Ricotta Recipes: 17 Yummy Ideas
What to do with ricotta cheese? I’ve got you covered with these 15 yummy ricotta recipes that you’ll love. This scrumptious ricotta pasta is one of my readers’ favorites, easy to whip up and totally delicious!
Total: 13min
Ingredients:
- 8oz (220 grams) pasta
- 8oz (220-230 grams) baby spinach, washed
- 1 cup (250 grams) whole-milk ricotta
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- ⅓ cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- salt & pepper, to taste
- 3 lemon wedges, to serve (optional)
Instruction:
- Serve immediately with grated Parmesan cheese if you wish, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional)
- Stir until well combined, taste and make sure you’re happy with the seasoning.
Laura Vitale Makes Rigatoni with Chicken & Ricotta
FAQ
What can I do with a lot of ricotta cheese?
20 Ridiculously Delicious Things to Do With Ricotta
- Make pancakes. …
- Bake a cheesecake. …
- Churn some gelato. …
- Dollop it on pizza. …
- Use it as the base for a savory tart. …
- Pasta! …
- Swap out your morning yogurt. …
- Make stuffed pasta.
What is good to eat with ricotta?
You can smear ricotta on toast and then top it with almost anything for an easy meal. Try it with corn and scallions, or pesto and tomatoes, or a fried egg. You can also eat it for dessert: top with strawberries and honey or banana and nutella.
How long does ricotta last in fridge?
To maximize the shelf life of ricotta cheese after opening, keep refrigerated and tightly covered, either in the original packaging or in an airtight container. Properly stored, an opened package of ricotta cheese will generally last for about two weeks after opening, assuming it has been continuously refrigerated.
How do Italians use ricotta?
Ricotta di pecora or ricotta mista is used in a great variety of sauces and pasta recipes, especially those with vegetables such as eggplant, peppers, zucchini and spinach. It’s also ideal for pasta al forno (baked pasta)—as prepared in the central southern regions of Italy—and in torte (pies).
