (who hardly needs an introduction) mixes whole-milk ricotta with lots of chopped herbs based on whatever’s in season, freshly grated lemon zest, olive oil, and lots of salt and pepper.
Cheesy, Meaty Lasagna
You can’t have lasagna without ricotta cheese (sorry not sorry). Whisk fresh ricotta with an entire cup of grated Parmesan, finely chopped garlic, and salt, then spread it over homemade ragù and no-cook noodles.
Personal White Pizza With No-Yeast Dough
My new go-to weeknight dinner is this 10-minute pizza (yes, only 10 minutes, thanks to the yeast-free dough) topped with a cheesy trio of mozzarella, Parmesan, and ricotta, plus garlic and red pepper flakes for good measure.
Grandma DiLaura’s Italian Ricotta Gnocchi
Here’s the thing about gnocchi—if the potatoes aren’t cooked exactly right or the dough is overworked, the gnocchi will taste tough and chewy, rather than melting in your mouth. Leave it to ricotta to make everything, including these gnocchi, taste lighter and brighter.
Chocolate-Flecked Ricotta-Mascarpone Cheesecake
I am asking you to bake a cheesecake with ricotta. And mascarpone. And cream cheese. This chocolate-studded cheesecake is, in the words of Food52’s resident baking BFF Erin Jeanne McDowell, “sophisticated and comforting.”
Bucatini With Ricotta & Sumac
A little bit of ricotta cheese makes this lemony pasta recipe so creamy (as does a little bit of the starchy pasta water).
Ivy Manning’s Instant Pot Homemade Ricotta
We’ve gone over how to make homemade ricotta cheese in a pot on the stove, but did you know that you can also make it using everyone’s favorite multicooker, the Instant Pot? The yogurt setting will transform three basic ingredients into creamy ricotta.
Pasta with Ricotta & Saffron
Saffron—the world’s most expensive spice—obviously deserves to be called out here but we can’t take our eyes off of the ricotta either, which creates a ridiculously creamy “sauce” for the pasta.
Roasted Grape + Ricotta + Thyme Toast
Go beyond basics with this upgraded ricotta toast that’s topped with halved grapes and olive oil, and broiled in the oven until the fruit is blistered and the cheese is a little melty.
No-Bake Cheesecake With a Pretzel Crust
Homemade cheesecakes are always a treat, but sometimes they’re too intimidating. This no-bake recipe gets its luscious creamy filling from a combination of ricotta and cream cheese, plus sugar.
Spicy Scallion Pasta With Ricotta
Even when you don’t have time to cook or go grocery shopping, you can quickly put together this two-serving pasta dish that tastes like it took far longer to cook than it did.
Toast With Buttered Raisins & Ricotta
“Not quite jammy, yet no longer tough and chewy, the raisins become a whole new condiment something like a conserve, but far less work,” writes recipe developer Rebecca Firkser. Warm fruit,creamy ricotta, and crunchy toast is a satisfying snack at any hour of the day.
Pasta alla Norma (Eggplant and Tomato Pasta)
This classic Italian dish doesn’t call for fresh ricotta, but rather ricotta salata, which is a hard cheese that is pressed, salted, and aged for at least three months.
Smoky Eggplant With Whipped Ricotta & Pistachios
Start the party with this grilled appetizer, and no one will ever want to leave.
Cheesy Stuffed Shells With Kale Pesto
Instead of a meaty bolognese sauce, these vegetarian shells are stuffed with ricotta cheese and smothered with a kale-based pesto.
Kale & Italian Sausage Lasagna With Pumpkin Béchamel
When the temperature drops below 60, I would like someone to immediately hand me a personal tray of lasagna. This autumnal one features layers of kale, Italian sausage, pumpkin béchamel, herby ricotta, and fresh mozzarella.
Jump to Recipe
This post for Quick and Delicious Ricotta Cheese creates delicious creamy ricotta with just 3 ingredients.
