Homemade Ricotta and 11 Ways to Use It

If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.

Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We've been known to eat it straight from the spoon, like some people do with peanut butter or Nutella. Make it yourself, then put it to good use in these eleven recipes (though we've got about twenty more in our back pocket).

Creamy Homemade Ricotta by Jennifer Perillo

Olive Oil Ricotta Cake with Plums by Kenzi Wilbur

Pasta with Tomatoes, Corn, Squash, and Ricotta by Merrill Stubbs

Herbed Ricotta and Anchovy Crostini by Sagegreen

Diana Kennedy's Scrambled Ricotta (Requesón Revuelto a La Mexicana) by Genius Recipes

Sautéed Zucchini with Mint, Basil, and Walnuts by Marian Bull

Beet Ravioli with Goat Cheese, Ricotta, and Mint Filling by bethmichelle

Tartines with Ricotta and a Quick Apricot Compote by fiveandspice

Jennie's Homemade Manicotti by Jennifer Perillo

Fresh Ricotta Ice Cream by PRST

Swiss Chard and Lemon Ricotta Pasta by TheWimpyVegetarian

Orange Ricotta Pillows with Lillet Kumquat Compote by TheWimpyVegetarian

This article originally appeared on Food52.com: Homemade Ricotta and 11 Ways to Use It

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