I'm a cooking journalist and here are my 3 favorite savory recipes with ricotta

When the sunny days arrive, fresh cheeses such as ricotta, cream cheese, labneh, cottage cheese or even petit-suisse delight lovers of freshness. With fresh herbs, small spring vegetables, a piece of crusty bread or breadsticks, you don't need much more to enjoy.

Milky taste, whiteness and grainy texture, while being low in fat, this is the CV of this pretty Italian cheese which can be used as stuffing with pasta as in a fritter version or as an aperitif spread.

Three recipes to discover without delay.

Recipe #1: conchiglioni with peas, ricotta and pesto

A perfect spring delight!

How do we do ? Mix 40 g of basil, 50 g of grated parmesan, 1 clove of peeled garlic and 50 g of pine nuts, with 8 tbsp. tablespoon of olive oil.
We cook 500 g of conchiglioni on one side, and on the other we blanch 250 g of fresh peas for 5 minutes, then we rinse them under ice water.
Mix 100 g of grated pecorino with 200 g of ricotta, the juice and zest of 1 organic lemon, 3 tbsp. tablespoon of olive oil.
We garnish the inside of the drained pasta, then we place the conchiglioni in a baking dish. Add the peas and a little pesto before baking for 5 minutes under the hot grill.
Serve with pesto, a few lemon wedges and a little basil.

For 4 people

Discover the recipe for Conchiglioni with peas, ricotta and pesto

Recipe no. 2: ricotta fritters and tomato salad with chili

A fresh and colorful starter as we like them.

How do we do ? For the condiment, cut 1 red pepper in half, remove the grains and finely chop. We cut 3 large, very ripe tomatoes into small cubes. We chop 4 sprigs of basil. In a bowl, mix the tomatoes and chili pepper, sprinkle with the juice of 1 lime, add the basil, 2 tbsp. tablespoon of olive oil and 2 tbsp. pine nuts.
The donuts: mix 500 g of drained ricotta, 3 tbsp. freshly grated parmesan, 1 tbsp. tablespoons of flour, 2 beaten eggs, salt and pepper. We reserve 30 minutes in the fridge.
Heat the frying oil in a large frying pan and fry 1 tbsp. tablespoons of dough per donut, turning them after 2 minutes.
The donuts are served with the condiment.

For 4 people

Discover the recipe for Ricotta Fritters and Tomato and Chili Salad

Recipe no. 3: green olive cream, ricotta and basil

A very easy spread to prepare.

How do we do ? Finely slice 150 g of green olives. Chop 1/2 yellow onion and 1 peeled garlic clove.
Mix 200 g of ricotta with the olives, garlic, onion, a few chopped basil leaves, 1 tbsp. tablespoon of olive oil and a few turns of the pepper mill.

For 4 people

Discover the recipe for Green olive cream, ricotta and basil

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