Enjoy The Video Version
I know as you stir this wonder, see the curds forming and end the task with the pleasure of unwrapping your cheesecloth. Only to reveal a handmade Quick and Delicious Ricotta cheese, you too will think, what took me so long?
Why I Love This Recipe
Well for starters, it’s delicious. For, I don’t need salt as I use my ricotta for both savory and sweet dishes. So keeping it unsalted works best for both uses I find. I love the taste to be sure, I love the fact that it is not at all complicated to whip up a batch of superior-quality homemade ricotta cheese right at home. I love the process and yes, each time I unwrap that cheesecloth to reveal a ball of beautiful creamy cheese I stand back with a satisfied smile.
The use of vinegar over lemon juice in this recipe is due to the inconsistency I have gotten with lemon. There have been a few times I have added the lemon and it just didn’t curdle right away. Each time I grabbed the vinegar to fix it, and voila! The problem was fixed right away. Using the white vinegar I find works each and every time like a charm.
But if you only have a lemon on hand, go ahead and use it. You will use the same amount of lemon juice as you would vinegar. Don’t be afraid to use a bit extra if you find the milk had trouble curdling.
What You Will Need To Make It
8 cups of full fat or whole milk
4 tbsp white vinegar
1/2 tsp of salt (optional)
Tools Needed
Fine Mesh Strain
Directions
In a large stockpot, heat milk (and salt if wanting salted ricotta (optional) until it reaches 185℉. Reduce the heat to low and pour in the vinegar. Allow the milk to simmer on low until the whey begins to pull away from the curd. It will appear a bit lumpy when this happens. Turn the heat off and allow the milk to sit for 20 minutes.
When ready, place a cheesecloth over a mesh strainer with a bowl underneath to catch the whey. Pour or ladle the ricotta into the cheesecloth-lined strainer. Allow the ricotta to drain for 20 minutes. When ready to store or use, give the cheesecloth a little squeeze to get any excess whey out and store in a mason jar or glass jar with a lid in the fridge. The ricotta will last for up to 3 days in the fridge.
Tips
- To make the ricotta cheese even creamier, do 6 cups of whole milk and 2 cups of heavy cream instead of the 8 cups of whole milk.
- If the milk does not start to curdle right away, don’t panic. Allow it to simmer longer and don’t be afraid to add another tbsp or so of vinegar. Sometimes it takes a little extra acid and time on the stovetop to get it there.
- You can use lemon juice instead of vinegar if you only have lemon juice on hand. Use the same amount as the vinegar in this recipe. Don’t be afraid to use a tbsp or so more if you find the milk has trouble curdling.
- Store in a glass jar with a lid in the fridge.
- Fresh ricotta lasts for up to three days in the fridge.
- It is a good idea to skip the salt if using ricotta for both savory and sweet dishes.
Lasagna– of course, one of the first things one must make with this delicious homemade ricotta cheese is a lasagna. A classic use of ricotta to be sure and for this, a vegetable or meat-filled lasagna works just as well. Both are winners when using this homemade ricotta.
Smeared on Toast– Yes, smeared on toast which you can spruce up with salt, pepper, cherry tomatoes, chives or herbs. Even a drizzle of olive oil. Have a sweet version with berries and lemon zest. It is a versatile way to enjoy this homemade ricotta cheese.
Baking– You can make all sorts of desserts from cookies to cakes with this homemade ricotta cheese. It is delicious in pancakes too and anything you want to add a bit of decadence to.
Pin For Later
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 8 cups of whole milk or full-fat milk
- 4 tbsp white vinegar
- 1/2 tsp salt
- In a large stockpot, heat milk (and salt if wanting salty ricotta optional) until it reaches 185℉.
- Pour in the vinegar and then reduce the heat to low.
- Allow the milk to simmer on low until the whey begins to pull away from the curd. It will appear a bit lumpy when this happens.
- Turn the heat off and allow the milk to sit for 20 minutes.
