RECIPE: Ricotta & Honey | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Ricotta & Honey | The Nibble Webzine Of Food Adventures
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RECIPE: Ricotta & Honey

Most people think of ricotta as a filling or topping for lasagne, manicotti, ravioli and white pizza. On the sweet side, it’s the base of cannoli cream and the base of Italian cheesecake.

But you can use this fresh Italian cheese:

  • To make creamy sauces: Add a spoonful or more to tomato sauce, right before you take it from the stove.
  • Add it to frittatas, omelets and scrambled eggs.
  • Make ricotta pancakes—so fluffy!
  • Bread spread: Enjoy it on toast, English muffins or crostini with a pinch of salt and pepper, or paired with jam. Add herbs and spices for an appetizer spread, and sliced tomatoes for a sandwich.
  • As a dip, blended with anything from herbs to pureed pimento and lemon zest.
  • And many other recipes.

    A dessert of fresh ricotta, honeycomb and crostini. Photo courtesy Davanti Enoteca.


    Today’s tip, though, is to serve ricotta for dessert. It was inspired by Davanti Enoteca in Chicago’s Little Italy.

    The restaurant offers a dessert of ricotta and a piece honeycomb with toasts. You can drizzle liquid honey over the ricotta instead of serving a piece of honeycomb.

    Serving the ricotta in a mini mason jar adds to the charm (see photo above), but consider rocks glasses, goblets and whatever you own. (Here’s another use for those sherbet Champagne glasses, which should never be used for Champagne).


    Honeycomb. Photo by Elvira Kalviste | THE


    Recipe Variations

  • Jam and nuts: a spoonful of jam (try apricot or fig) with slivered almonds, chopped walnuts or pistachios.
  • Dried fruits and nuts: blueberries, cherries, raisins or a mixture.
  • Fresh berries, also with honey. For an adult treat, marinate the berries in Grand Marnier or other fruit liqueur.
  • Almondina or Nonni’s ThinAddictives Biscotti.
  • Toasted raisin bread, raisin-walnut or any nutted bread is a match made in heaven.
    It’s a simple cheese course that also provides sweetness. We like it for dessert, as well as for breakfast, brunch or snacking.

    TIP: Use the best ricotta you can find. While average brands are fine to mix into recipes, here the ricotta is the main event. If you live in the northeast, look for Calabro ricotta: It’s terrific.


    We love cannoli: the crunch of the fried shell against the rich, sweet ricotta filling.

    One of our diet treat recipes is to take lowfat ricotta, sweeten to taste with a noncaloric sweetener, and blend until smooth.

    Add a few mini chocolate chips, and you’ve got cannoli without the shell.

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