18 Delicious Ricotta Cheese Recipes for Every Occasion

Ricotta cheese is the unsung hero of the kitchen—creamy, versatile, and ready to transform your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some comfort food, we’ve got 18 delicious ricotta recipes that promise to delight. Dive in and discover how this humble ingredient can elevate your cooking game for every occasion!

Ricotta Cheese Pancakes

Start your morning with a fluffy twist on the classic pancake, featuring the creamy richness of ricotta cheese for an extra indulgent breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup ricotta cheese, 3/4 cup milk, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; the batter will be thick.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite syrup or fresh berries.

The secret to these pancakes’ irresistible texture? The ricotta cheese keeps them moist inside while achieving a perfectly crisp exterior.

Tip: For an extra fluffy result, let the batter rest for 5 minutes before cooking.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a creamy, cheesy delight that’s surprisingly simple to whip up for a comforting weeknight dinner.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a large bowl, mix 15 oz ricotta cheese, 10 oz spinach, 1 cup mozzarella, 1/2 cup Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Spread 1 tbsp olive oil in the bottom of a 9×13 inch baking dish. Pour half of the 24 oz marinara sauce over the oil.
4. Fill each cooked shell with the ricotta mixture and place in the baking dish. Top with remaining marinara sauce and sprinkle with additional mozzarella if desired.
5. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in the perfect balance of creamy ricotta and vibrant spinach, all hugged by tender pasta shells and tangy marinara.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Lemon Ricotta Pasta

Brighten up your dinner routine with this creamy Lemon Ricotta Pasta, a dish that marries the tangy zest of lemon with the smooth richness of ricotta for a meal that feels both indulgent and refreshing.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Reduce heat to low. Add ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper to the skillet. Stir until the mixture is smooth and well combined.
4. Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Remove from heat and stir in fresh basil.

The magic of this dish lies in the balance of flavors—the creamy ricotta mellows the sharpness of the lemon, creating a pasta that’s both vibrant and comforting.

Tip: For an extra burst of freshness, top with additional lemon zest and a drizzle of olive oil before serving.

Ricotta and Honey Toast

Start your morning with a touch of sweetness and creaminess with this Ricotta and Honey Toast, a simple yet elegant breakfast that feels like a treat.

Ingredients

• 2 slices of thick-cut artisan bread
• 1/2 cup ricotta cheese
• 2 tablespoons honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• A pinch of sea salt

Instructions

1. Toast the artisan bread until golden and crisp, about 3-4 minutes in a toaster or under a broiler set to high.
2. In a small bowl, mix the ricotta cheese with the vanilla extract and a pinch of sea salt until smooth.
3. Spread the ricotta mixture evenly over the toasted bread slices.
4. Drizzle each slice with 1 tablespoon of honey, then sprinkle with 1/8 teaspoon of cinnamon per slice.
5. Serve immediately, enjoying the contrast of warm, crunchy toast with cool, creamy ricotta and the floral sweetness of honey.

The magic of this recipe lies in the balance of textures and flavors—creamy ricotta against the crisp toast, with honey adding a natural sweetness that’s perfectly offset by a hint of cinnamon.

Tip: For an extra layer of flavor, lightly toast the bread with a brush of butter before adding the ricotta and honey.

Ricotta Cheese Cake

This Ricotta Cheese Cake is a creamy, dreamy dessert that’s surprisingly simple to whip up, perfect for when you’re craving something sweet without the fuss.

Ingredients

• 1 1/2 cups ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
2. In a large bowl, whisk together 1 1/2 cups ricotta cheese and 3/4 cup granulated sugar until smooth.
3. Beat in 3 large eggs, one at a time, followed by 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 tablespoon lemon zest.
4. Gently fold in 1/4 cup all-purpose flour until just combined.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, until the edges are set but the center still has a slight jiggle.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The magic of this cake lies in its texture—creamy yet light, with a subtle tang from the ricotta that makes it utterly irresistible.

Tip: For an extra flavor boost, serve with a drizzle of honey or a side of fresh berries.

Herbed Ricotta Spread

Whip up this creamy Herbed Ricotta Spread in minutes for a versatile appetizer that’s as delightful on toast as it is paired with fresh veggies.

Ingredients

• 1 cup whole milk ricotta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme

Instructions

1. In a medium bowl, combine 1 cup whole milk ricotta cheese, 2 tablespoons extra virgin olive oil, and 1 tablespoon fresh lemon juice. Stir until smooth and well blended.
2. Add 1 small minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the ricotta mixture. Stir to incorporate.
3. Fold in 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, and 1 teaspoon chopped fresh thyme until the herbs are evenly distributed throughout the spread.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

The fresh herbs and lemon juice in this spread create a bright, flavorful contrast to the rich, creamy ricotta, making it a standout at any gathering.

Tip: For an extra smooth texture, blend all the ingredients in a food processor until silky.

Ricotta and Spinach Calzones

These Ricotta and Spinach Calzones are the perfect pocket of comfort, blending creamy ricotta with fresh spinach in a golden, crispy crust.

