Lemon Ricotta Pancakes
These pancakes are a bit heavier than the typical fluffy buttermilk flapjacks, but they are crispy on the outside and creamy on the inside, with a subtle tang from the lemon zest. Spongy and moist, they don't need to be drenched in syrup, so I usually just serve them with some honey.
View Recipe
4
Ricotta cake
This cake is fantastic because it lasts for ten days and the flavor gets better as the days go by. Well, that’s if it has a chance to…
View Recipe
4
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.
View Recipe
4
Strawberry and Ricotta Tart
I always think of an Italian grandmother when I make this ricotta tart — you know, the one who would bring you a perfectly scooped ice cream cone when you were at a sleepover, having just whipped up the ice cream and probably the cone as well. They were the ones who never had a recipe for anything; they just knew that a little bit of this and a little bit of that made something incredibly yummy. As I am not Italian, I have taken the liberty of replacing some of the traditional ricotta with cream cheese for a smoother texture. Small strawberries are best for this tart, but you can also use large strawberries if you slice them in half.  See all tart recipes.
View Recipe
3.9
Lemon Ricotta Waffle with Mascarpone and Blueberries
This divine waffle recipe is courtesy of the Hotel Saugatuck mere blocks from the center of the vintage-reminiscent small town of Saugatuck, Michigan. Formerly the Twin Gables Inn, it is the only original mill in the area still standing from the busy lumbering era. This recipe is one of many delicious items offered to customers.
View Recipe
3.75
Ricotta, Cranberry and Pear Mini Tarts
These beautiful, gluten-free tartlets are a lovely embodiment of the warmth and sweetness of the holiday season. The recipe uses Real California dairy products, along with seasonal fruits. Recipe Courtesy of Patricia Bannan, MS, RDN and Real California Milk  
View Recipe
3.75
Zucchini Ricotta Soup  Recipe
Two things coincided last week. My first zucchini from the garden (hurray!) and my daughter Sophie getting two wisdom teeth removed (not so hurray!). She had them yanked in Rome, where we live, and my husband Domenico picked her up directly from the dentist and brought her to Todi, in Umbria where I'd been spending the week at our country house. Knowing Sophie, I realized the main thing she would be worried about was what she was going to eat while recuperating. Sophie is, to put it mildly, a good eater. This means she not only eats a lot, but thinks about what she is going to eat and is very demanding when it comes to quality.  Anyway, by the time she arrived I knew she was going to be famished, since they hadn’t allowed her to eat since the night before. I knew I had to have something filling and delicious - but liquid - waiting for her.  My first zucchini from the garden provided the answer. Here follows the recipe for the soup she immediately slurped up. I knew I had to make it filling and feel like more than just baby food, so I added a heaping spoonful of sheep’s milk ricotta to each serving. I served it chilled (there is a heat wave going on here, and also Sophie couldn’t eat warm food) but I imagine it would be equally delicious warm.
View Recipe
3.5
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.
View Recipe
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.
View Recipe
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... 
View Recipe
3.29123
Chard and Ricotta Tart
The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.
View Recipe
3.096775
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.
View Recipe
3