10+ Ricotta Recipes to Brighten Your Meals and Desserts

Ricotta is a soft, creamy cheese you can use in all kinds of dishes—savory or sweet. It’s mild and easy to blend into pasta, desserts, and even breakfast.

If you want to add a fresh, smooth texture to your meals, ricotta cheese is a great ingredient to try. It’s simple to work with and helps you create dishes that feel both comforting and special.

Ingredients

• Ricotta cheese

Cooking Instructions

1. Gather ricotta cheese and any other ingredients your recipe needs.
2. Follow the recipe steps to mix and cook as directed.
3. Enjoy your ricotta creation!

1) Ultra-creamy homemade ricotta

If you want a smooth and creamy ricotta, making it at home is actually pretty easy. With just a few ingredients, you’ll have fresh cheese ready in under an hour.

The trick is to combine whole milk, cream, lemon juice, and a pinch of salt. Gently heat the milk and cream until warm, then pour in the lemon juice so the milk curdles.

Let it rest a bit, then strain the curds through cheesecloth. This way, you get rich, creamy ricotta that’s perfect for so many dishes.

You don’t need fancy tools—just basic kitchen stuff. Making it yourself means you skip the fillers or preservatives, and end up with pure, fresh ricotta.

Ingredients:

• 4 cups whole milk
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt

Cooking Instructions:

1. Heat milk and cream in a pot over medium heat to 185°F (85°C).
2. Remove from heat and stir in lemon juice and salt.
3. Let sit for 10 minutes until curds form.
4. Line a colander with cheesecloth and pour curds in.
5. Let drain for 20-30 minutes.
6. Transfer ricotta to a container and refrigerate until ready to use.

For a detailed guide, see this ultra-creamy ricotta recipe.

2) Lemon ricotta pasta with parsley

Lemon ricotta pasta is light and creamy—just the sort of meal you want when you don’t feel like fussing. The lemon gives it a fresh zing, and parsley brings a nice herbal note.

Cook your pasta, then mix it with ricotta, lemon juice, zest, and chopped parsley. The cheese melts into a smooth sauce that coats the noodles.

You can toss in a little Parmesan for extra cheesiness if you want. This dish works for a quick dinner or even an impressive lunch with friends.

Ingredients:

• 10 ounces spaghetti
• 1 1/2 cups ricotta cheese
• 1 lemon (zest and juice)
• 1/4 cup chopped parsley
• 2 ounces shredded Parmesan (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Cook spaghetti according to package instructions, then drain.
2. In a large bowl, mix ricotta, lemon zest, lemon juice, olive oil, salt, and pepper.
3. Add pasta to the bowl and toss to coat well.
4. Stir in chopped parsley and Parmesan if using.
5. Serve immediately while warm.

3) Baked ziti with ricotta and sausage

Baked ziti with ricotta and sausage is pure comfort food. The creamy ricotta adds richness, and the sausage brings a savory, meaty flavor.

Start by cooking ziti pasta and browning the sausage. Mix the sausage with ricotta and marinara sauce.

Layer the mixture with cooked pasta and mozzarella, then bake until bubbly and golden. It comes together in about 35 minutes—no complicated steps, just honest, hearty food.

Ingredients

• 1 lb (450 g) ziti pasta
• 1½ lbs (680 g) Italian sausage (sweet or spicy)
• 2 cups (450 g) ricotta cheese
• 2 cups (480 ml) marinara sauce
• 1½ cups (170 g) shredded mozzarella cheese
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook ziti pasta according to package instructions and drain.
3. Brown sausage in a pan with garlic until fully cooked. Drain excess fat.
4. In a large bowl, combine cooked pasta, sausage, ricotta, and marinara sauce. Season with salt and pepper.
5. Transfer half the pasta mixture into a baking dish. Sprinkle with half the mozzarella.
6. Add the remaining pasta mixture and top with the rest of the mozzarella.
7. Bake for 20 minutes or until cheese is melted and bubbly.
8. Garnish with parsley before serving if you like.

