Ricotta cheese is a mild, creamy white cheese that is a staple ingredient in many Italian dishes. It has a sweet, milky flavor and smooth, creamy texture that works well in both savory and sweet applications. Ricotta can be eaten fresh or incorporated into recipes that require baking or cooking, which leads many people to wonder: can you cook ricotta cheese?
The short answer is yes, absolutely. Ricotta cheese holds up remarkably well to cooking and baking, thanks to its high moisture content and delicate curds. When exposed to heat, ricotta cheese softens, warms, and melts down while still retaining its signature light, fluffy texture.
What is ricotta cheese?
To better understand how ricotta cheese behaves when cooked, it helps to first understand what ricotta cheese is and how it is made.
Ricotta is an Italian whey cheese made from the whey leftover during cheesemaking. The whey is reheated, causing the remaining proteins to precipitate out. These curds are collected, drained, and formed into the fresh white cheese known as ricotta.
True, authentic ricotta is made from the whey of sheep, goat, or water buffalo milk. Most ricotta today is made from cow’s milk whey. The term “ricotta” literally translates to “re-cooked” in Italian, referring to the reheating step that is unique to ricotta production.
Unlike many cheeses, ricotta is not subjected to fermentation or aging. This results in a very mild, delicate curd that is naturally sweet with a high moisture content. The soft, creamy curds and fresh taste are hallmarks of high-quality ricotta.
Ricotta nutrition
Ricotta cheese is a good source of nutrients, including:
- Protein – High-quality whey protein from the milk
- Calcium – Approximately 20-25% of the daily value per serving
- Vitamin A
- Riboflavin (B2)
- Vitamin B12
- Phosphorus
It is naturally low in fat, calories, and sodium compared to other cheeses. It also contains no lactose, making it safe for those with lactose intolerance.
How to cook with ricotta cheese
Ricotta cheese has a creamy, supple texture and mild flavor that lends itself well to cooking. Here are some of the best ways to cook with ricotta cheese:
Baking
One of the most common uses for ricotta is in baked Italian dishes like lasagna, manicotti, cannoli filling, cheesecake, and crostata. The high moisture content keeps ricotta from drying out or becoming rubbery when exposed to heat. Instead, it softens into a lush, creamy texture.
For baked recipes, whole milk or part-skim ricotta is preferred over fat-free, which can dry out. Make sure to drain excess moisture from the ricotta as well. This helps prevent the ricotta from seeping out and making the dish watery.
Sauces
When incorporated into sauces, ricotta cheese adds luxurious texture and a subtle sweetness. It melts beautifully into creamy sauce consistencies. Replace part of the cheese or cream called for in macaroni and cheese or alfredo sauce with ricotta for added richness.
Ricotta also shines in fresh sauces for pastas and gnocchi. Blend it with olive oil, lemon, garlic, and herbs for a simple filling sauce.
Filling and topping
The plush, spreadable texture of ricotta cheese makes it a natural filling for stuffed pastas and pizzas. Use it in place of cheese mixtures or meats. Ricotta fillings may need to be drained overnight to remove excess moisture.
It can also be whipped smooth and used to top casseroles, pastas, pizza, vegetables, and bruschetta. Sweetened ricotta makes an easy fruit dip.
Baking cubanolas and cannolis with ricotta filling
For an authentic Italian dessert experience, try baking cubanolas or cannolis with a ricotta filling. The ricotta custard is sandwiched between delicate, crispy pastry shells. When baking, the ricotta filling warms while still maintaining a light, airy texture.
Traditional ricotta filling consists of whole milk ricotta, powdered sugar, vanilla or almond extract, and sometimes citrus zest or chocolate chips. The filling can be decorated with candied fruit or nuts.
Cooking in recipes like lasagna or manicotti
Lasagna and manicotti require no-fail cheeses that become molten, creamy, and cohesive when baked. Ricotta is the ideal choice, oozing into every crevice of these baked pasta dishes.
Whole milk or part-skim ricotta is traditionally used. Make sure to drain excess whey before mixing it with eggs, shredded mozzarella, parmesan, herbs and spices. This filling firms up and holds its shape once baked into the hot pasta layers.
Blending into dips and spreads
Whip ricotta in the blender or food processor until completely smooth. Then blend in desired mix-ins to create quick dips, spreads, or condiments.
Try making a roasted garlic and herb ricotta dip, lemon-pepper ricotta spread, or an artichoke-parmesan ricotta dip. Use them as dips for bread, crackers, and vegetables or as garnishes for chicken, fish, or antipasti.