- When ready, place a cheesecloth over a mesh strainer with a bowl underneath to catch the whey. Pour or ladle the ricotta into the cheesecloth-lined strainer.
- Allow the ricotta to drain for 20 minutes. When ready to store or use, give the cheesecloth a little squeeze to get any excess whey out and store in a mason jar or glass jar with a lid in the fridge.
- The ricotta will last for up to 3 days in the fridge.
Notes
- To make the ricotta cheese even creamier, do 6 cups of whole milk and 2 cups of heavy cream instead of the 8 cups of whole milk.
- If the milk does not start to curdle right away, don’t panic. Allow it to simmer longer and don’t be afraid to add another tbsp or so of vinegar. Sometimes it takes a little extra acid and time on the stovetop to get it there.
- You can use lemon juice instead of vinegar if you only have lemon juice on hand. Use the same amount as the vinegar in this recipe. Don’t be afraid to use a tbsp or so more if you find the milk has trouble curdling.
- Store in a glass jar with a lid in the fridge.
- Fresh ricotta lasts for up to three days in the fridge.
- It is a good idea to skip the salt if using ricotta for both savory and sweet dishes.
Yield
1/4 cupAmount Per Serving: 6g 3g 0g 2g
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Wondering how to use up that container of ricotta cheese that’s in the fridge? Here are 25+ amazingly delicious ricotta recipes. From pasta recipes, to sweet recipes and more!
Wondering how to use up that container of leftover ricotta cheese that’s in the fridge?
It’s easy! Ricotta, a creamy Italian cheese, is such a versatile ingredient that can be used in a variety of dishes – from savory pasta dishes to ricotta desserts!
Here are 25 of the best ricotta cheese recipes. So you no longer have to ask the question – “What can I use ricotta cheese for?”
🍝 Pasta Recipes
This Fennel Pasta recipe features fresh linguini tossed in a light lemon sauce with roasted fennel. It’s topped with dollop of ricotta cheese for extra richness.
Get the RECIPE
This One Pot Lasagna Soup tastes just like lasagna without all the work. This beef & noodle tomato soup is served topped with a creamy ricotta cheese mixture that melts deliciously into it.
This lemon ricotta pasta with spinach is a light, fresh weeknight meal that comes together in less than 30 minutes! The perfect summer pasta!
Get the RECIPE from Barley and Sage
This 3-cheese stuffed manicotti recipe is made extra easy by using no boil lasagna noodles instead of pasta tubes. That means no need for a piping bag to fill them, and they come together so quickly. They’ll be ready to bake in just 10 minutes!
Learn how to make sweet potato gnocchi with this easy recipe. You only need 5-ingredients to make them! Dressed up with a browned butter sage sauce that’s packed with flavor.
This 20-Minute Tortellini Lasagna with Sausage & Kale makes it easy to have a delicious and nutritious Italian dinner on the table in a hurry, even on a weeknight.
🍗 Chicken Recipes
These chicken ricotta meatballs are absolutely delicious chicken meatballs in a savory, creamy spinach Alfredo sauce with crispy bacon.
Get the RECIPE from Chefjar
Italian marinated chicken breasts get quickly browned, topped with a luscious combination of cheeses, and baked until tender perfection in a tomato sauce.
Get the RECIPE from Heather Likes Food
🥬 Healthy Recipes
These Vegetarian Zucchini Lasagna Rolls are low-carb and gluten-free yet still sinfully delicious with loads of melty cheese and plenty of fresh herbs. Made easy using store-bought tomato sauce.
Mediterranean Baked Ricotta Muffins. High protein meets high flavour in these delicious ricotta muffins, perfect as a filling snack or post-gym meal.
Get the RECIPE from Hurry the Food Up
Spaghetti Squash Casserole made with tomatoes, Italian spices, creamy ricotta cheese and parmesan is a delicious and hearty vegetarian-friendly dinner option or delicious side dish.
🧁 Sweet Recipes
Here’s 30+ ricotta desserts to check out!
