25 Things to Make With Ricotta That Aren’t Lasagna

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ricotta is one of the most versatile ingredients in the fridge, yet so many tubs end up waiting for the next lasagna night. That is a shame, because this soft, creamy, mildly sweet cheese works in breakfasts, dips, pastas, mains and desserts.

Its gentle flavor takes on whatever you pair it with. Add honey and it becomes a treat, add lemon and herbs and it turns fresh and savory, bake it and it puffs up golden and custardy.

Below are 25 things to make with ricotta that aren’t lasagna, grouped into breakfast and brunch, dips and starters, pasta and mains, and desserts, plus how to make your own fresh ricotta. Each recipe includes a short ingredient list, simple steps and a pro tip.

Choosing the Best Ricotta

Whole-milk ricotta has the creamiest texture and richest flavor, and it is the best choice for most of these recipes. Part-skim ricotta works in baked dishes but can taste a little grainy when served fresh.

Look for ricotta with a short ingredient list, ideally just milk, vinegar or citric acid, and salt. Fresh ricotta from a deli or cheese shop is a special treat for toasts and dips.

How to Drain Ricotta

Some ricotta is quite wet, which can make baked dishes watery. For fritters, gnocchi, cheesecake and stuffed pasta, drain it first.

Line a sieve with cheesecloth or a coffee filter, set it over a bowl, add the ricotta and refrigerate for 30 minutes to a few hours. You will be surprised how much liquid drips out.

Storing Ricotta

Keep opened ricotta covered in the fridge and use it within about five days. Always use a clean spoon to avoid introducing bacteria.

Ricotta can be frozen for baking, though the texture becomes slightly grainy. Thaw it overnight in the fridge, stir well and use it in cooked dishes rather than fresh recipes.

25 Things to Make With Ricotta

The recipes are grouped into breakfast and brunch, dips and starters, pasta and mains, and desserts. Most use simple pantry staples, and many come together in under 30 minutes.

Breakfast and Brunch

1. Whipped Ricotta Toast With Honey

Whipped ricotta toast is the easiest way to turn a slice of bread into a café-worthy breakfast. Whipping ricotta makes it light, smooth and spreadable, and honey brings out its natural sweetness.

You will need:

• 1 cup whole-milk ricotta
• 1 tablespoon olive oil
• Pinch of salt and lemon zest
• 2 thick slices sourdough, toasted
• Honey, flaky salt, black pepper and thyme to serve

How to make it:

1. Blend the ricotta, olive oil, salt and lemon zest in a food processor for 1 to 2 minutes until silky.
2. Toast the sourdough until golden and crisp.
3. Spread a thick layer of whipped ricotta on each slice.
4. Drizzle with honey and finish with flaky salt, pepper and fresh thyme.

Pro tip: Try savory toppings too, like sliced tomatoes and basil, smashed peas and mint, or roasted mushrooms.

Hamilton Beach Food Processor & Vegetable Chopper

Check Price on Amazon

2. Lemon Ricotta Pancakes

Lemon ricotta pancakes are tender, fluffy and lightly tangy. Ricotta adds moisture and richness, so the pancakes stay soft even after they cool.

You will need:

• 1 cup ricotta
• 3/4 cup milk
• 2 eggs
• Zest and juice of 1 lemon
• 1 cup all-purpose flour
• 1 tablespoon sugar, 1 teaspoon baking powder, pinch of salt

How to make it:

1. Whisk the ricotta, milk, eggs, lemon zest and juice until smooth.
2. In another bowl, combine the flour, sugar, baking powder and salt, then fold into the wet ingredients until just combined.
3. Cook scoops of batter on a buttered griddle over medium heat until bubbles form, then flip and cook until golden.
4. Serve with berries, maple syrup and a dollop of ricotta.

Pro tip: Don’t overmix the batter. A few lumps keep the pancakes light and fluffy.

Presto 22-Inch Electric Ceramic Griddle

Check Price on Amazon

3. Spinach and Ricotta Frittata

A spinach and ricotta frittata is a quick, protein-packed meal for breakfast, lunch or dinner. Dollops of ricotta melt into creamy pockets throughout the eggs.

