20+ Delicious Ricotta recipes (2024)

FAQs

How do you make store bought ricotta taste better? ›

You can add flavor to plain ricotta cheese by mixing in ingredients like herbs (such as basil, thyme, or rosemary), garlic, lemon zest, black pepper, or a drizzle of honey for a sweet twist. Incorporating roasted red peppers, sun-dried tomatoes, or chopped fresh fruits can also add both flavor and texture.

If you have an unopened container of ricotta, you can stick the whole thing right in the freezer, but if the package has been opened, you have to transfer the cheese to a new container. Use a clean, airtight container or freezer bag to prevent freezer burn and bacterial contamination.

Ricotta di pecora or ricotta mista is used in a great variety of sauces and pasta recipes, especially those with vegetables such as eggplant, peppers, zucchini and spinach. It's also ideal for pasta al forno (baked pasta)—as prepared in the central southern regions of Italy—and in torte (pies).

The egg is a binder to make the ricotta firmer and adds protein. It makes the cheese more spreadable, and yet solidifies the layers together, when it is heated (& the cheeses melt together), when you make a lasagna. Egg is sort of the “edible glue” that holds most foods together!

A half-cup serving of whole milk ricotta cheese contains 14.2 grams of fat, 8 grams of which is saturated. Saturated fats are known to contribute to the risk of heart disease. For a 2,000 calorie diet, it is recommended to keep saturated fat intake to 20 grams or less.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

Ricotta cheese has a bit more graininess to it, but whipping it in a food processor could help it be a decent stand-in. (Adding in some whipped heavy cream can also help with the creaminess.) You may want to drain the ricotta first to help thicken it.

Whipping ricotta in the food processor transforms it into an incredibly smooth, spreadable cheese—a blank canvas to be paired with any number of flavors and ingredients.

As the curds and whey are divided by the ice, the cheese will become more dry and crumbly in texture. To make this texture difference less noticeable in your dishes, only use previously frozen ricotta in cooked dishes.

One key detail to keep in mind is whether the package of ricotta cheese has been opened or not. Unopened ricotta will last about two weeks in the fridge, while opened ricotta will last just a week. As for the freezer, you can store ricotta for up to three months.

What is the difference between cottage cheese and ricotta cheese? ›

If you're looking for a cheese with higher protein content and lower calories and fat, cottage cheese is the way to go. On the other hand, if you're looking for a cheese that has a creamier texture and is lower in sodium, ricotta cheese may be the better option.

You can smear ricotta on toast and then top it with almost anything for an easy meal. Try it with corn and scallions, or pesto and tomatoes, or a fried egg. You can also eat it for dessert: top with strawberries and honey or banana and nutella. Get the recipes here.

Hold on there. Not in Italy! If you Google authentic Italian lasagna you will find that Italians use béchamel sauce and NOT ricotta in their recipe.

It is also used to stuff ravioli, manicotti, and other pasta. It can be dolloped onto pasta or combined with sugar and spices to make desserts like cheesecake and Italian cannolis. On the other hand, ricotta salata should be used as a finishing cheese, to sprinkle on salads, soups, and other dishes for a salty bite.

You can freeze ricotta cheese, but it's not always advisable. Why? Frozen ricotta cheese has a grainier texture once it's defrosted, though its flavor is preserved. This is because the water separates from the cheese curds and forms ice crystals when frozen.

Once ricotta is defrosted, it should be used within 2 days. Once defrosted, you'll need to use the whole portion of ricotta. It shouldn't be put back in the freezer. If necessary, you can split ricotta up into small portions before freezing.

An opened package of ricotta cheese typically remains edible for a similar amount of time as an unopened package in the refrigerator: five to seven days beyond the "best before date." Both opened and unopened packages of ricotta cheese can be stored in the freezer for up to three months.

One key detail to keep in mind is whether the package of ricotta cheese has been opened or not. Unopened ricotta will last about two weeks in the fridge, while opened ricotta will last just a week. As for the freezer, you can store ricotta for up to three months.