Homemade Ricotta and 11 Ways to Use It

If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes. 

Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We've been known to eat it straight from the spoon, like some people do with peanut butter or nutella. Make it yourself, then put it to good use in these eleven recipes (though we've got about twenty more in our back pocket). 

Creamy Homemade Ricotta by Jennifer Perillo 

 

Olive Oil Ricotta Cake with Plums by Kenzi Wilbur 

 

Pasta with Tomatoes, Corn, Squash, and Ricotta by Merrill Stubbs

 

Herbed Ricotta and Anchovy Crostini by Sagegreen 

 

Diana Kennedy's Scrambled Ricotta (Requesón Revuelto a La Mexicana) by Genius Recipes

 

Sautéed Zucchini with Mint, Basil, and Walnuts by Marian Bull

 

Beet Ravioli with Goat Cheese, Ricotta, and Mint Filling by bethmichelle

 

Tartines with Ricotta and a Quick Apricot Compote by fiveandspice

 

Jennie's Homemade Manicotti by Jennifer Perillo 

 

Fresh Ricotta Ice Cream by PRST 

 

Swiss Chard and Lemon Ricotta Pasta by TheWimpyVegetarian

 

Orange Ricotta Pillows with Lillet Kumquat Compote by TheWimpyVegetarian