Ricotta

fresh orecchiette (250 g) • squash blossoms (300 g) • sun-dried tomatoes in oil • capers in vinegar • cacio ricotta cheese (200 g) • garlic cloves • Olive oil • Fresh oregano

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

ricotta (170 g) • plain unsweetened yogurt (150 g) • vanilla extract • sugar (60 g) • eggs • baking powder (6 g) • cornstarch (75 g) • Fresh blueberries • Chopped dark chocolate (use leftover chocolate eggs if you have them) • Fresh blueberries • Powdered sugar

lasagna noodles (250 g) • large potatoes • onion • extra virgin olive oil • Tuscan kale (cavolo nero) • Salt, to taste • butter • Milk, • fresh ricotta cheese (250 g) • eggs • Italian sausages • grated Parmesan cheese (60 g) •

pasta (160 g) • cremini or white mushrooms (100 g) • ricotta cheese • Extra virgin olive oil, • White wine, • garlic clove • Salt, • Black pepper, • Parmesan cheese,

spaghetti (250 g) • zucchini • ricotta salata (50 g)

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

fusilli (280 grams) • red bell pepper • Italian sausages • To taste, onion • ricotta cheese (100 grams) • To taste, grated Parmesan cheese • To taste, parsley • To taste, basil

mezze maniche pasta (about 90 grams) • lemon (juice and zest) • Black pepper • ricotta cheese (about 120 grams) • walnuts (about 15 grams) • extra virgin olive oil • Zest of 1 edible lemon • –3 tablespoons pasta cooking water (30–40 ml) • Salt

unsalted butter (150 grams) • egg yolks (about 1 1/2 ounces or 40 grams) • sugar (100 grams) • lemon • salt • baking powder • ricotta cheese (300 grams) • sugar (40 grams) • strawberry jam (200 grams)

fresh orecchiette pasta (250 grams) • picadilly tomatoes, quartered (400 grams) • red onion • ricotta cheese (150 grams) • water (300 ml)

Shells: • all-purpose flour (about 300 grams) • melted butter (about 30 grams) • sugar (about 30 grams) • large egg • capful dry Marsala wine • Vegetable oil and lard, as needed, for frying • Filling: • fresh sheep’s milk ricotta (about 400 grams) • powdered sugar with vanilla (about 200 grams) • candied fruit or chocolate chips, optional (about 100 grams) • Chopped nuts, for decorating (optional, as needed) •

ricotta cheese (about 500 grams) • eggs • baking powder (about 8 grams) • sugar (about 100 grams) • blueberries (about 100 grams)

artichokes • broccoli rabe • small leek • ricotta cheese (about 200 grams) • eggs • grated Parmesan cheese • Zest of 1 unwaxed lemon • Salt and pepper, to taste • Extra-virgin olive oil, • coarsely chopped almonds (about 30 grams) • breadcrumbs • extra-virgin olive oil •

all-purpose flour (about 300 grams) • large egg • egg yolks • granulated sugar (about 100 grams) • baking powder • unsalted butter, softened (about 135 grams) • vanilla extract • salt • dark chocolate chips (about 100 grams) • Williams pears • powdered sugar (about 100 grams) • whole milk ricotta cheese (about 500 grams) •

ricotta cheese (about 500 grams) • eggs • almond flour (about 170 grams) • sugar (about 260 grams) • Grated zest of 1 organic lemon • vanilla powder or seeds from 1 vanilla bean • Powdered sugar, as needed, for dusting

medium shell pasta (or other pasta) • ricotta cheese • diced pumpkin, frozen (or fresh) • fresh Asiago cheese • small sprigs fresh rosemary • Salt, to taste • Black pepper, to taste • Water, • Chopped onion, for sautéing • Olive oil, • large pot for pasta • skillet with lid for the sauce •

all-purpose flour (250 grams) • large eggs (about 120 grams) • cold unsalted butter (125 grams) • sugar (100 grams) • Grated zest of 1/2 orange • salt • baking powder • Filling • sheep's milk ricotta (600 grams) • superfine or vanilla sugar (100 grams) • Grated zest of 1/2 orange • mixed candied fruit (60 grams) •

For the shortcrust pastry • all-purpose flour (about 500 grams) • sugar (about 200 grams) • large eggs • egg yolk • egg white • baking powder (about 10 grams) • unsalted butter, softened (about 100 grams) • vanilla (or 2 teaspoons vanilla extract) • salt • Zest of 1 lemon • For the filling •

apples • ricotta cheese (about 250 grams, at room temperature) • eggs (at room temperature) • granulated sugar (about 140 grams) • amaretti cookies • Juice of 1/2 lemon (at room temperature) • sunflower oil (about 70 ml) • orange extract • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips (about 15 grams) • Powdered sugar, •

ladyfinger cookies (such as Pavesini) • ricotta cheese (about 200 grams)

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter (100 grams) • large egg • egg yolk • Grated lemon zest • vanilla baking powder • ricotta cheese, preferably sheep's milk (600 grams) • powdered sugar (300 grams) • Chocolate chips • Chopped pistachios • Powdered sugar •

plain tea biscuits (such as graham crackers or similar) • ricotta cheese (100 grams, lactose-free if needed)

For the base: 2 eggs • sugar (200 grams) • all-purpose flour (200 grams) • vegetable oil (100 grams) • baking powder • For the ricotta cream: 1 container ricotta cheese • sugar (200 grams) • chocolate chips (50 grams) • For decorating: 2 chocolate bunnies, chocolate eggs, candied cherries • Candied orange peel • Piping • Buttered and floured baking pan

boiled, drained, and squeezed spinach (220 grams) • ricotta cheese (170 grams) • large egg • all-purpose flour (about 70 grams) • grated Parmesan cheese (about 50 grams) • Nutmeg • Salt and pepper

pandoro (about 600 grams) • Powdered sugar, as needed, for dusting • Marsala wine • whole milk ricotta (about 820 grams) • chocolate chips (about 100 grams) • powdered sugar (about 100 grams) • dark chocolate (about 250 grams) • heavy cream (about 250 ml)

whole milk ricotta cheese (about 700 grams) • sugar (about 700 grams) • cooked wheat (I use a honey brand; about 14 ounces or 400 grams) • milk (300 ml) • butter • large eggs • egg yolks • Vanilla extract • vials orange blossom water (about 1 tablespoon total) • pastry cream (about 300 grams; see separate recipe) • Pie crust (see separate recipe)

large eggs • large egg whites • grated Parmesan cheese (20 grams) • salt • black pepper • ricotta cheese (100 grams) • cooked spinach, drained and chopped (250 grams) • sun-dried tomatoes • garlic • Extra-virgin olive oil

orecchiette (about 380 grams) • cherry tomatoes (about 400 grams) • firm ricotta salata cheese (about 200 grams) • garlic clove • fresh basil leaves • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

re-milled semolina flour (about 400 grams) • warm water (about 200 ml) • salt • homemade tomato purée (about 1 liter) • Olive oil, • onion • Salt, to taste • Pepper, to taste • white wine (about 50 ml) • Fresh basil, • Ricotta salata cheese, as needed (or ricotta marzolina, if available)