Ricotta recipes

An easy, cheesy, leftover turkey lasanga that's perfect to use up those turkey leftovers from Thanksgiving or Christmas dinner.

Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.

Give your spaghetti a new look by making this delicious spaghetti pie. Cheesy, juicy and warm...

A very old recipe from Venice, Italy, a delicious cheesecake with raisins

Much lighter than classic cheesecake, and it is very smooth and flavorful, nice and creamy flavor from ricotta cheese and sour cream, lemon juice and zests add the refreshing citrus taste into the cheese pie; and the almond crust was flaky, nutty and tangy.

In central Italy, from Umbria to Marches, the Easter Pie is more of a bread than a pie and is known as "torta di pasqua" or "pizza di pasqua.

These phyllo purses look so lovely, filled with fresh strawberries and creamy ricotta cheese, drizzling some chocolate syrup and dust powdered sugar on top. These are crispy and chocolaty outside, juicy, fruity and smooth inside. And they look so pretty!

Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

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These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

Not only desserts attract people's attention at Halloween party, try this delicious cheesy oozy calzone snake, everyone will love it!

These delicate desserts are so elegant, ricotta cheese gives the smooth, creamy and light taste and texture, fresh strawberries let the flavor so refreshing and the vanilla sugar adds some nice zing along with some finely grated chocolate pieces on top.

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!