Dec 12, 2025 · This flexible cheese can easily be incorporated into your favorite appetizer, dinner or dessert recipes.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix.

Get Ricotta Cheesecake Recipe from Food NetworkPreheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls …

Get Ricotta Gnocchi Recipe from Food NetworkBring a large pot of salted water to a boil. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing ...

With over 1,200 reviews, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift or anytime treat. These classic Italian ricotta cookies are ...

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful ...

Get Homemade Ricotta Recipe from Food NetworkIn a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a …

Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes.

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