Get ready to indulge in a world of creamy, dreamy goodness with these 18 mouthwatering ricotta cheese recipes! Ricotta, a type of Italian cheese, is known for its rich, velvety texture and mild flavor, making it the perfect addition to a variety of sweet and savory dishes. From classic Italian-American favorites like stuffed shells and lasagna, to innovative twists on breakfast treats and snacks, we’ve got you covered with these creative and delicious ricotta recipes.
In this article, we’ll explore everything from decadent desserts like cheesecake and cannoli, to savory main courses like chicken breast and risotto. We’ll also highlight some unique applications for ricotta, such as in pancakes, waffles, and even dips and spreads. Whether you’re a cheese lover, a foodie, or just looking for some inspiration in the kitchen, these 18 creamy ricotta cheese recipes are sure to satisfy your cravings.
Ricotta and Spinach Stuffed Shells
Ricotta and Spinach Stuffed Shells Recipe
A classic Italian-American dish gets a creamy twist with this Ricotta and Spinach Stuffed Shells recipe. This comforting pasta dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked shell with the ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells and sprinkle with additional Parmesan cheese if desired.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped parsley if desired. Serve hot.
Cooking Time: 25-30 minutes
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes: Brighten up your breakfast with these fluffy and flavorful pancakes infused with the sweetness of lemon and creaminess of ricotta cheese.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– 1/2 cup ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, ricotta cheese, and lemon juice until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the melted butter.
5. Pour about 1/4 cup of batter onto a non-stick skillet or griddle over medium heat.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on the size of pancakes)
Ricotta Cheesecake with Berry Compote
A refreshing twist on traditional cheesecake, this lemon-lime infused ricotta dessert is paired with a sweet and tangy berry compote. Perfect for warm weather gatherings or special occasions.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces ricotta cheese
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon lime juice
For the berry compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons water
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust and bake for 10 minutes.
3. In a bowl, mix ricotta cheese mixture; pour into crust.
4. Bake for 45-50 minutes or until set.
5. Meanwhile, combine berry compote ingredients in a saucepan; simmer for 10 minutes or until thickened.
6. Allow cheesecake to cool; serve with warm berry compote.
Cooking Time: 55-60 minutes
Ricotta and Herb Stuffed Chicken Breast
This recipe elevates the classic chicken breast with a creamy ricotta and herb filling, perfect for a quick and impressive dinner. With just a few simple ingredients, you’ll be rewarded with a deliciously moist and flavorful dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup whole-milk ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 clove garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ricotta cheese, parsley, dill, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the ricotta mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Ricotta and Tomato Bruschetta
This bruschetta recipe combines the creaminess of ricotta cheese with the sweetness of fresh tomatoes, all on top of toasted bread. It’s an easy-to-make appetizer or snack that’s perfect for any gathering.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 cup fresh tomatoes, diced
– 8 oz ricotta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, garlic, salt, and pepper.
3. Spread a layer of ricotta cheese on each baguette slice.
4. Top with the tomato mixture and drizzle with olive oil.
5. Bake for 10-12 minutes or until the bread is toasted and the cheese is melted.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10-12 minutes
Ricotta and Zucchini Fritters
Lighten up your snack time with these crispy and delicious fritters packed with ricotta, zucchini, and a hint of Italian flavor. Perfect for a quick appetizer or side dish.
Ingredients:
– 1 cup fresh ricotta cheese
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine ricotta cheese, zucchini, flour, salt, and pepper. Mix well.
2. Add the beaten egg and mix until a smooth batter forms.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil, about 1 tablespoon per fritter.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Remove from oil and drain on paper towels.
Cooking Time: 8-10 minutes
Ricotta and Honey Toast
Start your day with a sweet and creamy breakfast treat that’s easy to prepare.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/2 cup ricotta cheese
– 2 tablespoons honey
– Pinch of salt
Instructions:
1. Preheat your toaster or toast oven to medium-high heat.
2. Toast the bread until it’s lightly browned and crispy.
3. In a small bowl, mix together the ricotta cheese and a pinch of salt until smooth.
4. Spread the ricotta mixture evenly onto the toasted bread slices.
5. Drizzle 1 tablespoon of honey over each slice.
6. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Ricotta and Mushroom Risotto
Ricotta and Mushroom Risotto Recipe Summary: This creamy risotto combines the richness of ricotta cheese with the earthy flavor of mushrooms, making for a satisfying and comforting meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (e.g., cremini, shiitake, button), cleaned and sliced
– 1/4 cup white wine (optional)
– 1/2 cup ricotta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add wine (if using) and cook until absorbed, then add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in mushrooms and cook until tender, about 5 minutes.
5. Stir in ricotta cheese and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Ricotta and Chocolate Cannoli
Savor the classic Sicilian treat with a creamy twist! This recipe combines rich ricotta filling with velvety chocolate, wrapped in crispy cannoli shells.
Ingredients:
– 1 cup whole milk ricotta cheese
– 2 tablespoons confectioners’ sugar
– 1/4 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 12-15 cannoli shells (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, combine ricotta cheese, confectioners’ sugar, and vanilla extract. Mix until smooth.
2. Melt the chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
3. Fill cooled cannoli shells with the ricotta mixture, leaving about 1/4 inch at the top.
4. Drizzle melted chocolate over the filling, allowing excess to drizzle off.
5. Dust with confectioners’ sugar and serve.
Cooking Time: None (assembly only)
Ricotta and Basil Pasta Sauce
This creamy sauce is a perfect blend of ricotta cheese, sweet basil, and garlic, creating a deliciously light and flavorful accompaniment to your favorite pasta.