You will need:

• 8 eggs
• 1/3 cup milk
• 2 cups baby spinach
• 1/2 cup ricotta
• 1/4 cup grated parmesan
• Cherry tomatoes, salt, pepper and basil

How to make it:

1. Heat the oven to 375°F (190°C). Whisk the eggs, milk, parmesan, salt and pepper.
2. Wilt the spinach in an oiled oven-safe skillet, then pour in the eggs.
3. Dot spoonfuls of ricotta and halved cherry tomatoes over the top.
4. Cook on the stove for 3 minutes, then bake for 12 to 15 minutes until just set.

Pro tip: Pull the frittata out while the center still has a slight wobble. It will finish cooking from the residual heat.

Lodge Pre-Seasoned Cast Iron Skillet

Check Price on Amazon

4. Lemon Ricotta Muffins

Lemon ricotta muffins are moist, tender and bright with citrus. Ricotta keeps them soft for days, making them perfect for meal prep.

You will need:

• 1 3/4 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder, 1/2 teaspoon salt
• 1 cup ricotta
• 2 eggs, 1/3 cup melted butter
• Zest and juice of 2 lemons

How to make it:

1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan.
2. Mix the dry ingredients in one bowl and the ricotta, eggs, butter, lemon zest and juice in another.
3. Fold the wet ingredients into the dry until just combined, then fill the muffin cups.
4. Bake for 18 to 20 minutes and drizzle with a simple lemon glaze once cool.

Pro tip: Add a handful of blueberries or raspberries for a fruity twist.

Wilton Gold Non-Stick 12-Cup Muffin Pan

Check Price on Amazon

5. Ricotta-Stuffed French Toast

Ricotta-stuffed French toast feels indulgent but is easy enough for a weekend breakfast. The creamy filling is lightly sweetened and flavored with vanilla.

You will need:

• 4 thick slices brioche
• 1/2 cup ricotta
• 1 tablespoon powdered sugar, 1/2 teaspoon vanilla
• 2 eggs, 1/2 cup milk, cinnamon
• Butter for cooking
• Strawberries and maple syrup to serve

How to make it:

1. Mix the ricotta with powdered sugar and vanilla, and spread it between two slices of brioche to make sandwiches.
2. Whisk the eggs, milk and a pinch of cinnamon.
3. Dip each sandwich briefly in the egg mixture on both sides.
4. Cook in butter over medium heat until golden on both sides, then serve with berries and syrup.

Pro tip: Use day-old bread. It soaks up the custard without falling apart.

OXO Good Grips Balloon Whisk

Check Price on Amazon

Dips and Starters

6. Baked Ricotta Dip

Baked ricotta dip is a crowd-pleasing appetizer that takes minutes to prepare. It bakes into a golden, bubbly, custardy dip perfect for scooping.

You will need:

• 2 cups ricotta
• 1/2 cup grated parmesan
• 1 egg
• 1 garlic clove, grated
• Lemon zest, chopped herbs, salt and pepper
• Olive oil and chili flakes to top

How to make it:

1. Heat the oven to 400°F (200°C).
2. Mix the ricotta, parmesan, egg, garlic, lemon zest, herbs, salt and pepper.
3. Spread in a small baking dish and drizzle with olive oil.
4. Bake for 20 to 25 minutes until golden and bubbling, then top with chili flakes and serve with crostini.

Pro tip: Add a spoonful of pesto swirled through the top before baking for extra color and flavor.

Lodge Essential Enamel Cast Iron Braiser

Check Price on Amazon

7. Whipped Ricotta With Roasted Grapes

Whipped ricotta with roasted grapes is an elegant appetizer that looks impressive but is very simple. Roasting grapes makes them jammy and sweet.

You will need:

• 2 cups red seedless grapes
• 1 tablespoon olive oil, 1 teaspoon balsamic vinegar
• A few rosemary sprigs
• 1 1/2 cups whipped ricotta
• Honey and crushed pistachios
• Grilled bread to serve

How to make it:

1. Heat the oven to 425°F (220°C). Toss grapes with olive oil, balsamic and rosemary on a sheet pan.
2. Roast for 15 to 20 minutes until blistered and jammy.
3. Spread whipped ricotta in a shallow bowl.
4. Top with the warm grapes, a drizzle of honey and pistachios, and serve with bread.

Pro tip: Swap grapes for roasted cherry tomatoes for a savory version.