Ingredients

• 1 pound pizza dough, homemade or store-bought
• 1 cup ricotta cheese
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup marinara sauce, for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Divide the pizza dough into 4 equal pieces. On a floured surface, roll each piece into a 6-inch circle.
3. In a bowl, mix together the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper.
4. Spoon 1/4 of the ricotta mixture onto one half of each dough circle, leaving a 1-inch border. Fold the other half over the filling and crimp the edges with a fork to seal.
5. Brush the tops of the calzones with olive oil and cut a small slit in the top of each for steam to escape.
6. Bake for 20-25 minutes, until the crust is golden brown. Serve warm with marinara sauce on the side.

The magic of these calzones lies in the contrast between the crispy exterior and the creamy, flavorful filling—a surefire way to win over any dinner table.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before placing the calzones on it.

Ricotta Stuffed Chicken Breast

Elevate your weeknight dinner with this Ricotta Stuffed Chicken Breast, a dish that’s as impressive as it is simple to make, blending creamy ricotta with fresh herbs for a burst of flavor in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Divide the ricotta mixture evenly among the chicken breasts, stuffing it into the pockets.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

The magic of this dish lies in the contrast between the crispy exterior and the creamy, herby ricotta filling, making it a surefire hit for any dinner table.

Tip: For an extra golden top, broil the chicken for the last 2-3 minutes of baking.

Ricotta and Berry Parfait

Start your morning with a burst of freshness or treat yourself to a light dessert with this Ricotta and Berry Parfait, a delightful layering of creamy ricotta and vibrant berries that’s as beautiful as it is delicious.

Ingredients

• 1 cup ricotta cheese
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• Fresh mint leaves for garnish (optional)

Instructions

1. In a small bowl, mix the ricotta cheese, 2 tbsp honey, and 1 tsp vanilla extract until smooth and well combined.
2. Take two serving glasses and begin layering: start with a spoonful of the ricotta mixture at the bottom, followed by a layer of mixed berries, and then a sprinkle of granola.
3. Repeat the layers until the glasses are filled, finishing with a final dollop of the ricotta mixture on top.
4. Garnish with fresh mint leaves if desired, and serve immediately or chill in the refrigerator for up to an hour before serving.

The magic of this parfait lies in the contrast between the creamy ricotta and the juicy, tangy berries, topped off with the crunch of granola for a perfect textural harmony.

Tip: For an extra touch of elegance, drizzle a little extra honey on top just before serving.

Ricotta Gnocchi with Sage Butter

Light as a cloud and rich in flavor, this Ricotta Gnocchi with Sage Butter is a dreamy dish that brings a touch of elegance to your weeknight dinner.

Ingredients

• 1 cup whole milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/4 teaspoon salt (for the sage butter)

Instructions

1. In a large bowl, mix together the ricotta, egg, Parmesan, 1/2 teaspoon salt, and black pepper until well combined.
2. Gradually add the flour, stirring until a soft dough forms. Be careful not to overmix.
3. On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into a 1/2-inch-thick rope, then cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter starts to brown and the sage is crispy, about 2 minutes. Stir in 1/4 teaspoon salt.
6. Toss the cooked gnocchi in the sage butter until evenly coated. Serve immediately.

The magic of this dish lies in the contrast between the pillowy gnocchi and the crispy sage, all brought together by the nutty brown butter.

Tip: For extra fluffy gnocchi, let the ricotta drain in a fine-mesh sieve for an hour before using.

Ricotta and Chocolate Chip Cookies

These Ricotta and Chocolate Chip Cookies are a delightful twist on the classic, offering a tender texture and a rich flavor that’s hard to resist.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
4. Mix in 1/2 cup ricotta cheese and 1 teaspoon vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup semi-sweet chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The ricotta adds a subtle creaminess to these cookies, making them irresistibly soft and moist with every bite.

Tip: For an extra chocolatey experience, try using dark chocolate chips instead of semi-sweet.

Ricotta Stuffed Peppers

These Ricotta Stuffed Peppers are a delightful twist on the classic, offering a creamy, herby filling that pairs perfectly with the sweet, tender peppers.

Ingredients

• 4 large bell peppers, any color
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a bowl, mix together the ricotta cheese, Parmesan cheese, chopped basil, minced garlic, salt, and black pepper until well combined.
3. Stuff each bell pepper with the ricotta mixture, packing it in gently.
4. Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
5. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is slightly golden.

The combination of creamy ricotta and fresh basil inside sweet roasted peppers creates a dish that’s as beautiful as it is flavorful, perfect for a light dinner or impressive side.

Tip: For an extra crunch, sprinkle some breadcrumbs on top before the final bake.

Ricotta and Pear Salad

This Ricotta and Pear Salad is a delightful blend of creamy and crisp textures, perfect for a light lunch or as a sophisticated side dish.

Ingredients

• 2 ripe pears, thinly sliced
• 1 cup fresh ricotta cheese
• 2 cups arugula
• 1/4 cup walnuts, roughly chopped
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the arugula and sliced pears.
2. Drizzle with 1 tbsp olive oil and gently toss to coat.
3. Add 1/2 tsp salt and 1/4 tsp black pepper, tossing again to distribute evenly.
4. Divide the salad among plates, then dollop with 1 cup fresh ricotta cheese.
5. Sprinkle 1/4 cup chopped walnuts over each serving.
6. Finish by drizzling 2 tbsp honey over the salads for a touch of sweetness.

