1 3/4 cup
Enjoy this fresh Italian cheese in easy weeknight dinners or a light dessert - or just spread it on toast.
Low-fat ricotta: Omit cream. Ricotta will be less smooth. Use in any recipe.
Olive oil ricotta: Stir in 1 tbsp extra-virgin olive oil along with cream.
Herbed ricotta: Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream.
Lemon ricotta: Stir in 1 tbsp lemon zest along with cream.
Roasted-tomato crostini: Slice 1 pint grape tomatoes in half, toss with olive oil, chopped thyme, salt and pepper and roast on a baking sheet at 425F for 15 min. Spread Creamy Ricotta generously on toasted baguette slices and top with tomatoes. Drizzle with balsamic vinegar.
Ricotta dumplings: Whisk 2 eggs with 1 cup Olive Oil Ricotta, 1/2 tsp salt and 1/8 tsp each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tbsp balls into simmering salted water. Simmer until they float to the surface, 2 to 3 min. Drain and serve with any simple tomato sauce. Garnish with parmesan.
Creamy olive & herb pasta: Toss cooked bow tie pasta with Herbed Ricotta , chopped sun-dried tomatoes, chopped kalamata olives and cream in a frying pan until warmed. Season with pepper.
Honey-berry tartlets: Sweeten lemon ricotta with a little honey, then spoon into baked tart shells. Top with fresh berries and drizzle with more honey.
Kosher salt is best, as the iodine in table salt can make ricotta taste bitter.