Coffee Mousse is a decadent, airy dessert flavored with coffee & cocoa. Made with whipped cream & ricotta cheese to make it creamy without gelatin.
This Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the strawberries make the flavor pop. It’s almost like a combination between a cake and a cheesecake.
This easy chocolate chip cannoli dip is made with ricotta, cream cheese, powdered sugar, and vanilla, then served with broken waffle cones for dipping.
Get the RECIPE from Homemade Hooplah
Ricotta Mousse can be made in just 10-minutes with 4 simple ingredients. This no-bake, make-ahead raspberry mousse is a creamy, decadent and delicious.
This Blackberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the blackberries make the flavor pop. It’s like the best combination of cake and cheesecake.
🍴 Breakfast Recipes
This Honey Whipped Ricotta Toast is finished with fresh berries & coconut flakes. It’s a deliciously sweet & creamy breakfast or quick snack.
Lemon Ricotta Pancakes made with fresh lemon, lemon zest, and ricotta cheese – these lemony soft and fluffy pancakes make the perfect weekend breakfast and are likely to become a new favorite!
Get the RECIPE from Gimme Delicious
Ricotta Scrambled Eggs is a delicious way to enjoy fluffy eggs in a new way. With a delicious taste profile, let’s make this easy low carb keto egg recipe.
Get the RECIPE from Keto Dirty
ℹ️ Ricotta FAQs
Once opened, that tub of ricotta cheese should be consumed within 3 to 5 days.
Can you Freeze Ricotta Cheese?
You can freeze ricotta cheese, however, the texture will change once frozen. Frozen ricotta is best in recipes where it is baked, like in this Cheese Manicotti or Ricotta Cake.
✔️ More Ingredient Guides
- Part-Skim Ricotta Cheese
- (zested and quartered)
- Salt and Pepper
- Preheat the oven to 450°F.
- Heat a medium pot of salted water to boiling on high.
- Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
- While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.
- In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.
- In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
- Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.
- Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
In this post we’ll teach you all about ricotta including how to make ricotta cheese!
Whether you’re planning to eat your homemade ricotta cheese as a dip or spread or cook with it, this post is going to teach you all about ricotta cheese and how to make it in your own home!
What is Ricotta Cheese?
Ricotta is an Italian name for a pillowy soft, fresh cheese that is traditionally made from the leftover whey from cheesemaking and literally translates to mean ‘re-cooked’.
The process of heating whey to a specific temperature and adding some acidity allows for additional curd to be pulled from the whey after the initial cheesemaking process. Our ricotta cheese recipe uses the same technique but with fresh milk and cream, which yields more curd while using common ingredients.
You can use the leftover whey from any style of cheese to make Ricotta, and if you happen to have access to a large amount of whey, then you can make Ricotta the old-fashioned way (whey?!).
What is ricotta cheese used for?
Ricotta is an important ingredient in the Italian kitchen, and can be found in many recipes as the base for a filling or topping for:
- pasta
- pizza
- desserts like cannoli and ricotta pie
Ricotta is best used when very fresh and is not intended to be aged. If you cannot use your ricotta within a week, it can be kept frozen for up to a month in a well-sealed container.
What kind of milk can you make ricotta cheese from?
Ricotta can be made with the milk from:
- cows
- sheep
- goat
- water buffalo
- or a mixture of milks!
Whichever milk you choose, it should be very fresh and not ultra-pasteurized (UHT), which you can determine by reading the label on your milk.
Ultra-pasteurized milk will not allow for proper curd formation. The most important aspect to making great cheese is to start with fresh ingredients and clean equipment.
Is ricotta cheese healthy?
Fresh Ricotta is a healthy cheese that is naturally low in salt (unless you add more!) and can be made without cream if you are limiting fat intake.
If you remove the cream from this recipe, the yield will be slightly less (about 2 cups instead of 2.5) and the finished ricotta will be less creamy.
Is ricotta cheese the same as cottage cheese?
