lemon ricotta

Easy meatless pasta with fresh arugula, mint, and lemon. Made in one pot without boiling the  pasta.

One Pot Lemon Ricotta Pasta

garlic cloves,

lemon + zest

tsp sea salt (more

tsp black pepper (more

low-sodium vegetable or chicken broth

whole milk ricotta

heavy cream

tbsp extra virgin olive oil

parmesan cheese

oz peas

oz fresh baby arugala

mint

In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon.

Add garlic, salt, pepper, and broth.

Give it a stir. Place on the stove top on high heat. Bring to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.

Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and creamy.

Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper (optional).

https://www.youtube.com/watch?v=g3lsEnOfzk8

Happy Monday! This week for #MeatlessMonday we are making this easy and delicious One Pot Pasta! It’s creamy from the ricotta and heavy cream, peppery from the arugula and the fresh mint and lemon really brightens everything up! Top with a little crushed red pepper for some nice heat! #FoodDolls

If meatless Monday is not your thing- don’t worry, serve it with chicken or shrimp!

Recipe: https://www.fooddolls.com/one-pot-lemon-ricotta-pasta/

Giada’s classic cookies get a makeover, and dare we say it, they’re even better than the original. The trick lies in the chilled cookie sheet and the type of ricotta used, resulting in an even lighter, fluffier, cookie. Go ahead, give ’em a try!

Giada's New & Improved Lemon Ricotta Cookies

all-purpose flour

baking powder

salt

unsalted butter

sugar

eggs (at room temperature)

15-ounce container whole milk ricotta cheese,

lemon juice

lemon

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

These lemon ricotta cookies are soft, zesty and perfectly balanced between rich and refreshing. Made with creamy ricotta and bright lemon zest, they’re the kind of cookie that vanishes the second you set them on the table - just like these no-bake lemon truffles. No glaze needed - these beauties shine with flavor and a pillowy texture all on their own. Whether you’re baking for spring brunch, a holiday party or just because, this easy recipe will quickly become a go-to in your cookie rotation.

Soft and Tangy Lemon Ricotta Cookies

whole milk ricotta (drained) (see tip below)

vanilla extract (or vanilla bean paste)

egg (beaten)

Drain the ricotta. Place the ricotta in a paper towel-lined bowl for 10–15 minutes. Make sure you don&#39;t skip this step since too much moisture can lead to cookies that spread too much or turn out too cakey!

Make the ricotta mixture. Using an electric hand mixer, beat the butter and drained ricotta together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually beat in the sugar until the mixture is light and fluffy.

Add in the wet ingredients. Pour in the beaten egg into the ricotta mixture, followed by the lemon zest and juice.

Mix the dry ingredients + combine with the wet. In a separate bowl, whisk together flour, baking powder and salt. In two parts, slowly stir the dry ingredients into the ricotta mixture until fully combined.

Chill the dough. Cover the bowl and refrigerate for at least an hour and a half or overnight. Don’t skip this step - it helps prevent the cookies from spreading!

Preheat the oven + scoop the cookies. Set the oven to 350°F. Using a small cookie scoop, portion out the cookies. Roll them into a ball using your hands, flatten slightly and place on a parchment-lined baking sheet. If the cookie batter is too soft as you scoop/flatten it out, pop the batter in the freezer for 15 minutes until it firms up a bit.

Bake. Place the cookie sheet in the oven and bake for 10–12 minutes, or until edges are just lightly golden.

Cool and enjoy. Leave the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack and enjoy!

Made these yesterday. They were super easy to make and the perfect amount of lemon flavor. Will be making them again!

Super delicious recipe! Cookies came out soft and almost like a cake like texture. Will definitely be making again and may even change the lemon for orange!

Super good! Cookies came out soft and a had little bit of a cake feel to them. Will definitely make them again. Thinking of switching the lemon for orange to change it up !

This Spicy Ricotta Dip with Hot Honey is a creamy, flavorful appetizer featuring smooth ricotta cheese blended with fresh lemon, olive oil, and spices, topped with a sweet and spicy honey drizzle and toasted walnuts for crunch. Perfect served with crackers or crostini, it offers a delightful balance of creamy, citrusy, sweet, and spicy notes in every bite.

Spicy Ricotta Dip with Hot Honey Recipe

ricotta cheese

black pepper

olive oil

salt (Morton Coarse Kosher Salt recommended)

tsp crushed chili flakes

runny honey

tsp spicy sauce (such as Frank’s RedHot)

walnuts (toasted for deeper flavor)

rosemary

Prepare the ricotta mixture

In a food processor or high-speed blender, combine the ricotta cheese, lemon juice, lemon zest, salt, pepper, and olive oil. Blend these ingredients on high speed until the mixture becomes smooth and creamy, which should take about 1-2 minutes.

Spread ricotta

Once blended, transfer and spread the whipped ricotta evenly in a shallow bowl to serve as the base for the dip.

Make the hot honey drizzle

In a small bowl, mix together the runny honey, spicy sauce (like Frank’s RedHot), and crushed chili flakes until fully combined. This creates a sweet and spicy drizzle that complements the creamy ricotta.

Assemble the dip

Drizzle the prepared hot honey mixture over the smooth ricotta in the bowl. Then sprinkle the whipped ricotta with chopped toasted walnuts and fresh chopped rosemary to add texture and aromatic flavor.

Serve

This spicy ricotta dip is best served immediately with crackers or crostini. Encourage guests to scoop the creamy, sweet, and spicy dip onto their preferred vessels and enjoy the harmonious blend of flavors.

Top 4 lemon ricotta recipes from across the web

The most viewed lemon ricotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One Pot Lemon Ricotta Pasta

Giada's New & Improved Lemon Ricott...

Soft and Tangy Lemon Ricotta Cookie...

Spicy Ricotta Dip with Hot Honey Re...

Top 4 lemon ricotta recipes from across the web

The most viewed lemon ricotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Lemon Ricotta Pasta

Giada's New & Improved Lemon Ricott...

Soft and Tangy Lemon Ricotta Cookie...

Spicy Ricotta Dip with Hot Honey Re...

The most viewed lemon ricotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine