Ricotta
Ricotta Soufflés with Blackberry Compote
These dessert soufflés are light and satisfying. The vermouth really brings the sauce together.
By Andrew Carmellini
Roasted Pears with Ricotta and Honey
The ricotta needs to drain overnight for this recipe, so begin one day ahead. Grade B maple syrup has a deeper flavor than Grade A; it's available at Trader Joe's and specialty foods stores, and from vermontcountrystore.com.
By Andrew Carmellini
Ricotta Gnocchi with Mushrooms and Marjoram
Many wild-mushroom combinations work; buy three to four varieties. Chanterelle, oyster, maitake (hen-of-the-woods), brown beech, stemmed shiitake, and black trumpet mushrooms would all be delicious.
By Andrew Carmellini
Simple Leek and Ricotta Tarts
Editor's note: The recipe below is from Donna Hay's book,Instant Entertaining.
By Donna Hay
Piquillo Pepper Cheese Crostini
his upscale take on pimiento cheese is smoky and sweet, thanks to paprika and piquillos.
By Bruce Aidells
Sweet Ricotta Pudding With Roasted Grapes
Juicy, buttery roasted grapes top this simple ricotta dessert.
By Melissa Roberts
Chocolate ChipOrange Cannoli (Cannoli di Ricotta)
There are several secrets to perfect, crisp cannoli:
1). You need the right proportion of filling to shell. In America, cannoli are often too large, with too much filling. These are tiny and delicate, perfect for eating in just a couple of bites.
2). Use high-quality ingredients. Sheep's-milk ricotta is the most traditional, but good fresh cow's-milk ricotta will work fine as well. Be sure to drain it for an hour to avoid watering down the filling. Good-quality candied orange peel is important as well. If you can't find any that's fresh and plump, substitute freshly grated orange zest.
3). Most importantly, don't fill the shells until you're ready to serve them. Both the filling and the shells can be made one day ahead, but to avoid soggy shells, don't pipe the filling into them until the last minute.
If you don't have a pastry bag, a one-gallon freezer bag with the end snipped off can be used to pipe the filling.
By Mario Batali
Ricotta Tartines with Spiced Marmalade and Pine Nuts
By Gina Marie Miraglia Eriquez
Millefeuille of Fresh Figs and Ricotta
Not a fin in sight here—just a light, sweet finish to a healthy meal.
By Anita Lo
Summer Cannoli
By Victoria Granof
Grilled Peaches and Ricotta
By Victoria Granof
Individual Zucchini, Lemon, and Ricotta Galettes
These savory tartlets are similar to quiches.
By Amelia Saltsman
Roasted Tomatoes and Onions with Fresh Ricotta
Fresh ricotta is sold in cheese shops and specialty delis.
By Sheila Lukins
Orecchiette with Salsa Cruda and Ricotta
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.
By Andrea Albin
Ricotta Pancakes with Brown Sugar-Cherry Sauce
Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor. And the finishing touch? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream.
By Lori Longbotham
Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs
Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish.
By Sara Foster
Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata
Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.
By Diane Kochilas
Chilaquiles
Though you may not be familiar with the name, chilaquiles are the forebears of modern nachos. But the abundance of fresh, flavorful toppings—cool cilantro, salty queso fresco, crisp red onion—makes even the most fluorescent "nacho cheese" seem colorless.
By Ian Knauer
Coconut and Ricotta Pancakes with Ginger Syrup
An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle.
By Annabel Langbein
Ricotta Fritters
By Lillian Chou