While Ricotta and cottage cheese are not the same, ricotta can often be used in place of cottage cheese in many recipes like Lasagna and pancakes.
Ricotta typically has a smoother, finer curd than that of cottage cheese, although they are similar in taste.
What is a good substitute for ricotta cheese?
If you are looking for a substitute for ricotta, cream cheese can be used as a suitable replacement in recipes like filled pasta and pastries. You can also try using cottage cheese in place of ricotta in recipes like lasagna and pancake.
Equipment You Need for Homemade Ricotta
- Cheesecloth – cheesecloth is used to help separate the whey from the curd.
- Non-reactive colander – a colander is used in conjunction with the cheesecloth to separate the why from the curd.
- Non-reactive bowl – your colander needs something to rest in and that something is a bowl. Just make sure it’s bigger than your colander.
- Non-reactive heavy bottom saucepan – you’ll need a saucepan that is big enough to hold all of the milk and cream.
- Ladle – a ladle is used to spoon the curd and whey from the saucepan to the colander.
- Wooden Spoon – use a wooden spoon to stir ingredients together as it heats up.
- Thermometer – a thermometer is a must for this ricotta recipe. It needs to reach 192ºF before turning off the heat to rest.
Ingredients for Homemade Ricotta Cheese
All you need are 4 basic ingredients to get started! Check it out:
- whole milk – 3.25% fat
- whipping cream – 35% fat
- white vinegar
- kosher salt
Like we mentioned above, cow’s milk is not the only milk you can make ricotta cheese from. Just make sure that it’s fresh and not ultra-pasteurized (UHT).
- Prepare colander: First, prepare your colander by placing it into a large bowl. Then, fold your cheesecloth over itself 3 or 4 times and run it under water. Then, ring it out and set it in the bowl making sure it’s covering the whole thing.
- Heat ingredients: Add all your ingredients to your pot and slowly heat over medium heat untik it reaches 192ºF. This is where your thermometer comes in handy. Turn off the heat and then cover. Let rest for 15 minutes.
- Drain: Ladle ricotta (the whey and curd) into your cheesecloth-lined colander to drain.
Tips for Perfect Homemade Ricotta
Homemade Ricotta Cheese Variations
One of the simplest ways to enjoy freshly made, still warm homemade Ricotta cheese, is by drizzling it with really great olive oil and a fresh cracking of black pepper, and liberally smear it on your favourite bread, cracker, or fresh vegetables.
If you happen to have a sweet tooth, replace the olive oil with your favorite honey, and enjoy with fresh fruit like figs, strawberries, and pear slices.
What to do with Leftover Whey
Leftover whey can be used to make bread, soups, cocktails, and even more ricotta (though, it takes a lot of whey to make a little ricotta!)
Store homemade ricotta cheese in an airtight container in the refrigerator for up to 7 days. Fresh ricotta is not intended to be aged and will turn sour after about a week’s time.
Ricotta can be frozen for up to 1 month. Transfer it into an airtight container and seal. Place in the freezer for 30 days.
To thaw: place in the refrigerator overnight.
- First, prepare your colander by lining it with cheesecloth. Fold the cheesecloth over itself 3 or 4 times, using a piece of cloth large enough to completely cover the colander with some overhang. Wet the cheesecloth and wring it out, and then place it over the colander in the bowl. Set aside.
- Add all of the milk, cream, and salt to the saucepan and slowly heat the mixture over medium heat to 192 degrees F (88 degrees C) – this should take 15-20 minutes. Stir occasionally to make sure the milk does not scorch. Remove the saucepan from the heat, and stir in all of the vinegar.
- Cover the pot and allow it to rest for 15 minutes.
- Gently ladle the ricotta into the cheesecloth-lined colander. Once all of the curd and whey has been ladled into the colander, allow to drain. The final consistency of the ricotta will depend on how long it drains. For a creamy ricotta, drain for 5-7 minutes. For a drier ricotta, drain for up to 20 minutes.
- Use the ricotta immediately, or transfer to a container and refrigerate for up to a week.
- whole milk – make sure you use fresh whole milk. If your milk says ultra-pasteurized (UHT) on the carton, do not use it.
- storage – will last in the refrigerator for up to 1 week.
- freezer instructions – transfer into an airtight container and freeze for up to 1 month. To use, let thaw overnight in the fridge.
- This recipe yields 2.5 cups.
Whether you’re craving a gooey lasagna or a creamy cheesecake, you’ll find a to-die-for dish among these ricotta recipes. Mangia!
Want to learn how to cook eggplant? Here’s where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana
Go to Recipe
Spaghetti Squash Meatball Casserole
One of our favorite comfort-food dinners is spaghetti and meatballs. We’re crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas
Italian Ricotta Easter Bread
I changed our family’s traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! — Tina Mirilovich, Johnstown, Pennsylvania
Warm Apple & Pistachio Spinach Salad
I’m really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It’s also super quick and easy to make. —Justine Kmiecik, Crestview, Florida
Arugula & Mushroom Breakfast Pizza
It’s a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
Cornmeal Towers with Strawberries & Cream
My kids love to help make these towers. They measure, mix, whisk and build stacks. It’s a family custom and a perfect summer breakfast or dessert. —Josie Shapiro, San Francisco, California
Hazelnut Pear Cake
From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah
White Seafood Lasagna
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Cheese Manicotti
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! —Joan Hallford, North Richland Hills, Texas
Orange Chocolate Ricotta Pie
The orange and chocolate flavors make a classic pairing in this traditional Italian dessert. I serve it during the holidays and for special occasions. —Trisha Kruse, Eagle, Idaho
Muffin-Tin Lasagnas
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Sweet Potato Tortellini with Hazelnut Sauce
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Orange Ricotta Pancakes
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
Ricotta Gnocchi with Spinach & Gorgonzola
When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York
Amaretto Ricotta Cheesecake
There’s a good reason why a relative handed this cherished recipe down to me. It’s a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
White Pizza Dip
I first served this dip during a Super Bowl party, and boy, did it disappear fast. It’s a great addition to a snack table because it can be made ahead of time and refrigerated until you’re ready to pop it in the oven.—Molly Seidel, Edgewood, New Mexico
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Baked Creamy Spinach Dip
I’m a fan of classic dishes but frequently tweak them a bit to suit my family’s tastes. My cheesy spinach dip is a little lighter than other versions I’ve seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
White Pizza with Roasted Tomatoes
Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. —Debbie Roppolo, San Marcos, Texas
Marvelous Cannoli Cake
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
Ricotta Sausage Triangles
Favorite Skillet Lasagna
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one’s lighter. —Lorie Miner, Kamas, Utah
Lemon Ricotta Cake
This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Spinach Quesadillas
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri
Chocolate Cannoli Cake
Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. —Mary Bilyeu, Ann Arbor, Michigan
Calzone Pinwheels
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! —Lisa Smith, Bryan, Ohio
Sausage & Spinach Calzones
These comforting calzones are perfect for quick meals—or even midnight snacks. My nurse co-workers always ask me to make them when it’s my turn to bring in lunch. —Kourtney Williams, Mechanicsville, Virginia
Easy Ziti Bake
I enjoy making this baked ziti recipe for family and friends. It’s easy to prepare, and I like to get creative with the sauce. Sometimes I might add my home-canned tomatoes, mushrooms or vegetables. —Elaine Anderson
New Galilee, Pennsylvania
Spinach Lasagna Roll-Ups
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. —Julia Trachsel Victoria, British Columbia
Blueberry Graham Dessert
When you’re short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Chocolate Macaroon Cupcakes
A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania
Traditional Lasagna
My family first tasted this rich, homemade lasagna recipe at a friend’s home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister’s Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
Italian Christmas Cookies
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
Homemade Manicotti
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
Not sure what to cook with ricotta? This collection of easy Ricotta Cheese Recipes has a huge variety dishes.
Ricotta Cheese is such a versatile ingredient, you’re going to be amazed by the things it can do.
In addition to the typical recipes you would expect like lasagna and calzones, you’ll also find sweet treats, appetizers, baked goods and more.
This green rice casserole can be a great addition to your holiday spread, or an easy quick meal on meatless nights.
Creamy, cheesy goodness with spinach and peppers, this might become your new favorite ricotta cheese dish.
How about making your own Ricotta Cheese at home.. It’s soft, white and mild, and so easy to make using only 4 simple ingredients.
Try this simple ricotta cheese recipe at home and you will never buy store-bought ever again.
Make a classic Italian dessert at home with this easy recipe, Cannolis!
It’s an incredibly delicious Cannoli made with only 5 ingredients and gets ready in just 15 minutes. Serve this tasty dessert at your next get-together and impress everyone.
Making the most perfect Lasagna with the help of this recipe! You will be a master at making a meat sauce, layering, and making it perfect every time.
This recipe works great for meal prep and freezing, so try everyone’s favorite Italian comfort food now.
This Honey Riccota Dip with Pistachio and Apricot is sure to be the star attraction at your next get together.
This unique appetizer is best served with a variety of crackers, or as a spread over baguette slices. You will simply love this sweet, creamy Ricotta Dip.
When the holiday season comes along, this Italian Ricotta Cookie will be your go-to recipe. These super delicious cookies are just amazingly soft and moist, just like they came fresh from the pastry shop.
Make your winter more comforting and delicious with this Ricotta Meatball Soup.
This super satisfying recipe is made with hearty homemade sausage and ricotta meatballs in an ultra-rich and flavorful broth. So Yum!
Are you craving Italian flavors and want something low carb? Then this Baked Eggplant Rollatini is just for you.
This fabulous recipe is loaded with sliced eggplant, red sauce, ricotta cheese, and herb filling, then baked everything to perfection. It’s a real crowd pleaser.
Kick start your day with these delicious Lemon Ricotta Pancakes!
They’re amazingly flavorful, soft and fluffy, with fresh lemony flavors. Perfect weekend breakfast contender!
This Manicotti is the ultimate crowd-pleasing recipe. This easy dish is made with pasta tubes stuffed with flavorful Italian sausage and three different varieties of cheese, then topped with marinara sauce and then baked to golden perfection.
This one is a real treat! This gorgeous Raspberry Almond Ricotta Cake is the most amazingly moist and tender cake you will ever try.
You can serve this delicious cake for breakfast, brunch, and dessert, and get ready to get rave reviews every time.
Impress your friends and family with this Creamy Italian Ricotta Cheesecake, with fresh berry sauce and fresh berries.
The perfect balance of taste and texture of this cheesecake is incredible. This recipe is make-ahead friendly, too.
This Whipped Ricotta Bruschetta will become a new tradition in your home! It’s made with super fresh, rich, and creamy ricotta cheese, along with tangy tomato and fresh herbs
. It’s an amazing appetizer to serve to your family or friends.
Italian sausage, kale, and ricotta cheese are the best combination, and they go wonderfully with each other in this Quiche recipe.
This crustless quiche is perfect for brunch or a get-together with friends. You all will get addicted to this easy and flavorful quiche, for sure.
Give your ordinary salad a whole new dimension with this Summer Salad with Herbed Ricotta recipe.
It’s loaded with fresh heirloom tomatoes, cucumbers, and radishes, then drizzled with a balsamic vinaigrette and dollop of herbed ricotta that takes this salad to another level of deliciousness.
Enjoy this Cheesy Keto Meatball Casserole recipe with your loved ones. This super delicious dish is a creamy and flavorful meal that is very satisfying and filling.
It makes a great leftover for the next day which your family will definitely relish.
If you want something easy and delicious, this Zucchini and Herbed Riccotto Flatbread is definitely for you!
