Ricotta/6 recipes

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that's golden outside and creamy within.

Ricotta and pignoli sauce tosses fresh ricotta, toasted pine nuts, mint and basil with rotelle pasta in a quick tomato saute. A creamy Sicilian-inspired meatless pasta dinner.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Whipped ricotta blended with Parmesan, lemon zest, nutmeg, and fresh herbs creates a velvety no-cook cream sauce for vermicelli. Light, fast, and on the table in 20 minutes.

Italian-style pineapple ricotta cheesecake with a tender shortcrust pastry, a hidden layer of crushed pineapple, and a light ricotta-cream-cheese filling lifted with whipped egg whites.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

Italian ricotta cheesecake with lemon zest, whipped cream, and fluffy beaten egg whites folded into a light, creamy filling on a graham cracker crust. Freezer-friendly.

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Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Creamy ricotta spread brightened with fresh orange zest, a touch of sugar, and warm nutmeg. Ready in 10 minutes and ideal for brunch boards, toast, or fruit platters.

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.

It is a delicious ricotta pie recipe that works in any occasion.