Ingredients:
– 8 oz (225g) ricotta cheese
– 1/2 cup (120g) fresh basil leaves, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 2 tbsp (30ml) olive oil
Instructions:
1. In a medium bowl, combine ricotta cheese, chopped basil, and garlic.
2. Season with salt and pepper to taste.
3. Drizzle the olive oil over the mixture, stirring until well combined.
4. Bring your pasta of choice to a boil, then drain and toss with the ricotta sauce.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Ricotta and Pumpkin Ravioli
Celebrate the flavors of fall with this unique and delicious ravioli recipe, combining the warmth of pumpkin puree with the creaminess of ricotta cheese.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1 teaspoon salt
– 1/4 cup pumpkin puree
– 1/2 cup ricotta cheese
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour, eggs, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet.
4. In a separate bowl, mix pumpkin puree and ricotta cheese. Season with salt to taste.
5. Place small spoonfuls of the pumpkin-ricotta mixture onto one half of the pasta sheet. Fold the other half over to form a triangle or square shape.
6. Press edges together to seal the ravioli. Repeat with remaining dough and filling.
7. Cook ravioli in boiling, salted water for 3-5 minutes or until they float to the surface.
Cooking Time: 10-12 minutes
Ricotta and Garlic Dip
Elevate your snack game with this simple yet flavorful dip that combines the richness of ricotta cheese with the pungency of garlic. Perfect for dipping crackers, chips, or veggies.
Ingredients:
– 1 cup whole-milk ricotta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. In a medium bowl, combine ricotta cheese, minced garlic, and olive oil.
2. Mix until smooth and creamy, breaking up any lumps with a fork if needed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with chopped parsley or chives if desired.
Cooking Time: None required! Just mix and chill.
Ricotta and Pear Tart
This creamy tart combines the sweetness of pears with the tanginess of ricotta, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup whole milk ricotta cheese
– 2 ripe pears, peeled and sliced
– 2 tbsp honey
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, mix together ricotta cheese, honey, vanilla extract, and salt. Arrange sliced pears on one half of the pastry, leaving a 1/2-inch border around them.
4. Spread the ricotta mixture evenly over the pears.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tbsp water) and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Ricotta and Carrot Muffins
These moist and flavorful muffins combine the creaminess of ricotta cheese with the natural sweetness of carrots. Perfect for breakfast or a snack, they’re sure to become a family favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup ricotta cheese
– 2 large eggs
– 1 cup grated carrots
– 1 teaspoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, ricotta cheese, eggs, carrots, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Ricotta and Sausage Lasagna
A twist on the classic Italian dish, this Ricotta and Sausage Lasagna combines the creaminess of ricotta cheese with the savory flavor of sausage for a hearty and satisfying meal.
Ingredients:
– 8 lasagna noodles
– 1 pound sweet Italian sausage, casings removed
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Combine ricotta cheese, egg, salt, and pepper in a bowl.
5. Assemble lasagna by spreading a layer of ricotta mixture on the bottom of a 9×13-inch baking dish, followed by a layer of sausage, noodles, and mozzarella cheese. Repeat two more times, finishing with a layer of mozzarella cheese.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Ricotta and Blueberry Parfait
A sweet and creamy dessert that combines the richness of ricotta cheese with the sweetness of blueberries.
Ingredients:
– 1 cup whole milk ricotta cheese
– 2 tablespoons honey
– 1 cup fresh or frozen blueberries
– 1/4 cup granola
– 1 tablespoon lemon juice
Instructions:
1. In a medium bowl, whisk together the ricotta cheese and honey until smooth.
2. Spoon half of the ricotta mixture into a glass or parfait dish.
3. Top with half of the blueberries.
4. Sprinkle with half of the granola.
5. Repeat the layers, ending with the remaining ricotta mixture on top.
6. Drizzle with lemon juice and serve immediately.
Cooking Time: None! This dessert is ready in just a few minutes.
Ricotta and Pesto Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with the creamy combination of ricotta cheese and pesto. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup ricotta cheese
– 2 tablespoons pesto
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together ricotta cheese, pesto, salt, and pepper until smooth.
4. Stuff each pepper with the ricotta mixture, dividing it evenly among the four peppers.
5. Sprinkle Parmesan cheese on top of each pepper.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Ricotta and Apple Galette
Ricotta and Apple Galette Recipe
Satisfy your sweet tooth with this effortless dessert featuring the creaminess of ricotta cheese and the sweetness of apples.
Ingredients:
– 1 (8 oz) container whole-milk ricotta cheese
– 2 large eggs, beaten
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 2 cups mixed apple varieties (such as Granny Smith, Fuji, and Honeycrisp), peeled and sliced
– 1 pie crust (homemade or store-bought)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine ricotta cheese, eggs, sugar, and vanilla extract; mix until smooth.
3. Roll out the pie crust on a floured surface to a thickness of about 1/8 inch.
4. Arrange apple slices in the center of the pie crust, leaving a 1-inch border around the edges.
5. Spread the ricotta mixture evenly over the apples.
6. Fold the edges of the pie crust up over the filling, forming a rustic galette shape.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 40-45 minutes
Summary
Indulge in the creamy goodness of ricotta cheese with these 18 delicious recipes! From sweet treats like Lemon Ricotta Pancakes and Ricotta and Honey Toast, to savory dishes such as Ricotta and Spinach Stuffed Shells and Ricotta and Mushroom Risotto, there’s something for everyone. Get creative with Ricotta and Herb Stuffed Chicken Breast or go classic with Ricotta Cheesecake with Berry Compote. Whether you’re in the mood for pasta, pizza, or even dessert, these ricotta recipes are sure to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
