Top Rated Ricotta Cheese Recipes

For your "beerunch," Chris Wade, executive chef at Public House in San Francisco, says: "The muffins pair well with a dark stout. At Beerunch we paired them with Russian Imperial Stout. In colder months, there are plenty of options, such as Magnolia Brewers Selection, North Coast Old Rasputin, Drake’s Drakonic or Stone Imperial Russian Stout." 
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Lovely Lasagna
Lasagna has long been considered one of those Sunday suppers reserved for Italian grandmothers with nothing but time on their hands. Ragu is about change all of that for you with this No-Boil Lasagna recipe that takes just 10 minutes to prep and 1 hour of cook time. The recipe, printed on the back of a jar of Meat Creations Sweet Italian Sausage & Cheese sauce, calls for just six ingredients and — wait for it — three of them are cheese. Combine those with noodles and the sauce and you've got yourself a meal that has that “cooked-all–day” flavor in practically no time. Somewhere, Nonna is nodding in approval. Click here for more great back-of-the-box recipes.
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You can never go wrong with this dish! This bruschetta recipe is always a great choice to serve as an appetizer. 
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4

When I decide that pasta is on the menu, then I go all the way and make it homemade. I love making my own pasta and ravioli’s. I have the attachments for my kitchen aid and it works great. As a home chef, it is all the equipment I need to make fresh pasta. Click here to see more recipes on Cindy's Table
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Roasted Cherry Tomato Rotini
Red and yellow cherry tomatoes are roasted spicy-sweet with garlic, balsamic vinegar, and red pepper flakes. Fresh oregano, parsley, and basil brighten the roasted cherry tomatoes and hearty whole-wheat rotini, while toasted pine nuts give this dish a rich finish. This recipe comes to us from Valerie of More Than Burnt Toast. See all pasta recipes.
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 Power Crunch Cheesecake Custard
Valerie Cogswell is a certified nutrition coach and recipe developer with more than10 years of experience. Her decadent and surprisingly lean cheesecake custard recipe will completely upstage the typically unhealthy dessert spread.Click here for more guilt-free party recipes. 
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4

Ricotta Cheese Panino with Mortadella and Spicy Peppers
With mortadella, ricotta, and spicy peppers, this panino is a no-fail situation.
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3.666665

Ricotta cheese
A few weeks ago, I saw a ricotta cheese demo and decided to try it at home. You won't want store-bought ricotta again when you realize how easy it is to make.Anne Saxelby, of Saxelby Cheesemongers made a ricotta in front of a live audience — and in only 20 minutes — at the sold out "Lopate and Locavores Agri + Culture: Cheese", which aired on WNYC. The warm, sweet and slightly lemony curds of delicious local milk taste great alone or in a recipe. Ingredients are particularly important in cheesemaking. Minimally pasteurized milk works better than the ultra pasteurized brands at producing robust curds. Being the locavore that I am, I chose Hudson Valley Ronnybrook Farms milk for its extra creamy cow-to- table freshness and grass-fed flavor. In a heavy pot, slowly heat the milk over medium heat to 170 degrees stirring occasionally to minimize scorching on the bottom of the pan. When the temperature reaches 170 degrees stop stirring and add lemon juice -- an acidifier -- to coax the milk to curdle separating the curds that become ricotta from the liquid whey. At this stage, continue to heat the milk but do not stir as stirring will cause the curds to break.For my first effort I used lemon juice to activate the curds which is what Anne used in her demo.  Other acidifiers for home chefs include buttermilk, which is way too sour for my palette, and distilled vinegar. At 190 degrees, the curds will be totally separated from the whey. Remove the pot from the heat, and using a slotted spoon, gently begin removing curds to a colander lined with cheesecloth. This cheesecloth was folded over to create four layers. After all the curds have been removed, allow them to drain. For a creamy warm ricotta, drain 5 minutes, for a firmer but still creamy cheese, drain for 15 minutes. And for the firmest cheese, drain an hour. If desired, gather the edges of the cheesecloth and gently squeeze to remove any excess liquid. Serve warm or refrigerated for up to several days.
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3.666665

Spinach and ricotta pasta
I can't lie — when I set out to make this recipe, I wasn't exactly sure what I was doing or how it would turn out. And I'll tell you this, it came out spectacularly. Granted, this is a simple dish, but the nuttiness of the farro, cooled down, paired wonderfully with ribbons of spinach and the creaminess of the cheese. Lemon zest added a pleasant tang and brightness. If you like, you could easily add in some avocado as well... 
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3.299295

Slow Cooker Mushroom Spinach Lasagna
A vegetarian lasagna recipe made with a mushroom-spinach tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker. Recipe courtesy of Hunt’s.
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2.586955

lasagna
Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.
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2.5

Tomato Salad with Pickled Green Tomatoes
We're willing to bet you haven't had whey sauce before. It's easy to make and complements the tang of pickled green tomatoes nicely. Plus, you get fresh homemade ricotta to use in another dish. See all salad recipes. Click here to see 5 Creative Recipes for Green Tomatoes.
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