Using in quiches, frittatas, and casseroles
Soft, mild ricotta adds richness without overwhelming quiche, frittata, casserole, or other baked egg dishes. It seamlessly integrates into the batter or filling. Whole milk or part-skim varieties work best as they hold their shape when cooked.
For savory bakes, try mixing ricotta with sauteed spinach, sun-dried tomatoes, roasted veggies, or other fillings of choice before adding into the egg mixture.
Does ricotta cheese melt when cooked?
Yes, one of the best qualities of ricotta cheese is that it melts beautifully when baked or heated in recipes. It creates a lush, creamy texture without becoming greasy or separating.
The high moisture and fat content allows ricotta curds to soften and gradually melt when exposed to heat. Yet unlike other cheeses, ricotta does not fully liquefy or collapse when melted. Instead, it oozes into a cohesive, molten mass that adds moisture and richness to dishes.
This makes ricotta ideal for baking in lasagna, manicotti, or cheesecake where a melted but still intact texture is desirable. The proteins in ricotta coagulate and firm up, preventing a total meltdown.
When cooking ricotta on the stovetop, stirring helps distribute the heat evenly to achieve a creamy melted consistency without clumping or curdling.
What types of ricotta can be cooked?
Most types of fresh ricotta sold today can be cooked to good effect:
Whole milk and part skim ricotta
The higher fat content of whole milk (around 10%) and part-skim ricotta (5%) results in the creamiest melt and texture after cooking. Whole milk ricotta is especially well-suited for baking in desserts where a rich mouthfeel is prized.
Low moisture ricotta
Versatile low moisture ricotta undergoes an additional process to remove excess whey, yielding a drier, firmer curd. It holds its shape beautifully when cooked, making it perfect for stuffing into ravioli, manicotti, or cannoli shells.
Whey ricotta
For budget-friendly cooking, whey ricotta made from cow, goat or sheep milk whey provides excellent value. Though drier and less creamy than other ricottas, it melts smoothly into baked dishes.
Fresh ricotta
Fresh dairy ricotta has the highest moisture content. It requires draining before baking but yields supremely soft, creamy results when cooked. Fresh ricotta is ideal in recipes where a light, delicate texture is desired, like cheesecake or gnocchi.
Pasteurized vs. unpasteurized ricotta
Both pasteurized and unpasteurized (raw milk) ricotta can be cooked. However, raw milk ricotta does have a shorter shelf life and is not recommended for certain groups. Pasteurized ricotta is readily available andsafest for cooking.
What types of ricotta are not ideal for cooking?
While most ricotta varieties tolerate cooking well, there are a few exceptions:
Fat-free or skim milk ricotta
With little to no fat, reduced fat ricottas can dry out, curdle, and become chalky when baked or cooked. Stick to whole milk or part-skim products for the best cooked results.
Ricotta salata
Ricotta salata is a salted, pressed, drier variant used mainly for grating or crumbling. Since it is aged and low-moisture, ricotta salata does not melt well during cooking.
Ricotta forte
This specialty Sicilian ricotta is fermented and aged for a pungent, cheese-like flavor. Ricotta forte is not recommended for cooking as it can become quite firm and dry. It is best enjoyed fresh.
Expired or spoiled ricotta
Any ricotta cheese that is past its expiration date or has gone bad should not be cooked or consumed. Cook only with fresh, quality ricotta before the use-by date.
Tips for cooking with ricotta cheese
Follow these tips for ricotta success whenever baking or cooking:
– For the creamiest cooked texture, choose whole milk or part-skim ricotta.
– Drain excess liquid if the ricotta seems too moist, or mix in some dry cheese like Parmesan.
– Mix in eggs, cheese, and any add-ins before baking so the filling firms up properly.
– Prevent a watery finish by tenting baked dishes with foil towards the end.
– Stir ricotta constantly on the stovetop over low heat for the smoothest melted consistency.
– Remove ricotta from heat as soon as it reaches the desired creamy state to avoid curdling.
– Opt for low moisture or drier ricotta if making stuffed pasta or pastry fillings.
– Refrigerate any cooked dishes containing ricotta for food safety. Enjoy ricotta when freshly cooked for the best texture.
Common questions about cooking ricotta
Here are answers to some frequently asked questions about preparing ricotta cheese:
Can you bake with ricotta?
Yes, ricotta bakes beautifully. Its high moisture content prevents drying out in the oven. Ricotta is delicious baked into lasagna, vegetable tarts, cheesecake, or casseroles. Just make sure to drain excess whey first.
