Best 17 Easy Ricotta Recipes

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

EASY LASAGNA - NO RICOTTA

Steps:

• Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
• Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
• Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
• Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

QUICK & EASY RICOTTA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
• In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
• Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.

EASY ORANGE RICOTTA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
• Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

EASY LASAGNA WITHOUT RICOTTA

Steps:

• Melt butter in a small saucepan over medium-low heat. Stir flour, salt, and pepper into melted butter until flour is dissolved. Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. Remove saucepan from heat.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and nutmeg to ground beef; cook until spaghetti sauce is heated through, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of meat sauce into the bottom of a 9x13-inch baking dish. Cover meat sauce layer with a layer of lasagna noodles; top with 1/3 the white sauce, 1/2 the remaining meat sauce, 1/3 the Mexican cheese blend, and 1/3 the Parmesan cheese, respectively. Repeat 1 more layer of each ingredient; top with 1 more layer lasagna noodles, remaining white sauce, Mexican cheese blend, and Parmesan cheese. Pour water around the edges of the dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until cheeses are melted, about 10 more minutes. Let lasagna stand 10 minutes before serving.

EASY RICOTTA DESSERT CRèME

Steps:

• Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth. Refrigerate for 1 hour, then spoon over the berries and serve.

EASY RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

EASY RICOTTA TIRAMISU

Steps:

• Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
• Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in the whipped cream gently; add rum.
• Pour coffee into a bowl. Dip the ends of half of the ladyfingers in the coffee. Arrange ladyfingers dipped side-down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread half of the ricotta-cream mixture on top. Repeat dipping and arranging the remaining half of the ladyfingers; spread the remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

EASY LEMON RICOTTA PANCAKES

Steps:

• In a small bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, oil, lemon juice and peel. Stir into the dry ingredients just until combined., Pour batter by 1/4 cupful onto a hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Sprinkle with confectioners' sugar; serve with syrup.

EASY HOMEMADE RICOTTA

Steps:

• Line a colander with a few layers of cheesecloth and put it into the sink.
• Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more.
• Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.

EASY RICOTTA SPAGHETTI

Steps:

• In a skillet heat the sausage drippings, then brown your hamburger meat.
• Drain meat and return to skillet.
• Add spaghetti sauce and brown sugar, heat on low while spaghetti cooks.
• When pasta is ready, put in warmed bowls, top with sauce, add three tablespoons of ricotta to each bowl, Stir ricotta into the sauce and top with Parmesan cheese.

EASY RICOTTA PIE

Steps:

• 1. Preheat oven to 325 degrees
• 2. Beat egg whites until frothy
• 3. Add ricotta, sugar, cream & vanilla
• 4. Mix well with electric mixer
• 5. Pour into pie crust
• 6. Bake for 60-70 minutes, depending on oven. Remove from oven & let cool. Refrigerate until pie sets. Serve with your favorite topping. I use frozen strawberries, and enjoy!

EASY HEIRLOOM TOMATO AND RICOTTA FILO TART

Steps:

• Take the thawed package of filo out of the refrigerator. Let it sit, still in the package, while you are prepping the filling.
• Wash, dry and half the tomatoes if they are small, or, slice them if they are bigger. Season them well with some salt and pepper and place them on two layers of paper towels. Do not skip this step, as it will ensure that the moisture is drawn out of the tomatoes and will intensify their flavor when roasted. Place a second layer of paper towels on the tomatoes and gently press. Replace the paper towels a couple of times while you are working on the next steps.
• In a small bowl mix together the Ricotta, Parmesan, half & half, lemon zest and juice, grated garlic, and the salt and pepper. Set them aside, while you work with the filo.
• Preheat the oven to 375F.
• Uncover the filo package and take out eight sheets of filo. With a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12" square. Reserve the rest for another use.
• Place the first sheet of filo on a clean surface and brush it with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one. Brush some olive oil on the bottom and sides of an 8" baking dish. Lift the oiled filo sheets and place them on the center of dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
• Using an offset spatula spread the cheese mixture evenly over the bottom of the filo shell, reserving two tablespoons to use for garnishing.
• Arrange the tomatoes on top of the cheese base. Drizzle with some olive oil and put in the oven. Bake for 30-35 minutes or until the filo is golden brown.
• Remove the tart from the oven and let it cool for a few minutes. When cool, sprinkle some fresh herbs on top as a garnish and add a couple of dollops of the reserved Ricotta mixture. Drizzle a little olive oil and cut into wedges. Serve warm or at room temperature.

~ EASY SPINACH & RICOTTA PASTA ~

Steps:

• 1. Cook your pasta according to directions. Drain. While pasta cooks, prepare sauce.
• 2. In a large skillet over medium heat, add oil, when hot add the spinach, garlic, pepper flakes - salt & pepper. Cook and stir for for about 5 minutes.
• 3. Stir in the broth and ricotta cheese and 2 Tablespoons of Parmesan cheese. Heat through.
• 4. Now, stir in the pasta and toss to coat with sauce. Season more with salt and pepper if needed. Serve hot with additional Parmesan cheese.

EASY RICOTTA GNOCCHI

Steps:

• Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.) In a large bowl, mix the strained ricotta, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. [Note: This took a little experimentation on our part. We kept a pot of boiling water going and tried a couple samples until we got it right or close to - since a little more flour is added later during rolling.] Refrigerate for another 15 minutes. Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick. Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough. Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining. Repeat with second batch of gnocchi. Toss the gnocchi with sauce and serve immediately.