Nordic Ware Naturals Half Sheet Pan

Check Price on Amazon

8. Ricotta and Tomato Crostini

Ricotta and tomato crostini are a perfect summer starter. Creamy ricotta and sweet tomatoes make a fresh, colorful bite.

You will need:

• 1 baguette, sliced
• Olive oil
• 1 cup ricotta
• 2 cups cherry tomatoes
• Fresh basil
• Balsamic glaze, salt and pepper

How to make it:

1. Brush baguette slices with olive oil and toast until crisp.
2. Blister the tomatoes in a hot pan with a little oil and salt.
3. Spread ricotta on each crostini and top with tomatoes.
4. Finish with basil and a drizzle of balsamic glaze.

Pro tip: Rub each toasted crostini with a cut garlic clove for extra flavor.

Sonder Los Angeles Acacia Wood Serving Board

Check Price on Amazon

9. Ricotta-Stuffed Mini Peppers

Ricotta-stuffed mini peppers are colorful, bite-sized and perfect for parties. The sweet peppers soften in the oven around a creamy herb filling.

You will need:

• 12 mini sweet peppers, halved and seeded
• 1 cup ricotta
• 1/4 cup grated parmesan
• 1 garlic clove, minced
• Chopped parsley and basil
• Breadcrumbs and olive oil

How to make it:

1. Heat the oven to 400°F (200°C).
2. Mix the ricotta, parmesan, garlic and herbs, and season well.
3. Fill each pepper half and place on a baking sheet.
4. Sprinkle with breadcrumbs, drizzle with oil and bake for 15 to 18 minutes until golden.

Pro tip: Use a piping bag or a zip-top bag with the corner snipped to fill peppers quickly and neatly.

10. Zucchini Ricotta Fritters

Zucchini ricotta fritters are a delicious way to use summer zucchini. Ricotta keeps them tender inside while the outside fries up crisp.

You will need:

• 2 medium zucchini, grated
• 1 teaspoon salt
• 1/2 cup ricotta
• 1 egg
• 1/2 cup flour, 1/4 cup parmesan
• Fresh dill or mint, olive oil for frying

How to make it:

1. Toss the grated zucchini with salt and let it sit 10 minutes, then squeeze out as much liquid as possible.
2. Mix with the ricotta, egg, flour, parmesan and herbs.
3. Fry spoonfuls in hot oil for 2 to 3 minutes per side until golden.
4. Drain on paper towels and serve with lemon wedges.

Pro tip: Squeeze the zucchini really well. Excess water is the main reason fritters fall apart.

Spring Chef XL Stainless Steel Box Grater

Check Price on Amazon

Pasta and Mains

11. Brown Butter Lemon Ricotta Pasta

Brown butter lemon ricotta pasta is a quick, creamy weeknight dinner. The ricotta melts into a silky sauce with lemon, parmesan and pasta water.

You will need:

• 12 oz rigatoni or penne
• 4 tablespoons butter
• A handful of sage leaves
• 1 cup ricotta
• Zest and juice of 1 lemon
• 1/2 cup grated parmesan, salt and pepper

How to make it:

1. Cook the pasta in salted water, reserving 1 cup of pasta water.
2. Brown the butter with the sage until nutty and the leaves are crisp.
3. Mix the ricotta, lemon zest and juice, parmesan and a splash of pasta water.
4. Toss the pasta with the ricotta mixture and brown butter, loosening with more pasta water as needed.

Pro tip: Add peas, spinach or roasted vegetables to turn it into a complete one-bowl meal.

Microplane Premium Classic Zester

Check Price on Amazon

12. Homemade Ricotta Gnocchi

Homemade ricotta gnocchi are much easier than potato gnocchi and come out light and pillowy. They are ready in about 30 minutes.

You will need:

• 1 cup well-drained ricotta
• 1 egg
• 1/2 cup grated parmesan
• 1 cup flour, plus extra for dusting
• Pinch of salt and nutmeg
• Tomato sauce or brown butter to serve

How to make it:

1. Mix the ricotta, egg, parmesan, salt and nutmeg, then stir in the flour to make a soft dough.
2. Divide into ropes on a floured surface and cut into 1-inch pieces.
3. Roll over a gnocchi board or fork for ridges if you like.
4. Boil in salted water until they float, then toss with sauce.

Pro tip: Keep the dough soft. Too much flour makes gnocchi heavy and dense.

