Creamy spinach pasta
Combine cooked orecchiette with chopped baby spinach, thawed frozen peas, ricotta and salt in a frying pan until warmed. Season with pepper.
Blend 1 cup ricotta with 3 eggs and 1/4 cup chopped fresh herbs. Season with salt and pepper. Pour into a pie crust and bake at 350F until set, about 30 min.
Spread on fresh dough instead of using tomato sauce.
Smooth over crostini and top with chopped olives and sun-dried tomatoes. Drizzle with balsamic vinegar.
For more recipes with ricotta, click here.