The 8 Best Ricotta Recipes You’ll Ever Taste! Will you try sweet or salty?

This soft cheese is so versatile that anything can be conjured from it.

Whether sweet or savory, recipes with ricotta are loved by everyone!

What will your favorite be?

Beetroot and ricotta cake

Baked fresh beetroot wrapped in crispy puff pastry with cream cheese frosting? Well, doesn’t that sound divine?

What will we need

On the beet

1. 250 g beetroot (raw)
2. 3 sprigs of thyme
3. 2 tablespoons of olive oil
4. 40 g of butter
5. 2 tablespoons of brown sugar
6. 60 ml of balsamic vinegar
7. A sheet of puff pastry
8. A handful of arugula

For the ricotta

1. 250 g ricotta (drained)
2. 60 ml thick cooking cream
3. 2 sprigs of thyme
4. 20 g Parmesan (grated)
5. Zest of ½ lemon

Method

1. Preheat the oven to 220 degrees
2. To prepare the ricotta, put all the ingredients in a food processor
3. Season with salt and pepper, according to your preferences, and mix until smooth
4. Line a baking sheet with aluminum foil for the beets
5. Place the beets with thyme, oil and 2 tablespoons of water in its center
6. We wrap the beets in aluminum foil and put them in the oven
7. Bake it for approximately 30-40 minutes until it becomes soft
8. In the meantime, roll out the puff pastry
9. Cut out a circle from the dough, which will be approximately 25 cm in diameter
10. Then take it out of the oven and let it cool down
11. It has to cool down to the point where we can peel off the skin
12. Cut the beets in half
13. Melt the butter, sugar and vinegar in a pan that is suitable for the oven
14. Boil the mixture for 1-2 minutes until the sugar dissolves and a thick syrup forms
15. Place the beets, cut side down, in the syrup
16. Place the puff pastry on top, tuck in the edges and place in the oven
17. Bake the beetroot dough for 20-25 minutes until golden
18. Remove from the oven and let the cake rest for 5 minutes
19. Then we turn it over onto a serving bowl or plate
20. The cake is served warm, topped with whipped ricotta and arugula

Ricotta gnocchi

Try this delicious ricotta pasta recipe. This recipe is so simple that you won’t be surprised. And in a few steps you can conjure up a delicious lunch for the whole family.

What will we need

1. 2 tablespoons of olive oil
2. 2 capsicums (quartered and seeded)
3. Red onion (thinly sliced)
4. 250 g of cherry tomatoes
5. 500 g of ricotta
6. 80 g plain flour
7. 50 g Parmesan (grated)
8. 150 g cherry mozzarella balls
9. Fresh basil leaves

Method

1. Preheat the oven to 220 degrees
2. Grease a large baking sheet or line it with baking paper
3. We then place capsicum, onion, tomatoes on it and drizzle everything with oil
4. Bake in the oven for approximately 8 minutes, until the ingredients begin to take on a golden color
5. Meanwhile, mix the ricotta, flour and parmesan
6. We will have a dough, which we will divide into 4 equal parts
7. We then roll out of these into logs approximately 2 centimeters high
8. Cut the sticks into pieces of the same size
9. Bring the water to a boil in a saucepan and drop the ricotta gnocchi into the water
10. Let the gnocchi cook in the water for approximately 2-3 minutes until they float to the surface
11. Then take them out of the water and put them aside
12. Remove the vegetables from the oven and add the gnocchi and cherry mozzarella
13. Return the mixture to the oven, which is heated to the highest temperature
14. And we continue to bake for about 3 minutes, until everything is golden
15. Before serving, sprinkle the dish with basil leaves, ground pepper and drizzle with olive oil

Tartlet with ricotta filling

Many of you may know the tartlet with a sweet filling and as a dessert. In this case, we filled the dough with delicious cheese, onion, zucchini and peas. Try this simple recipe for its savory version.

What will we need

For filling

1. 375 g of ricotta
2. 200 g of arugula
3. 3 whole eggs
4. 2 spring onions (chopped)
5. 50 g Parmesan (grated)
6. Bunch of pickled asparagus (thinly sliced)
7. 6 small courgettes (sliced)
8. 60 g of frozen peas
9. A spoonful of olive oil
10. ½ tablespoon of balsamic vinegar

