Who doesn't love a hearty, satisfying pasta dish on a cold winter's evening. Serve with crusty bread and a green salad after a day spent outdoors.
Flecked with colourful fruit, this crunchy granola is great any time of day. However, top it with ricotta, yogurt or milk and it's a perfect breakfast.
Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest time tomatoes. We call for fresh lasagna noodle sheets instead of dried cannelloni for two reasons: they taste far better and they're much easier to stuff. Depending on the type and size of the fresh lasagna noodle sheets, and the consistency of the ricotta, this recipe can make 10 to 12 cannelloni.
This classic dip is lightened up and given a modern twist with ricotta and Swiss cheeses and white kidney beans (also called cannellini). Serve with an array of vegetables.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.
Roasted vegetables, fresh basil and tender pasta tossed and topped with ricotta is sensational. Roasting your own vegetables is easy, and the resulting sweet, smoky flavour is worth the extra time.
With its bright yellow crust, creamy herb and cheese filling and chunky tomato topping, this eye-catching plate is an ideal vegetarian lunch, brunch or supper. For even lower fat content, choose part-skim mozzarella and low-fat ricotta.
