Ricotta Cavatelli

Ricotta Cavatelli are fresh handmade pasta hailing from Southern Italy and featuring only a few simple ingredients. They freeze really well, are fun to make, and are very versatile.

Andrew Carmellini's Whipped Sheep's Milk Ricotta

This is a seriously simply appetizer recipe. Feel free to jazz it up by topping with a few sliced figs, olives, or (if you're feeling fancy) shaved truffles. If you can't find sheep's milk ricotta, use the best cow's-milk ricotta...

Ricotta Pancakes

Ricotta pancakes / hotcakes are extra moist and fluffy. Easy to make, go wild with the toppings! Based on Bill Granger's recipe.

Baked ricotta

Need a party dish? Make this baked ricotta served with seared nectarine and sourdough. 

Panna Cotta

This is cereal milk Panna Cotta, the brilliant invention from the genius mind of Cristina Tosi of Milk Bar that launched an empire and was certainly an evolution of the pan a cotta. It's incredibly easy to make and a make-ahead dessert, it's refreshing, it's nostalgic, and but before we make cereal milk Panna Cotta, we need to learn what the hell Panna Cotta is in the first place so lets just jump right into it.

Vanilla, Cinnamon, and Lime Panna Cotta

This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten.

Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs)

Cauliflower cooked down into a savory-sweet sauce with Sicilian staples: anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs.

Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo)

Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of...

Ricotta Gelato

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins.

fresh RICOTTA from scratch plus whipped ricotta toast

Ricotta is a by-product of mozzarella making. Italian cheesemakers would make mozzarella and be left with all this whey and found that they could use that to make a whole other product from it and the result is ricotta, which literally means “recooked”. We aren’t cheesemakers so we don’t have whey but luckily we can replicate the process with good quality milk.