Mini Cheesecake with Salmon
Mini salmon cheesecake - an Italian recipe, a wonderful combination of saltine crackers, cream cheese and salted salmon.
Ricotta Cheese
Ricotta is a cheese I often turn to when I want to bring a soft, airy texture to a dish. Unlike most traditional cheeses, ricotta is made from whey, the liquid that remains after making other cheeses. This makes it especially light, diet-friendly, and subtly sweet. In my kitchen, ricotta has become indispensable: I use it as a filling for pasta, an extra layer in lasagna, a base for tarts and rolls, a foundation for cheesecakes, pancakes, desserts, crepes, and even spreads for bread. I love how ricotta blends beautifully with both savory (garlic, herbs, Parmesan, lemon) and sweet (vanilla, zest, fruits, honey) ingredients. It can be used as a standalone element or as a base for complex flavor combinations. I add it to sauces for creaminess, mix it with vegetables in casseroles, or combine it with eggs for a fluffier texture. No matter the recipe, this cheese always lends a dish a sense of lightness and finesse – even in the simplest of preparations.
Recipes with Ricotta
Ricotta for Breakfast: From Spreads to Pancakes
Ricotta is a great choice for a light yet satisfying breakfast. I often use it instead of cream cheese or butter as a toast spread – mixing it with honey, berries, nuts, or diced fruit. It’s delicious, quick, and delightfully delicate. When I want something warm, I make ricotta pancakes: they turn out soft, fluffy, and creamy inside. I add eggs, a little flour, lemon zest or vanilla to the batter – the aroma is perfect. Another breakfast favorite is crepes with ricotta. I either fill them with the cheese mixed with honey or jam or add ricotta to the batter for a fluffier result. I also enjoy toast with ricotta, avocado, and a boiled egg – the combination of protein, healthy fats, and a light dairy flavor provides lasting energy. In summer, ricotta pairs wonderfully with melon, basil, and balsamic vinegar – an unexpected yet very refreshing mix. Ricotta breakfasts are always a play of textures and flavors – light, satisfying, and joyful.
Ricotta Desserts: Creamy, Light, and Delicate
Ricotta is one of my favorite ingredients for desserts. Its texture is ideal: not too fatty, not too dense, with a gentle hint of sweetness. I make baked casseroles with berries or dried fruit – mixing the cheese with egg, a bit of sugar, vanilla, and lemon zest. Baked until golden – it’s a light dessert you could even enjoy for breakfast. Ricotta also works beautifully in cheesecakes – I often prepare variations with an oat or almond flour crust. Another option is creams and mousses: I blend ricotta with honey, cream, orange zest, or cocoa for a simple cream served with berries or cookies. In summer, I make light ice cream – ricotta, cream, a bit of honey, and raspberries – blended and frozen. Ricotta is the perfect base for tarts and open pies: it doesn’t run, stays tender, and supports the flavor of the filling. Paired with peaches, pears, or figs, it creates a truly gourmet impression.
Pasta, Lasagna, and Other Hot Dishes with Ricotta
In hot dishes, ricotta shines as a filling and binding ingredient. I most often use it in pasta fillings – ravioli, cannelloni, manicotti. I mix it with cooked spinach, nutmeg, garlic, and Parmesan – creating a versatile stuffing. In lasagna, ricotta can replace béchamel or traditional ricotta – it adds lightness, creaminess, and makes the dish less fatty. Another option is stuffed vegetables: I fill eggplants or peppers with a mixture of ricotta, herbs, cheese, and spices. I bake them with tomato sauce or simply with olive oil. In casseroles with pumpkin or zucchini, ricotta works great between the vegetable layers or as a top layer beneath cheese. I also like adding dollops of ricotta directly to pasta before serving – for example, in spaghetti with lemon sauce or with tomatoes and basil. The cheese partially melts, creating creamy flavor pockets. Hot dishes with ricotta are always light – without compromising richness.
Appetizers, Toasts, and Spreads with Ricotta
When I need something quick and impressive, ricotta is my go-to. I use it for toast appetizers: ricotta with pear, honey, and thyme; or tomatoes, basil, and olive oil. A perfect match – grilled fig or peach with a pinch of sea salt. For savory options, I mix ricotta with mint, lemon zest, salt, and black pepper – a perfect spread for flatbread, crackers, or crispbread. I also use ricotta as a filling for tartlets or mini bruschetta – it holds its shape yet tastes soft and tender. Mixed with tuna, capers, and herbs, ricotta becomes a wonderful spread for sandwiches. For quick wraps or crepes, I just add spices and herbs, roll them up, and slice. Even deviled eggs can be made with a ricotta base – mixing it with yolks, Dijon mustard, and herbs. This cheese is a versatile foundation for dozens of variations, perfect for weekdays or festive occasions.
How to Choose, Store, and Pair Ricotta
I always pay attention to ricotta’s consistency: it should be tender, slightly moist, without excessive wateriness. For desserts, I choose a drier variety – it holds shape better. For pasta or sauces – a soft, creamy one. Italian ricotta made from cow’s milk is universal, but sometimes I come across sheep’s or buffalo milk versions – they’re richer and more intense. Some stores offer ricotta enriched with cream – ideal for spreads and creams. I store ricotta in a sealed container in the fridge, preferably using it within 3-4 days after opening. I don’t recommend freezing – its texture changes and no longer suits fresh dishes. Ricotta pairs beautifully with citrus, herbs, nuts, berries, tomatoes, mushrooms, and greens. It doesn’t clash with other cheeses, so I often combine it with Parmesan, feta, or soft goat cheese. Ricotta’s versatility allows for endless new recipes – effortlessly.