Fante’s Beechwood Gnocchi Board

Check Price on Amazon

13. Spinach and Ricotta Stuffed Shells

Spinach and ricotta stuffed shells give you all the cozy flavor of baked pasta without layering lasagna. They are great for feeding a crowd.

You will need:

• 20 jumbo pasta shells
• 2 cups ricotta
• 2 cups chopped spinach
• 1 egg, 1/2 cup parmesan
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella

How to make it:

1. Heat the oven to 375°F (190°C) and cook the shells until just al dente.
2. Mix the ricotta, spinach, egg and parmesan.
3. Spread marinara in a baking dish, fill each shell and arrange on top.
4. Cover with more sauce and mozzarella and bake for 25 minutes until bubbling.

Pro tip: Assemble ahead and refrigerate overnight. Add 10 minutes to the baking time.

DOWAN 9×13 Ceramic Casserole Dish

Check Price on Amazon

14. Tender Ricotta Meatballs

Ricotta meatballs are incredibly tender and juicy. The ricotta keeps them light and moist as they simmer in tomato sauce.

You will need:

• 1 lb ground beef or a beef and pork mix
• 1/2 cup ricotta
• 1/3 cup breadcrumbs
• 1 egg, 1/4 cup parmesan
• 2 garlic cloves, chopped parsley, salt and pepper
• 3 cups marinara sauce

How to make it:

1. Gently mix all ingredients except the sauce until combined.
2. Scoop and roll into 1 1/2-inch balls.
3. Brown in an oiled skillet, then add the marinara.
4. Simmer gently for 20 minutes until cooked through.

Pro tip: Use a cookie scoop to make evenly sized meatballs that cook at the same rate.

OXO Good Grips Medium Cookie Scoop

Check Price on Amazon

15. White Pizza With Ricotta

White pizza with ricotta is creamy, garlicky and wonderfully simple. Dollops of ricotta and mozzarella replace tomato sauce.

You will need:

• 1 pizza dough
• 2 tablespoons olive oil, 2 garlic cloves, minced
• 1 cup shredded mozzarella
• 3/4 cup ricotta
• Grated parmesan
• Arugula and lemon to finish

How to make it:

1. Heat the oven and a pizza stone to 500°F (260°C).
2. Stretch the dough and brush with garlic olive oil.
3. Top with mozzarella and dollops of ricotta and sprinkle with parmesan.
4. Bake for 10 to 12 minutes and finish with lemony arugula.

Pro tip: Season the ricotta with salt, pepper and lemon zest before dolloping. It makes a big difference.

Hans Grill Pizza Stone with Peel

Check Price on Amazon

16. Ricotta and Spinach Stuffed Chicken

Ricotta and spinach stuffed chicken is an easy dinner that looks impressive. The creamy filling keeps the chicken juicy.

You will need:

• 4 boneless chicken breasts
• 1 cup ricotta
• 1 cup chopped spinach
• 1/4 cup parmesan, 1 garlic clove
• Salt, pepper and Italian seasoning
• Olive oil

How to make it:

1. Heat the oven to 400°F (200°C) and cut a pocket into each chicken breast.
2. Mix the ricotta, spinach, parmesan and garlic and stuff into each pocket.
3. Season the outside, sear in an oven-safe pan for 2 to 3 minutes per side.
4. Bake for 18 to 22 minutes until the chicken reaches 165°F (74°C).

Pro tip: Use a meat thermometer to avoid overcooking. It is the best way to keep chicken juicy.

TempPro Instant Read Meat Thermometer

Check Price on Amazon

17. Savory Ricotta Galette

A savory ricotta galette is a rustic, free-form tart filled with creamy ricotta and fresh vegetables. It is lovely for brunch or a light dinner.

You will need:

• 1 pie crust or puff pastry
• 1 cup ricotta
• 1/4 cup parmesan, 1 egg yolk
• 2 medium tomatoes, sliced
• Fresh basil, salt and pepper
• 1 egg for egg wash

How to make it:

1. Heat the oven to 400°F (200°C) and roll the pastry into a 12-inch circle.
2. Mix the ricotta, parmesan and egg yolk and spread over the center, leaving a 2-inch border.
3. Layer tomatoes on top, season and fold the edges over.
4. Brush with egg wash and bake for 35 to 40 minutes until golden.