Does ricotta cheese melt?
Yes, ricotta becomes creamy, melted, and molten when heated while still retaining some structure. It melts nicely in baked pastas, sauces, soups, and fillings without becoming greasy.
Can you cook ricotta on the stovetop?
Absolutely. Gentle stovetop heating transforms ricotta into a silky, pourable sauce. Stir constantly over low heat to prevent burning or clumping, removing just before it reaches the desired consistency.
Can I bake with raw ricotta?
Yes, unpasteurized raw milk ricotta can be baked. However, it is not recommended for pregnant women, children, the elderly, or those with weakened immune systems due to potential pathogens. For safety, pasteurized ricotta is best for cooking.
Is ricotta good on pizza?
The mild, milky flavor and creamy melt of ricotta pair perfectly on pizza. Use dollops as a fresh finishing touch after baking or mix ricotta into the sauce for bonus richness. Just drain excess liquid first.
Recipes to cook with ricotta cheese
Here are some top-rated recipes for enjoying ricotta cheese cooked:
Baked Pasta and Ricotta Casserole
Ingredients:
– 12 oz pasta, penne or ziti
– 15 oz whole milk ricotta cheese
– 2 cups marinara sauce
– 1 egg
– 1 cup shredded mozzarella
– 1⁄4 cup parmesan cheese
– 2 garlic cloves, minced
– 1 tsp dried basil
– 1⁄4 tsp red pepper flakes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a large bowl, combine ricotta, egg, 1⁄2 cup mozzarella, parmesan, garlic, basil, red pepper flakes, salt, and pepper.
4. Add marinara sauce and cooked pasta and stir well until evenly coated.
5. Transfer pasta mixture to prepared baking dish. Top with remaining 1⁄2 cup mozzarella.
6. Bake for 25-30 minutes until hot and bubbling. Let stand 5 minutes before serving.
Lemon Ricotta Pancakes
Ingredients:
– 1 1⁄4 cups all-purpose flour
– 2 tsp baking powder
– 1⁄4 tsp salt
– 2 tbsp sugar
– 3⁄4 cup whole milk ricotta
– 2 large eggs
– 1⁄2 cup milk
– 2 tbsp lemon zest
– 1 tbsp lemon juice
– 2 tbsp unsalted butter, melted
– Additional butter for cooking
Instructions:
1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together ricotta, eggs, milk, lemon zest, and lemon juice.
3. Make a well in the center of the dry ingredients. Pour in wet ingredients and fold gently just until combined.
4. Heat a lightly greased griddle or skillet over medium heat. Pour about 1⁄4 cup batter per pancake onto the griddle.
5. Cook until bubbles begin to appear on surface and underside is golden brown, about 2-3 minutes per side.
6. Serve pancakes warm, topped with butter and syrup or lemon curd.
Three Cheese Spinach Manicotti
Ingredients:
– 12 manicotti pasta tubes
– 10 oz frozen spinach, thawed and drained
– 32 oz ricotta cheese
– 1 1⁄2 cups shredded mozzarella
– 1⁄2 cup parmesan cheese
– 3 eggs, lightly beaten
– 3 cloves garlic, minced
– 1 tsp dried basil
– 1⁄4 tsp nutmeg
– Salt and pepper to taste
– 4 cups marinara sauce
Instructions:
1. Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish.
2. Cook manicotti according to package directions until al dente. Drain and cool on a parchment-lined baking sheet.
3. Squeeze excess moisture from spinach. In a bowl, mix together ricotta, 1 cup mozzarella, parmesan, eggs, spinach, garlic, basil, nutmeg, salt, and pepper.
4. Spread 1⁄2 cup marinara sauce in prepared baking dish. Fill cooked manicotti tubes with ricotta-spinach mixture.
5. Arrange filled manicotti seam-side down in dish. Top with remaining marinara and mozzarella.
6. Bake for 40 minutes until hot and bubbling. Let stand 10 minutes before serving.
Conclusion
Ricotta cheese is a versatile ingredient that can be readily incorporated into many cooked dishes. Its soft, fresh curds melt down into a luscious texture when baked, while maintaining enough structure not to ooze. On the stovetop, ricotta transforms into a creamy, cohesive sauce with low heat and constant stirring. Whole milk or part-skim varieties deliver the best results. Draining excess moisture before cooking prevents a watery outcome. With endless savory and sweet possibilities, ricotta cheese is a cook’s secret weapon guaranteed to add deliciously creamy texture and subtle flavor to all kinds of recipes.