For the dough

1. 300 g plain flour
2. 40 g Parmesan (grated)
3. 150 g of butter
4. Egg

Method

1. Add flour, Parmesan cheese, butter and a pinch of salt to the dough
2. We start processing the dough mixture by hand or in a food processor
3. The texture of the dough should resemble breadcrumbs/breadcrumbs
4. Add an egg and a spoonful of water
5. We work until a uniform ball of dough is formed
6. Cover the dough with cling film and let it rest in the fridge for at least 20 minutes
7. Meanwhile, we turn on the oven at 190 degrees
8. Put the ricotta, arugula, egg, spring onion and 40 g of parmesan into the food processor
9. Mix until the ingredients are combined
10. Roll out the dough on a floured work surface
11. Then put the dough in a baking dish or a mold lined with baking paper
12. Pieces of dough should slightly extend beyond the edges of the form
13. Spread the ricotta mixture on the dough and add the chopped zucchini
14. Align the edges with the form and brush them with beaten egg
15. Sprinkle the tartlet with parmesan cheese and let it rest in the fridge for 5-10 minutes
16. Then put the tartlet in the oven and bake for 35-40 minutes, until the dough is golden and crispy and cooked through
17. Meanwhile, mix the asparagus, peas, oil and vinegar in a bowl
18. Before serving, sprinkle the tartlet with this mixture and serve

Plum summer salad

A summer barbecue or picnic literally invites you to prepare a simple salad. This recipe with ricotta is exactly what you are looking for for such an occasion. The combination of soft cheese and sweet plums will make you feel good.

What will we need

For the salad

1. 3 plums
2. 8 bush tomatoes
3. 2 handfuls of chanterelles
4. 100 g ricotta (drained)
5. 2 teaspoons of basil pesto
6. Basil leaves

For the dressing

1. A spoonful of red vinegar
2. ½ salt
3. 60 ml of olive oil
4. A pinch of ground pepper

Method

1. For the dressing, mix all the necessary ingredients in a bowl
2. Wash the plums, dry them and cut them into wedges and put them in a bowl
3. We also wash and clean the tomatoes, then cut them into wedges and add them to the plums
4. Finally, we add the bugle
5. Pour the dressing over the salad and mix everything together to coat the tomatoes and plums
6. Mix the ricotta with a stick blender together with the basil pesto
7. Then add salt and pepper to taste
8. We serve the plum salad on a plate drizzled with basil ricotta and torn basil leaves for decoration

Ricotta pancakes

Patties are great as a side dish, but also as a main course. If you choose the option with a side dish, we recommend that you bake tender meat with them, for example according to one of these recipes for homemade chicken strips , or even try patties in combination with recipes for delicious shrimp .

What will we need

1. 500 g of fresh ricotta
2. 25 g Parmesan (grated)
3. ½ teaspoon of dried mint
4. 100 g of baby spinach
5. 2 cloves of garlic (pressed)
6. Egg
7. 50 g of wholemeal flour
8. 125 ml of olive oil
9. 2 teaspoons of mustard
10. A spoonful of apple cider vinegar
11. 200 g of frozen peas
12. Avocado (cut into wedges)
13. A handful of chopped mint leaves

Method

1. Add ricotta, parmesan cheese, dried and fresh mint, baby spinach, eggs and flour to the bowl
2. Season and mix everything together to combine the ingredients into a dough
3. Heat 80 ml of olive oil in a frying pan over medium heat
4. With floured hands, we begin to shape patties
5. We use two tablespoons of dough to shape one ricotta pancake
6. Bake individual patties for 5 minutes on each side
7. It must be fried until golden and crispy, so add oil as needed
8. We repeat the process until we have dough
9. For the dressing, mix mustard, vinegar and the remaining oil
10. Mix and let it sit for a while
11. When serving, arrange ricotta pancakes, peas, fresh mint and avocado
12. Pour the mustard dressing on top of the prepared plate

Ricotta spread

A simple spread that is great as a quick treat for an evening with friends or just for dinner when you get tired of bread and salami.

What will we need

• Fresh baguette
• 250 g of ricotta
• 2 cloves of garlic (pressed)

• 2 teaspoons of thyme
• A spoonful of olive oil
• 2 teaspoons of lemon zest
• 2 teaspoons of oregano

• A teaspoon of chili
• Juice of ½ lemon
• Salt
• Pepper
• Cherry tomatoes (for garnish)
• Fresh mint leaves (for garnish)
• Balsamic vinegar (for garnish)

Method

1. Preheat the oven to 160 degrees
2. Cut the baguette into pieces of the same size
3. Place them on a baking sheet, brush them lightly with olive oil and bake
4. Fry the baguettes for 10 minutes on each side, until golden
5. Place the remaining ingredients in a food processor and mix
6. We must have a uniform spread mixture
7. We spread ricotta spread on the individual pieces of toasted baguette, which we decorate with fresh mint leaves, cherry tomatoes and balsamic vinegar

Ricotta cheesecake

As always, this time we didn’t forget to add two sweet ricotta recipes for our taste buds. Try a creamy cheesecake or a short strawberry shortcake as a sweet end to a long day at work or bake them just for fun.