Pro tip: Salt the tomato slices and let them drain on paper towels for 10 minutes to prevent a soggy crust.

17-Inch Wooden French Rolling Pin

Check Price on Amazon

18. Ricotta and Ham Calzones

Ricotta and ham calzones are a fun, handheld dinner. A creamy ricotta filling with mozzarella and ham is sealed inside pizza dough.

You will need:

• 1 lb pizza dough
• 1 cup ricotta
• 1 cup shredded mozzarella
• 4 oz chopped ham
• 1/4 cup parmesan, Italian seasoning
• Marinara for dipping

How to make it:

1. Heat the oven to 450°F (230°C) and divide the dough into four pieces.
2. Roll each into a circle and fill one half with ricotta, mozzarella, ham and parmesan.
3. Fold over, crimp the edges and cut a small steam vent.
4. Bake for 15 to 18 minutes until golden and serve with marinara.

Pro tip: Swap ham for spinach and mushrooms to make a vegetarian version.

Hans Grill Pizza Stone with Peel

Check Price on Amazon

19. Ricotta-Stuffed Zucchini Boats

Ricotta-stuffed zucchini boats are a light, low-carb dinner. Zucchini halves are filled with ricotta, sauce and cheese and baked until tender.

You will need:

• 4 medium zucchini, halved lengthwise
• 1 cup ricotta
• 1/4 cup parmesan, 1 egg
• 1 cup marinara
• 1 cup shredded mozzarella
• Fresh basil

How to make it:

1. Heat the oven to 400°F (200°C) and scoop out the zucchini centers.
2. Mix the ricotta, parmesan and egg.
3. Fill each zucchini half with ricotta, top with marinara and mozzarella.
4. Bake for 20 to 25 minutes until tender and bubbling.

Pro tip: Chop the scooped-out zucchini and mix it into the filling so nothing goes to waste.

DOWAN 9×13 Ceramic Casserole Dish

Check Price on Amazon

Desserts

20. Mini Ricotta Cheesecake Bites

Mini ricotta cheesecake bites are lighter than classic cheesecake but just as creamy. They are perfect for parties and portion control.

You will need:

• 1 cup graham cracker crumbs, 3 tablespoons melted butter
• 1 cup ricotta
• 4 oz cream cheese
• 1/3 cup sugar
• 1 egg, 1 teaspoon vanilla, lemon zest
• Fresh berries to top

How to make it:

1. Heat the oven to 325°F (160°C) and grease a mini muffin pan.
2. Press the crumb mixture into each cup.
3. Blend the ricotta, cream cheese, sugar, egg, vanilla and zest until smooth and spoon over the crusts.
4. Bake for 15 to 18 minutes, cool and chill before topping with berries.

Pro tip: Blend the filling well for a silky texture, since ricotta can be slightly grainy.

Wilton Gold Non-Stick Mini Muffin Pan

Check Price on Amazon

21. No-Churn Ricotta Ice Cream

No-churn ricotta ice cream is creamy, slightly tangy and needs no machine. It tastes like a frozen cannoli filling.

You will need:

• 1 1/2 cups ricotta
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 teaspoon vanilla
• Pinch of salt
• Honey and pistachios to serve

How to make it:

1. Blend the ricotta, condensed milk, vanilla and salt until smooth.
2. Whip the heavy cream to stiff peaks and fold into the ricotta mixture.
3. Spread in a loaf pan or ice cream container.
4. Freeze for at least 6 hours, then scoop and serve with honey and pistachios.

Pro tip: Fold in mini chocolate chips and orange zest for a cannoli-inspired flavor.

SUMO Reusable Ice Cream Containers with Lids

Check Price on Amazon

22. Easy Cannoli Dip

Cannoli dip has all the flavor of the classic Italian pastry in an easy, scoopable dessert. It is a hit at parties.

You will need:

• 1 1/2 cups ricotta, drained
• 4 oz mascarpone or cream cheese
• 3/4 cup powdered sugar
• 1 teaspoon vanilla, orange zest
• 1/2 cup mini chocolate chips
• Broken waffle cones, cookies and fruit for dipping

How to make it:

1. Beat the ricotta, mascarpone, powdered sugar, vanilla and zest until smooth.
2. Fold in the chocolate chips.
3. Chill for 30 minutes.
4. Serve with waffle cone pieces, cookies and strawberries.

