Ricotta Cheesecake with Berries and Lavender
Rancho La Puerta in Baja California, Mexico, serves some of the World's Best Spa Cuisine, Try this luxourious cheesecake.   Click here to see 15 Classic Comforting Foods
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Arugula-Basil-Ricotta Pesto Pasta
Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce.This recipe is courtesy of Food Network.
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Gnudi
Gnudi means, well, “nude” — because these are nude ravioli, the filling without the outer pasta covering. They are delicious served with tomato sauce, as in this recipe, or with melted butter and sage.
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Sweet ricotta
This light dessert is so easy to make, doesn't require any cooking, and is quite the crowd-pleaser. It was created in a pinch when I was to bring a dessert to a friend's apartment for a potluck. It was too hot outside to bake, but I wanted to do something with chocolate. I had some ricotta in the fridge but nothing else. With some quick thinking, I had created the perfect dessert to bring, and I only had to pick up some freshly baked almond cookies. 
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The first American outpost of the famed Italian pastificio, this Chelsea Market spot prides itself on decadently authentic Italian dishes. This Parmigiano-Reggiano, ricotta, and mascarpone ravioli is surprisingly light and packed with flavor; top with black truffle shavings for an even more indulgent treat.
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Kale, Avocado & Ricotta Pie
This is a very simple dish, as good for dinner as it is for brunch. You can play around with the ingredients a bit, adding more artichoke or avocado, or substituting spinach for kale or sausage for bacon. You can't go wrong — unless you forget to garnish with a delicious ripe avocado. Click here to see 6 New Ways to Use Avocados.
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3.727275

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

A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. The whole package is rounded out by a meat no one can argue with — proscuitto — and ricotta cheese for a subtle addition of texture and flavor. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this. See all prosciutto recipes. Click here to see 8 Fantastic Fig Recipes.
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3.5

Bruschetta with Ricotta, Grilled Eggplant, and Mint
Grilling turns the rather spongy, bland eggplant into something utterly succulent. Made with firm-fleshed, freshly picked eggplant, these bruschetta, although simple, are loaded with flavor. A few simple ingredients becoming gorgeous mouthfuls… my favorite way to cook summer fare. See all bruschetta recipes.
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3.421055

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

Bruschetta with Homemade Ricotta, Prosciutto, and Arugula
Every Saturday during spring, summer, and fall, Barry and I walk over for lunch at the Brooklyn Flea in Fort Greene — part antiques market, part junk sale, part craft fair, part artisanal food court. It's also great people-watching; aside from a reliably cute crew of scruffy Brooklynites and international tourists, celebs ranging from Martha Stewart to Michael Stipe are regularly spotted poking through the treasures. But the real action for us is in the well-curated street food: fabulous Salvadorian pupusas (thick corn tortillas stuffed with pork, beans, and cheese), brick-oven pizza, sandwiches of brisket and porchetta, and my favorite, approximated here, from Brooklyn's own Salvatore Ricotta. This is a quick and perfect treat, an ideal use for homemade ricotta. See all bruschetta recipes.
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