Ricotta, the cheese that fixes food with what's in the fridge. 13 recipes and ideas for using it
You won't be surprised by this image: you open the fridge and look up and down at what's inside. There's a half-used container, a bag of spinach, a couple of eggs... You're not sure what to do with it, but you have to do something: you have to eat. And, suddenly, an inherited survival instinct emerges: you cook with what you have. And that's it.
In Italy, many meals start the same way. Four good ingredients that, combined with grace (and respect), taste great. But they have an ace up their sleeve to solve more than one of these equations: ricotta. A cheese that tidies up the dish and gives it structure.
Una ricotta, per favore
Today, you'll go into your local supermarket, the one you've always gone to, the one with the small decisions. You walk past the dairy section and, without knowing why, you pick up the ricotta. You'll put it in the basket next to the usual, from there to the fridge and, for a few hours (or even days), you'll forget it exists. Until you need it to round off a dish.
An Italian cheese that crosses borders
It is not surprising that ricotta appears in so many dishes of the transalpine cuisine and that, for some time now, it has conquered other cuisines.
It works here for the same reason it works there: because its softness allows other flavors to take over. Tomato, anchovy, mushrooms, spinach, herbs, pepper. You put the accent; it does the background work.
This is not a cheese from which you should expect a resounding flavor or a strong presence. It is discreet - which does not mean faint-hearted - and its strength lies precisely in that. It serves as a base, a filling, an ingredient that binds and amalgamates. To use it as a mere neutral spread is to relegate it to a role that is too small for it. It does it very well, yes, but it is made for more than just "accompanying".
Unwritten instructions
Before mixing it with anything, it is important to understand it: if it releases whey, it is not a defect. Drain it for ten minutes in a colander (or on a clean cloth). It gains body, loses that watery sheen that can ruin sauces and fillings.
Then season, as you would with a béchamel sauce or with a puree: salt, pepper and a small contrast of lemon zest, nutmeg, herbs..... With that you have the ricotta in place: ready to hold, bind, round.
Finally, choose the role it will play in your dish: on toast, as a cream; in pasta, as a quick sauce; in the oven, as a filling that sets and gains firmness...
If you need ideas, here are 13 savory recipes with ricotta to get you started without having to make too many decisions:
Dishes with ricotta
What's on the menu for lunch today? Vegetarian lasagna ! But there's no question of skimping on flavor—not at all! We can assure you that you'll love the combination of ricotta and spinach . The result is extra creamy and, above all, wonderfully...
Pesto cannelloni are a rich, comforting pasta dish, perfect for anyone who loves bold flavors and soft textures. The creamy filling , made with ricotta, Parmigiano Reggiano, and basil pesto, is bursting with flavor, enhanced by a velvety béchamel...
Get ready to travel straight to Catania in Sicily , where the delicate notes of grilled eggplant , juicy tomatoes and creamy ricotta come together to create a delicious, easy and inexpensive summer pasta dish! This recipe for "Pasta alla Norma"...
If you've ever wanted to make homemade pasta but the idea of kneading intimidates you, malfatti are the answer you've been waiting for. These little Italian bites, similar to gnocchi , are a real no-fuss treat. Their name literally means "badly...
A traditional first course in Italian cuisine. Conchiglioni stuffed with ricotta and spinach are perfect for Sunday lunch, as well as special occasions such as Easter or Christmas: a complete, nutritious dish the whole family will enjoy. This...
Ricotta and mushroom crêpes are an elegant, creamy first course, perfect for anyone who loves comforting flavors and vegetarian cooking without giving up indulgence. The crêpes are made with a smooth batter of flour, eggs, milk, and butter, then...
Tasty and very quick to prepare, pasta with salmon and ricotta is a dish to keep in mind when you have little time but want to serve a flavourful pasta dish. Salmon pasta is usually made with cream or Philadelphia, but pairing it with ricotta and...
Looking for a new recipe to make with your pumpkin? Here’s a filling that’s sure to impress, especially when served with pasta ;-) Combined with ricotta, the pumpkin becomes both mild and creamy. It’s a real fall/winter meal that we love making for a...
If you know classic basil pesto, let yourself be tempted by Calabrian pesto! A delight made from bell pepper and ricotta, not to mention a lot of love and Italian sunshine. It's a treat to serve with pasta, accompanied by extra-creamy burrata. Follow...
For an ultra-comforting family dish that is easy to make, opt for lasagna! But today, we are not offering just any recipe: this one is gluten-free! Indeed, the pasta will be replaced by slices of zucchini! A great opportunity to get the whole family to...
The Middle East has culinary treasures well worth discovering, including börek: a kind of pie made with crisp filo pastry and filled with juicy spinach and cheese. Börek comes in many shapes—you can find triangular and rolled versions, among others—and...
A timeless classic, pasta with ricotta and walnuts is a first course that, in its simplicity, offers surprising versatility . The creaminess of ricotta meets the crunchiness of walnuts, creating an irresistible contrast of textures . The delicate...
You can make ravioli just like in Italy! This foolproof recipe takes you through every step. From the dough to the filling, it's all easy—what could be better? This recipe can be adapted in all sorts of ways. Here we offer a vegetarian version, but...
Back to the present
As you may have noticed, ricotta is not an "Italian" ingredient that you adopt to play at being an Italian nonna. It's a sensible resource that fits your real way of cooking.
And in the end it happens to be just what you were looking for: something tasty with the four ingredients you had in the fridge, which suddenly fit together when you hold them with this cheese. You close the fridge. It's time to eat.
Patricia González
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