10/15/2014 12:29 pm ET Updated Dec 15, 2014

Homemade Ricotta and 11 Ways to Use It

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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 Homemade Ricotta and 11 Ways to Use It

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