The contrast between the creamy ricotta and the crisp pears, with a hint of honey, makes this salad a memorable dish that’s as beautiful as it is tasty.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Ricotta and Zucchini Fritters

These Ricotta and Zucchini Fritters are the perfect blend of creamy and crispy, making them an irresistible addition to your brunch or dinner table.

Ingredients

• 2 medium zucchinis, grated
• 1 cup ricotta cheese
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the zucchini, ricotta cheese, all-purpose flour, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm. The magic of these fritters lies in their contrast of textures—crispy on the outside, yet soft and creamy inside, thanks to the ricotta.

Tip: For an extra flavor boost, serve these fritters with a dollop of sour cream or a sprinkle of fresh herbs.

Ricotta and Tomato Bruschetta

This Ricotta and Tomato Bruschetta is a fresh twist on the classic, combining creamy ricotta with juicy tomatoes for a bite that’s bursting with flavor.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1 cup ricotta cheese
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush lightly with 1 tablespoon of olive oil. Bake for 10 minutes until crisp and golden.
2. In a bowl, mix the cherry tomatoes with the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and black pepper. Let sit for 5 minutes to marinate.
3. Spread a generous layer of ricotta cheese on each toasted baguette slice. Top with the marinated tomatoes and garnish with chopped basil.

The creamy ricotta balances the acidity of the tomatoes perfectly, making each bite a harmonious blend of textures and flavors.

Tip: For an extra flavor boost, drizzle a little honey over the ricotta before adding the tomatoes.

Ricotta and Mushroom Risotto

This creamy Ricotta and Mushroom Risotto is a comforting dish that brings a touch of elegance to your weeknight dinners, with the earthy flavors of mushrooms perfectly complementing the smooth ricotta.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup ricotta cheese
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 5 minutes.
3. Stir in the Arborio rice, coating it with the oil and vegetables, and toast for 1 minute.
4. Pour in 1/2 cup white wine, stirring constantly until the liquid is absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1 cup ricotta cheese, 1/4 cup Parmesan cheese, and 2 tbsp butter until well combined and creamy.
7. Garnish with fresh parsley before serving.

The magic of this risotto lies in the creamy texture of the ricotta, which melts beautifully into the rice, creating a luxurious dish that’s surprisingly simple to make.

Tip: For an extra flavor boost, try using a mix of wild mushrooms.

Ricotta and Pumpkin Ravioli

Imagine biting into tender ravioli pockets filled with the creamy sweetness of ricotta and the earthy warmth of pumpkin—this dish is a hug in every bite.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 package (about 12 oz) round wonton wrappers
• 1 egg, beaten
• 2 tablespoons olive oil
• 2 tablespoons butter
• Fresh sage leaves for garnish

Instructions

1. In a bowl, mix 1 cup ricotta cheese, 1/2 cup pumpkin puree, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg until well combined.
2. Lay out wonton wrappers on a clean surface. Place 1 teaspoon of the ricotta-pumpkin mixture in the center of each wrapper.
3. Brush the edges of the wrappers with the beaten egg, then fold over to form half-moons, pressing edges to seal.
4. Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float to the surface.
5. Meanwhile, heat 2 tablespoons olive oil and 2 tablespoons butter in a pan over medium heat. Add cooked ravioli and sauté for 1-2 minutes until lightly golden.
6. Garnish with fresh sage leaves before serving.

The magic of this dish lies in the contrast between the crispy, buttery exterior and the soft, flavorful filling—a texture play that’s sure to impress.

Tip: For an extra flavor boost, drizzle the finished dish with a bit of honey or sprinkle with toasted walnuts.

Ricotta and Almond Tart

This Ricotta and Almond Tart is a delightful blend of creamy and nutty flavors, perfect for those who appreciate a dessert that’s both rich and subtly sophisticated.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 1/2 cups ricotta cheese
• 1/2 cup powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Sliced almonds for garnish

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup ground almonds, 1/2 cup unsalted butter, and 1/4 cup granulated sugar. Pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and pulse until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes.
3. Bake the crust for 15 minutes until lightly golden. Let it cool slightly.
4. In a bowl, whisk together 1 1/2 cups ricotta cheese, 1/2 cup powdered sugar, 2 large eggs, 1 tsp vanilla extract, and 1/4 tsp almond extract until smooth. Pour the filling into the crust.
5. Sprinkle sliced almonds over the top. Bake for 30 minutes until the filling is set and the edges are golden.
6. Allow the tart to cool before serving. The contrast between the crisp almond crust and the creamy ricotta filling makes this tart a standout dessert.

Tip: For an extra touch of elegance, dust the cooled tart with powdered sugar before serving.

Conclusion

With 18 mouthwatering ricotta cheese recipes, there’s something for every occasion and taste. Whether you’re whipping up a quick weeknight dinner or preparing a special brunch, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!

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