20+ Delicious Ricotta recipes (2025)

FAQs

What can I do with too much ricotta? ›

Add ricotta to fluffy lemon ricotta pancakes or stuff it into French toast for breakfast. Make classic Italian American bakery-style ricotta cookies or cannoli dip with waffle crisps for dessert. Or go the savory route!

Opened ricotta generally lasts for about one week in proper storage conditions. To be on the safe side, give it the sniff test. If there is any off odor, toss it. Additionally, if there are any black spots, it's got to go.

That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."

I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.

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. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

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.

Mold on ricotta can be green, blue, or soft pink. If the ricotta has also turned a yellowish color (instead of its regular creamy white), it's another sign of spoilage. You can also apply the sniff test to ricotta.

First, use a spoon to mix up the ricotta and then press a paper towel gently on the top of it. This will evenly distribute and remove some of the moisture. Transfer it to an airtight container and into the freezer, where it can be stored for about two months.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

It'll just be a bit runnier, but omitting the egg won't affect the taste.

What happens if you don't strain ricotta? ›

If you fail to strain the ricotta properly, excess moisture will find its way into your dish and risk making your baked goods soggy. Cakes and crusts struggle to hold up to the heaviness of the moisture from the cheese. Straining also makes it thicker, creamier, and more potent in flavor.

It often serves as an ingredient in desserts, such as cannoli and ricotta cake; a dip for fresh fruit; and as a filling for lasagna and ravioli, as well as a component of many other pasta dishes. Along with its mild, slightly sweet taste, ricotta also presents several nutritional health benefits.

As for texture, chalky, grainy ricottas are a sign that the milk was heated too hot or agitated too much during production, causing the proteins to tighten up into rubbery bundles.

Does Ricotta Cheese Go on Pizza Before or After Cooking? While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.

A fine mesh strainer may do the best job of draining thoroughly, but a colander will also work. Line the entire inside surface with cheesecloth, or another fine mesh cloth. Some people have even reported success with two layers of sturdy paper towels.

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

As with most cheeses, ricotta is high in fat. The majority of the fat in whole milk ricotta cheese is saturated. According to a study published in 2018 by PLoS One, eating a diet high in saturated fat increases risk of cardiovascular disease by raising blood cholesterol levels.

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.

In other words, the cheese doesn't melt. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo.