Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Victoria Granof
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Author: Claire Saffitz
Author: Mario Batali
Author: Isabella DeFazio
Author: Francine Segan
Author: Brother Victor-Antoine d'Avila-Latourrette
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this...
Author: Donna Hay
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.
Author: Donna Hay
Author: Lori Longbotham
Author: Antonio Pisaniello
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Author: Andrew Carmellini
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Author: Donna Hay
A classic, easy Eggplant Rollatini recipe.
Author: Judy Rodgers
Author: Karen DeMasco
Author: Aglaia Kremezi
Author: Lora Anderson
Author: Sal Passalacqua
Author: Amelia Saltsman
Author: Megan Gordon
Author: Huma Siddiqui
Author: Michele Urvater