What will we need

For filling

1. 400 g of fresh ricotta
2. 3 eggs
3. 150 g of powdered sugar
4. 250 g of cream cheese
5. 60 g sour cream
6. A spoonful of vanilla extract
7. 2 teaspoons of cinnamon
8. 2 spoons of granulated sugar

On the crust

1. 200 g of butter
2. 110 g of powdered sugar
3. Egg
4. 2 spoons of sour cream
5. A spoonful of vanilla extract
6. 350 g plain flour
7. 2 teaspoons of baking powder

Method

1. Place the ricotta in a sieve and let it drain for at least an hour
2. Knead the butter and sugar together on the crust
3. Then add eggs, sour cream and vanilla
4. Mix everything together
5. Add sifted flour and baking powder and mix until everything is combined
6. When the dough is ready, transfer it to a floured work surface and shape it into a ball
7. We divide this into 3 equal parts, wrap them in food foil and place them in the fridge for 30 minutes
8. Meanwhile, preheat the oven to 180 degrees
9. Grease the cake pan with butter
10. Roll out the first dough on the crust between two sheets of baking paper
11. We then put it on the bottom of the cake pan and cut it according to it
12. Place the dough prepared in this way in the freezer for 5 minutes to harden
13. Roll out the remaining two parts of the dough between two sheets of baking paper
14. Cut one sheet into strips to fill the sides of the cake pan
15. Press this dough lightly into the dough that forms the base
16. Place in the refrigerator and chill until the crust is needed
17. We also put the last rolled sheet of dough in the refrigerator
18. Beat eggs with 2 spoons of sugar for the ricotta filling
19. Next, mix cream cheese, sour cream and remaining sugar in a bowl
20. Beat for about 4 minutes until the sugar dissolves
21. Then add the drained ricotta, vanilla, pour in the egg mixture and beat
22. Fill the cake form with the cooled crust with the ricotta mixture and cover it with the last sheet of rolled dough
23. Cut off the excess pastry and brush it with beaten egg
24. Put the prepared cake in the fridge for another 30 minutes
25. Then transfer the cake form to the oven and bake for 45 minutes at 160 degrees
26. Then turn off the oven and let it cool down with the door open (do not remove the cake)
27. Then place the cake in the fridge and let it rest overnight
28. The next day, before serving, mix cinnamon with sugar and sprinkle the cheesecake with it

Strawberry cake with ricotta cream

A sweet tangent at the end in the form of sweet strawberries and creamy ricotta. Attention, this recipe is highly addictive and there is a danger that you will bake it again and again.

What will we need

On the crust

1. 400 g plain flour
2. 55 g of powdered sugar
3. 250 g of butter (chilled)
4. 3 egg yolks
5. Egg
6. 2 teaspoons of apple cider vinegar
7. Cane sugar

For filling

1. 300 g of ricotta
2. 2 eggs
3. 370 g of strawberry jam
4. 2 tablespoons of rosemary
5. 250 g strawberries (halved)
6. A spoonful of cornmeal
7. A teaspoon of vanilla extract

Method

1. Mix sugar, a pinch of salt and butter on the crust
2. Knead everything together and the dough should resemble crumb
3. Add egg yolks and vinegar
4. Slowly start mixing the mixture and gradually add 100 ml of ice water
5. Knead the dough until it is smooth
6. Then we divide it into 2 equal parts and wrap it in food foil
7. Place it in the refrigerator and chill for 2 hours
8. Roll out each piece of dough on a lightly floured surface
9. We will use one sheet of dough as a base for a cake in a cake tin
10. Cut the second sheet of dough into strips of different widths
11. For the filling, beat the ricotta and eggs in a bowl
12. In a separate bowl, mix marmalade, herbs, strawberries, cornmeal and vanilla
13. Stir the mixture together to combine the ingredients
14. We spread the ricotta filling on the basic body, on which we layer the mixture of marmalade and herbs
15. Place the strips from the second part of the dough on top in a grid
16. We press the ends of the individual strips to the edges to seal them
17. Cut the excess dough
18. Brush the dough with beaten egg and put it in the fridge for 30 minutes
19. Meanwhile, preheat the oven to 200 degrees
20. Bake the cake like this for about 20 minutes, until its crust is light golden
21. Then reduce the temperature and bake for another 30-40 minutes, until the cake is completely golden

Ricotta, like all other types of cheese, is an excellent source of calcium and many other substances beneficial to the body, such as vitamin A, riboflavin, vitamin B12, vitamin K, iodine, phosphorus and many others.

Since an adult should eat a sufficient amount of dairy products during the day, ricotta is a great choice that will not burden your digestion and will meet all the body’s requirements for replenishing healthy substances.