My favorite use for ricotta is _____
Ricotta is one of my all-time favorite cheeses. I prefer the full fat variety. Fresh ricotta isn't available here locally so I do have to buy whatever brand is available at the grocery store.
A few of my favorite uses are:
Stuffed shells
whip, sweeten with honey & top with berries
add to scrambled eggs
What are your favorite sweet & savory ways to enjoy ricotta? Brand loyal?
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21 Comments:
Make Penne with Fresh Ricotta (although it's actually called Cheese and Peas in our household)
Cook about 6 slices chopped bacon. Transfer to paper towels to drain. Saute a chopped onion in the bacon fat until beginning to brown. (Or, dump the fat and saute in canola oil, if you're so inclined). Add frozen peas to the onions and heat through. Mix fresh ricotta (important that it is fresh) with grated Parm and some pasta water ('cause the penne is cooking as you're doing all this). Toss the onion mixture with hot cooked penne in a large bowl. Add the ricotta mixture and toss, adding more pasta water as needed. Top individual servings with the chopped cooked bacon. Quite heavenly.
Dee at 8:43AM on 02/13/08
I make the lightest cheesecake with it and I make the most dense cheesecake with it. Lasagne of course. Cannolis.
JerzeeTomato at 8:57AM on 02/13/08
Jep! Make your own ricotta! It's easy to do and way better than anything you could buy at the grocery store.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041858
ErikaWaz at 9:23AM on 02/13/08
I'm making my own tomorrow night to go with some Meyer lemon and basil French gnocchi.
charm city cupcake at 9:37AM on 02/13/08
I'll second all of the other comments :-) I love to eat it simply adorned with honey, almonds, and cinnamon for dessert. My favorite store brand is Calabria, which is available at Whole Foods. I've made it myself according to Michael Chiarello's recipe and it has gotten rave reviews.
Dominic
the zen kitchen
dvchurch at 9:59AM on 02/13/08
The recipe for homemade ricotta above, while good, isn't true ricotta, though it can be used in much the same way. It is far better than anything I've ever found in a store claiming to be ricotta.
I haven't done this in a few months, but in the past, I've made small batches of homemade hard cheeses. The whey is a byproduct, from which I can make ricotta. The yield is pretty low (maybe 1/3 of a cup per gallon of milk to start with) because most of the solids end up in the curds, but the texture and flavor are unbelievable. It is sweet, creamy, and light, with an almost custard-like texture and intense milky flavor. A small drizzle of honey and very light sprinkle of salt and this stuff is heavenly.
Nicholas H at 10:07AM on 02/13/08
Since we're talking about fresh ricotta - what is everyone's preferred method for making it? I have never used buttermilk (as the recipe above calls for) but rather whole milk and lemon juice. What does everyone prefer and what gives better results?
charm city cupcake at 10:23AM on 02/13/08
Cupcake, I have used the same recipe you mentioned. So simple, and delicious. But then again, I also like the grocery store brand that comes in a tub.
I like to eat a spoonful of it plain, or spread it on crackers with a little bit of grana padana and black pepper. I used the homemade stuff as part of a filling for hollowed-out zucchini.
Kerosena at 10:43AM on 02/13/08
I make a similar pasta dish to Dee's "Cheese and Peas," but without the bacon. Absolutely delicious.
I also make a great little crostini by rubbing the toasted bread with garlic, the topping with a dollop of super fresh ricotta (I get mine at Whole Foods) and a spoon of black olive tapenade and a thin slice of roasted red pepper. This is also great with pesto instead of tapenade, although I prefer the contrast of briny olives with the creamy ricotta.
I love it in a good calzone too! Yum!
ChristineB at 11:04AM on 02/13/08
Eggplant Rolatini
nelson5757 at 11:53AM on 02/13/08
I like having a tub around for a quick pasta dinner. I boil up some pasta, throw in some peas towards the end, and then mix it with ricotta, pesto, and a little olive oil.
segalbraith at 11:57AM on 02/13/08
You all are so inspiring! It never occurred to me to make my own ricotta. Just in time for the holiday weekend - I can't wait to try it!
CookiePie at 1:31PM on 02/13/08
Great low carb snack---Calabrio Ricotta (I think it's the best supermarket brand), cinnamon and splenda. You'd almost swear you were eating rice pudding!
bessfour at 2:23PM on 02/13/08
JEP, I'm so glad you asked this question. I just bought a couple little containers of fresh ricotta this week and have been mulling over what to do with it. It tasted so good in the store, I really want to highlight the flavor instead of masking it with a ton of stuff. I'm thinking of rolling it into lasagne noodles with sauteed rainbow chard and onions. It was great to see everyone's ideas and I totally want to make my own ricotta now. I've copied the recipe and hope to make it soon. It's amazing how little yield you get from over a gallon of liquid. My husband uses whey protein powder shakes regularly, so maybe the leftover whey from making ricotta could be repurposed that way. Thanks!
FigswithBri at 2:37PM on 02/13/08
Thanks everyone for links to recipes & ideas for ricotta. And I am so envious of the ones that can buy fresh...Midwest living definitely has more drawbacks than merely the weather:( A few years ago while in NJ, I did have the opportunity to eat a delicious spinach ricotta pizza...oops, there is another negative for Midwest living--ha!
Is the Calabria a whole milk ricotta?
Anyone add ricotta to pancake batter or baked goods like muffins?
JEP at 5:47PM on 02/13/08
JEP - I make a ricotta coffee cake that is probably my SO's favorite. It's very moist and super flavorful. I'm sure the recipe could be used for muffins,as well.
Not brand loyal, but sometimes I get the amazing stuff at Zingerman's Creamery. I really want to try making it myself now that I know it's quite easy.
frederika at 10:20PM on 02/13/08
I get lowfat ricotta at my local Farmers Market, and it's so good, who cares that it's not full fat? Mario Batali has a recipe on FN for ricotta meatballs. I like it because you can make them in the food processor, which is totally contrary to what you always hear about not overworking the meat. They're a bit wet but oh so delicious, even using ground turkey. I also like ricotta pancakes.
Otabenga at 3:27PM on 02/14/08
Most definitly to make CANNOLIS!!!!!! (and cannoli cake!)
neena1 at 10:45AM on 02/18/08
Of course lasagna and ziti come immediately to mind - and cannolis. As a kid, I had it spread on toast with jelly in place of cream cheese. My dad worked for Polly-O dairies for 38 years - you'd be surprised how many places these products turned up in our diet. He always came home with these little pamphlet cookbooks which used ricotta in unusual ways.
chiff0nade at 11:16AM on 02/18/08
I also spread it on whole wheat toast with any type of jam My mom used to make the greatest cheese cake with ricotta!
rabbitriddle at 4:12PM on 02/18/08
I love it in my meatballs...I will have to check out Marios recipe, too.
Cary at 4:34PM on 02/18/08