4) Stuffed shells with ricotta and spinach

You can make a tasty meal by stuffing large pasta shells with creamy ricotta and fresh spinach. This dish bakes in a rich tomato sauce, topped with melted cheese.

Spinach adds a fresh, earthy flavor that goes well with the ricotta. Use jumbo shells so you can pack in plenty of filling.

Serve this with garlic bread or a simple salad, maybe even both if you’re feeling fancy. It’s easy to put together and feels like a treat, even if you’re just having a regular weeknight dinner.

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup cooked chopped spinach, drained
• 2 cups marinara or tomato sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions, then drain.
3. Mix ricotta, spinach, egg, garlic, salt, and pepper in a bowl.
4. Spread some tomato sauce in a baking dish.
5. Stuff each shell with the ricotta mixture and place in the dish.
6. Pour remaining sauce over the shells.
7. Sprinkle mozzarella and Parmesan cheese on top.
8. Bake for 25-30 minutes until bubbly and golden.

5) Ricotta gnocchi with sage butter

Ricotta gnocchi is a lighter, softer twist on the classic potato version. You’ll mix ricotta, flour, egg, and Parmesan to make a pillowy dough.

Shape the dough, then drop the gnocchi into boiling water. They’re done when they float—super quick.

For the sauce, melt butter until it turns golden, then toss in fresh sage leaves and let them crisp. Roll the gnocchi in the sage butter, and you’re set.

It’s simple but incredibly satisfying. You don’t need much else.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 egg
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves

Cooking Instructions

1. In a bowl, combine ricotta, flour, egg, Parmesan, and salt. Mix until dough forms.
2. Shape dough into small gnocchi pieces.
3. Boil water in a pot, cook gnocchi until they float (about 2-3 minutes).
4. In a pan, melt butter over medium heat until golden brown (about 5 minutes).
5. Add sage leaves and cook until crisp.
6. Toss cooked gnocchi in sage butter and serve warm.

For more details about ricotta gnocchi, check this recipe on Half Baked Harvest.

6) Orange ricotta crepes

Orange ricotta crepes are a fun, tasty way to do dessert or breakfast. The crepes are thin and soft, filled with creamy ricotta cheese and a hint of orange zest.

You can prep the batter ahead and cook the crepes quickly when you’re ready. The ricotta filling gets just enough sweetness and orange to make it bright and refreshing.

These crepes go well with fresh fruit or a drizzle of honey. If you want to get fancy, try a strawberry or blackberry sauce.

Stack the crepes after cooking and stash them in the fridge for a day or two. When serving, warm them up gently or just eat them cold.

Ingredients

• 4 large eggs
• 1.5 cups flour, sifted
• 2 cups milk
• 3 TBLS melted butter
• 1 TBLS sugar
• 1/2 tsp salt
• 2 cups ricotta cheese
• 2 TBLS cane sugar
• 1/4 tsp grated orange zest

Cooking Instructions

1. Whisk eggs, sugar, salt, and melted butter together.
2. Slowly add flour and milk, stirring until smooth.
3. Heat a non-stick pan and pour a small amount of batter, spreading thin.
4. Cook each crepe for about 1-2 minutes per side until lightly golden.
5. Mix ricotta, sugar, and orange zest until smooth.
6. Spread ricotta mixture on each crepe and fold or roll.
7. Serve with fresh fruit or sauce if desired.

For more details, check out the orange ricotta crepes recipe at A Taste of Wellbeing.

7) Cranberry ricotta cheesecake

If you like a fresh, tangy twist on classic cheesecake, this one’s for you. Ricotta gives the cheesecake a light, creamy texture and a mild, milky flavor.

A sweet-tart cranberry sauce on top makes a perfect match. The sauce is easy—just fresh or frozen berries, sugar, and water.

It adds a pop of color and a bright taste that balances the richness. Serve this cheesecake chilled; it works for any season, honestly.

You don’t need anything fancy, just easy-to-find ingredients. Find more tips and variations at this cranberry ricotta cheesecake recipe.

Ingredients:

• 2 cups ricotta cheese
• 8 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries
• 1/2 cup sugar (for sauce)
• 1/4 cup water

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Beat ricotta, cream cheese, and sugar until smooth.
3. Add eggs one at a time, then vanilla.
4. Pour into a greased cheesecake pan.
5. Bake 50-60 minutes until set. Cool completely.
6. For sauce, combine cranberries, sugar, and water in a saucepan.
7. Cook over medium heat until berries burst and sauce thickens.
8. Chill sauce before spreading over cheesecake.

8) Ricotta pancakes with berries

Ricotta pancakes with berries? Hard to beat. They’re soft, light, and honestly, the ricotta makes them extra moist with this almost creamy texture.

Toss in some fresh or frozen berries for a sweet-tangy kick. If you like things a little brighter, add some lemon zest—it wakes everything up.

These pancakes cook up fast. Perfect for lazy weekend breakfasts or when you want to impress at brunch.

Serve ’em with maple syrup, honey, or just a quick berry compote. Whatever you have on hand works.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon lemon zest (optional)
• 1 cup fresh or frozen berries

Cooking Instructions

1. Mix flour, sugar, baking powder, and baking soda in a bowl.
2. In another bowl, whisk eggs, ricotta, and milk together.
3. Gently combine the wet and dry ingredients.
4. Fold in berries and lemon zest if you want that extra zing.
5. Heat a non-stick pan over medium (about 350°F/175°C).
6. Pour batter and cook until bubbles form; flip and cook for another 2 minutes or so.
7. Serve warm, topped with syrup or berry compote.

9) Ricotta and spring pea potstickers

Ricotta and spring pea potstickers are such a fun way to use up fresh peas. The sweet peas mashed with creamy ricotta make a filling that’s smooth and a little unexpected.

Grab some dumpling wrappers (store-bought is fine, unless you’re feeling ambitious). The wrappers crisp up on the bottom but stay soft and chewy on top.

You’ll want to season the filling well. A pinch of salt and a handful of chopped chives really make the flavors pop.

Serve these with soy sauce or your go-to dipping sauce. They’re honestly addictive.

Ingredients

• 1/4 cup fresh ricotta
• 2 cups fresh or frozen peas
• 1 small bunch chives, chopped
• 24 dumpling wrappers
• Salt, to taste
• Oil, for frying

Cooking Instructions

1. Mash peas and ricotta together in a bowl. Add chives and salt.
2. Spoon a bit of filling onto each wrapper. Wet the edges, fold, and pinch to seal.
3. Heat oil in a pan over medium (about 350°F / 175°C).
4. Set potstickers in and cook until the bottoms turn golden, about 3-4 minutes.
5. Add a splash of water, cover, and steam for 4-5 minutes.
6. Take off the lid and let the bottoms crisp up again as the water cooks off.
7. Serve right away with your favorite dipping sauce.

For more ideas, check this pea and ricotta potstickers recipe.

10) Summer squash pizza with ricotta

If you haven’t tried summer squash pizza with ricotta, you really should. The creamy ricotta just works with the mellow flavor of thinly sliced squash.

Spread most of the ricotta over your crust. Then layer on those squash slices.

Add a few dollops of the leftover ricotta for good measure. Why not?

A drizzle of olive oil and a scattering of fresh herbs (basil or thyme, whatever’s handy) finish it off. Grill the crust or bake the pizza—either way, you get a crisp, golden result.

Ingredients

• Pizza dough
• 1 cup ricotta cheese
• 1-2 medium summer squash, thinly sliced
• Olive oil
• Fresh herbs (basil or thyme)
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 450°F (230°C).

2. Roll out the pizza dough on a baking sheet.

3. Spread about two-thirds of the ricotta over the dough, making sure it covers evenly.

4. Lay the summer squash slices right on top of the ricotta.

5. Dot the rest of the ricotta in small spoonfuls across the pizza.

6. Drizzle some olive oil over everything.

7. Sprinkle on salt, pepper, and a handful of fresh herbs.

8. Bake for 12 to 15 minutes, or until the crust turns golden.

9. Let it cool for a few minutes before you slice and serve.