This quick, thin, and cheesy flatbread is loaded with fresh toppings and you can easily customize these toppings according to your liking.
You will become a huge fan of these Calzones after trying this super simple and easy recipe!
The light, puffy golden pastry is filled with amazingly flavorful ricotta and mozzarella cheese with the perfect combination of mushrooms and spinach, making absolutely delicious calzones.
Give your favorite zucchini a cheesy makeover with this Spinach and Ricotta Zucchini Cannelloni recipe!
These super delicious zucchini tubs are loaded with creamy and rich spinach ricotta filling that is baked to cheesy perfection. So good!
If you prefer white pizza, why not make this roasted garlic, chicken, and spinach white pizza? It’s super cheesy, and it uses the perfect amount of garlic.
If you like garlic, you’ll definitely love this pizza recipe. What are you waiting for? Go make it!
These Maple Ricotta Stuffed Crepes are super simple to make with fluffy pillowy texture. They are filled with flavorful ricotta cheese and raisins, and they are absolutely tasty and addictive.
Try this recipe and make your brunch special.
This one is a must during peach season. This Honey Ricotta Peach Crostini with Crispy Pancetta is out-of-this-world delicious and makes an irresistible appetizer for your next party or get-together.
The flavor combination and textures go just superb with each other. So just WOW everyone this summer.
If you want to make delicious cupcakes, then try these Lemon Ricotta Cupcakes!
This moist and elegant one-bowl cupcake recipe will surely satisfy your sweet craving, and it’s also a straightforward recipe that gets ready in no time.
This Spinach Ricotta Brunch Bake recipe is just fantastic, with flavorful and hearty ingredients.
This versatile dish is great any time of the day, from breakfast to dinner, and everything in between! You all will just love this bake.
Here is everyone’s favorite dish, spaghetti and meatballs! This sun-dried Tomato and Ricotta Turkey Meatball recipe is a lighter and healthier version that you will absolutely love.
It would be a real treat to bite into this Garlicky Ricotta Tomato Toast! It is made with thick sourdough buttery bread topped with garlic rub, creamy cheese, tangy tomato, and balsamic basil.
You can serve this amazing appetizer for your next party and see them disappear from the table in no time.
Spinach Ricotta Chicken is an absolutely restaurant-worthy meal. Make your weekend more special and flavorful in just 30 minutes.
This chicken is loaded with rich creamy ingredients that make this dish a super delicious and satisfying meal that everyone will love.
This gorgeous Tomato Ricotta Phyllo Tart is going to be a new family’s favorite!
This fantastic recipe is super delicious, made with crispy flaky crust loaded with creamy herb ricotta and fresh sliced heirloom tomato.
This Cheesy Bakes Rigatoni pasta is so easy and tasty at the same time.
It’s made with tasty bolognese sauce, three different kinds of cheeses, and lots of fresh basil and parsley, and is then baked to perfection. That’s it your cheesy, delicious, and filling pasta is ready to serve.
We are wrapping this list with a delicious Raspberry Shortcake Ricotta Ice cream! This ice cream is super tasty with tons of flavors and textures which you will simply love.
This recipe is so easy to make that it’s actually hard to believe. Give your family this ultimate summer treat.
So many different ways to cook with ricotta cheese! Which one will you try first?
Save or pin this collection of great recipes so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Stuffed Pasta Shells
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way.
—Jena Coffey, St. Louis, Missouri
- 2.5 cups cooked basmati or long grain rice
- 10 oz frozen chopped spinach, thawed and drained
- 1 medium size green bell pepper, seeded and chopped
- 4 scallions, chopped
- 2 garlic cloves, minced or finely chopped
- 1 cup ricotta cheese
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- Salt to taste
- Pepper to taste
- Pre-heat the oven to 350°F. Butter a 2 quart casserole or cast iron pan and set aside.
- Add in spinach, bell pepper, and scallions and mix till well blended.
- Rest for 5 minutes and serve.
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