Ricotta Recipe Ideas: Fresh Ways to Enjoy Cheese

Ricotta recipe ideas offer a delightful way to bring creamy, mild cheese into both savory and sweet dishes, adding richness and texture. Ricotta is incredibly versatile and can be used fresh in pasta fillings like ravioli, gnocchi, or lasagna, providing a light yet creamy contrast to tomato sauces or hearty ragùs. It also elevates baked dishes such as eggplant rollatini or creamy casseroles. In breakfast recipes, ricotta can be blended into pancakes or spread over toast with sweet toppings like honey or fresh berries for a fresh, satisfying start to the day.

For snacks or appetizers, it pairs beautifully with herbs and spices as a spread or dip, while desserts benefit from ricotta’s smooth texture and subtle flavor in cheesecakes, tarts, or pastries. Ricotta’s mild flavor allows it to blend with diverse cuisines and seasons, making it a favorite for quick, comforting meals or elegant dishes. Whether used in Italian classics or innovative fusion recipes, ricotta cheese enriches food with creamy indulgence and endless culinary creativity.

Ricotta Recipe Ideas

Cherry Tomato & Ricotta Cavatappi

 

Ingredients:

• 1 ½ cups cherry tomatoes
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• ½ tsp red pepper flakes
• Salt & freshly ground black pepper
• 12 oz cavatappi pasta
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves

Instructions:

1. Preheat oven to broil. Toss cherry tomatoes, olive oil, and salt in an ovenproof skillet.
2. Broil tomatoes until blistering and bursting, about 5-10 minutes.
3. Stir in garlic and red pepper flakes; gently mash tomatoes to release juices.
4. Cook pasta in salted water until al dente; drain.
5. Toss pasta with tomato sauce.
6. Spoon ricotta into bowls, sprinkle with parmesan, and add pasta and sauce.
7. Garnish with fresh basil.

Baked Red Onions with Ricotta

Ingredients:

• 4 large red onions
• Olive oil
• Salt and pepper
• 1 cup ricotta cheese
• Fresh thyme sprigs

Instructions:

1. Preheat oven to 375°F (190°C).
2. Peel onions, cut into thick slices, and drizzle with olive oil, salt, and pepper.
3. Roast onions on a baking tray for 35-40 minutes until tender.
4. Remove from oven, let cool slightly.
5. Spread ricotta over warm onions.
6. Garnish with thyme and serve.

Gnocchi Traybake with Lemony Ricotta

Ingredients:

• 1 pack gnocchi
• 1 lemon (zested and juiced)
• 1 cup ricotta cheese
• 1 cup cherry tomatoes
• Olive oil
• Fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss gnocchi and cherry tomatoes with olive oil, salt, and pepper.
3. Spread on a baking sheet and bake 20 minutes until golden.
4. Mix ricotta with lemon zest and juice.
5. Serve gnocchi topped with lemon ricotta and parsley.

Smoky White Bean & Ricotta Traybake

Ingredients:

• 1 can of white beans, drained
• 1 cup ricotta
• Smoked paprika
• Olive oil
• 1 red onion, sliced
• Garlic cloves
• Fresh rosemary

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss beans, onion, and garlic with olive oil and smoked paprika.
3. Roast on a tray for 25 minutes until tender.
4. Dollop ricotta on top and roast 5 more minutes.
5. Garnish with rosemary and serve.

Chilli & Honey Baked Ricotta & Grapes with Prosciutto

Ingredients:

• 1 cup ricotta
• 1 cup seedless grapes
• 1 tbsp honey
• 1 pinch chili flakes
• Prosciutto slices

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place ricotta in a baking dish, top with grapes.
3. Drizzle honey and sprinkle chili flakes on top.
4. Bake 20 minutes until bubbly.
5. Serve warm with prosciutto slices.

Pizza Frittas with Courgette, Mint & Ricotta

Ingredients:

• Ready-made pizza dough
• 1 courgette, thinly sliced
• Fresh mint
• 1 cup ricotta
• Olive oil

Instructions:

1. Roll out the dough, cut circles, and slice in half.
2. Spread ricotta on half, and top with courgette and mint.
3. Fold dough, seal edges, and brush with olive oil.
4. Fry in a hot pan until golden brown on all sides.
5. Serve warm, garnished with mint.

Spinach & Ricotta Ravioli

Ingredients:

• Fresh pasta sheets
• 1 cup ricotta
• 1 cup cooked spinach, drained
• Nutmeg
• Parmesan cheese

Instructions:

1. Mix ricotta, spinach, nutmeg, and parmesan for filling.
2. Place teaspoons of filling on the pasta sheet, cover, and seal the ravioli edges.
3. Boil ravioli until they float to the surface (3-4 minutes).
4. Serve with butter and sage sauce.

Baked Eggs with Spinach, Tomatoes, Ricotta & Basil

Ingredients:

• 2 cups spinach
• 1 cup cherry tomatoes
• 4 eggs
• ½ cup ricotta
• Fresh basil
• Olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté spinach and tomatoes in olive oil for 5 minutes.
3. Place in a baking dish, and add dollops of ricotta.
4. Crack eggs on top, season with salt and pepper.
5. Bake 15 minutes until eggs are set.
6. Garnish with basil.

Ricotta Gnudi with Sage Butter

Ingredients:

• 1 cup ricotta
• ½ cup grated parmesan
• 1 egg
• Flour
• Butter
• Fresh sage leaves

Instructions:

1. Mix ricotta, parmesan, and egg, and add flour to form a soft dough.
2. Shape into small dumplings, and cook in boiling salted water until they float.
3. Melt butter in a pan, add sage leaves, and cook until fragrant.
4. Toss gnudi in sage butter before serving.

Ricotta Strawberry French Toast

Ingredients:

• 4 slices of bread
• ½ cup ricotta
• 1 cup strawberries, sliced
• 2 eggs
• ½ cup milk
• Vanilla extract
• Maple syrup

Instructions:

1. Whisk eggs, milk, and vanilla.
2. Spread ricotta on bread slices, and top with strawberries.
3. Sandwich with another bread slice.
4. Dip sandwiches in egg mixture.
5. Cook in a hot skillet until golden brown.
6. Serve with maple syrup.