Pro tip: Drain the ricotta well first so the dip stays thick and creamy.

Hamilton Beach 6-Speed Electric Hand Mixer

Check Price on Amazon

23. Italian Ricotta Cookies

Italian ricotta cookies are soft, cakey and topped with a sweet glaze and sprinkles. They are a classic for holidays and celebrations.

You will need:

• 2 1/2 cups flour
• 1 teaspoon baking powder, 1/2 teaspoon salt
• 1/2 cup butter, 1 cup sugar
• 1 cup ricotta, 1 egg, 1 teaspoon vanilla
• Powdered sugar and milk for glaze
• Sprinkles

How to make it:

1. Heat the oven to 350°F (175°C) and line baking sheets.
2. Cream the butter and sugar, then beat in the ricotta, egg and vanilla.
3. Mix in the dry ingredients and scoop tablespoon-sized balls onto the sheets.
4. Bake for 12 to 14 minutes, cool, then glaze and add sprinkles.

Pro tip: Chill the dough for 30 minutes if it feels too soft to scoop.

Amazon Basics Silicone Baking Mats

Check Price on Amazon

24. Lemon Olive Oil Ricotta Cake

Lemon olive oil ricotta cake is moist, tender and simple. Olive oil and ricotta give it a beautiful crumb that stays soft for days.

You will need:

• 1 1/2 cups flour
• 2 teaspoons baking powder, 1/2 teaspoon salt
• 1 cup ricotta
• 3/4 cup sugar, 3 eggs
• 1/2 cup olive oil
• Zest and juice of 2 lemons

How to make it:

1. Heat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Whisk the ricotta, sugar, eggs, olive oil, lemon zest and juice.
3. Fold in the dry ingredients until just combined.
4. Bake for 35 to 40 minutes, cool and dust with powdered sugar.

Pro tip: Use a mild, fruity olive oil so it complements the lemon rather than overpowering it.

HIWARE 9-Inch Non-Stick Springform Pan

Check Price on Amazon

Bonus: Homemade Ricotta

25. Make Your Own Fresh Ricotta

Homemade ricotta is surprisingly easy and tastes fresher and creamier than most store-bought versions. You only need milk, cream, lemon juice and salt.

You will need:

• 4 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice or white vinegar
• Cheesecloth and a fine sieve

How to make it:

1. Heat the milk, cream and salt in a heavy pot to about 190°F (88°C), stirring occasionally.
2. Remove from the heat, stir in the lemon juice gently and let sit for 5 minutes as curds form.
3. Line a sieve with cheesecloth and pour in the curds.
4. Drain for 10 to 60 minutes depending on how thick you like it, then refrigerate.

Pro tip: Drain briefly for soft, creamy ricotta for toast, or longer for a firmer texture for baking.

Regency Wraps 100% Cotton Ultra Fine Cheesecloth

Check Price on Amazon

TempPro Instant Read Meat Thermometer

Check Price on Amazon

Tips for Cooking With Ricotta

Season ricotta well. On its own it is mild, so salt, pepper, lemon zest and herbs make a big difference in savory dishes.

Drain wet ricotta for baking and frying, but keep it creamy for spreads and dips.

Whip ricotta in a food processor for the smoothest, silkiest texture.

Use leftover ricotta within a few days, or freeze it for baked recipes.

Frequently Asked Questions

Can I substitute cottage cheese for ricotta?

Yes, in many baked recipes. Blend cottage cheese until smooth for a texture closer to ricotta.

Is ricotta healthy?

Ricotta is a good source of protein and calcium. Part-skim versions are lower in fat, though whole-milk ricotta tastes creamier.

Can you freeze ricotta?

Yes, for baking. The texture becomes slightly grainy, so use thawed ricotta in cooked dishes rather than fresh recipes.

How long does ricotta last after opening?

Usually about five days in the fridge. Keep it covered and always use a clean spoon.

Final Thoughts

Ricotta is far more than a lasagna filling. From breakfast toasts and pancakes to dips, pastas, mains and desserts, it adds creaminess and richness to almost anything.

Pick a recipe or two from this list the next time you have a tub in the fridge, or try making your own fresh ricotta. You may find it becomes a weekly staple.