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Thumb_13372_Sweetened Ricotta With Peaches And Fresh Plum Sauce

Thumb_13372_Sweetened Ricotta With Peaches And Fresh Plum Sauce

The best ricotta for this dessert is the fresh whole-milk kind available at many Italian specialty markets, but supermarket brands (either whole-milk or part-skim) are an acceptable substitute. Read more about this recipe at the Washington Post.

Thumb_10339_Sausage, Spinach And Cheese Lasagna

Thumb_10339_Sausage, Spinach And Cheese Lasagna

Lasagna takes time to assemble, but the sighs of joy and contentment with one bite of this cheesy, spinach filled Italian delight makes it all worth it.  For a vegetarian version, try omitting the sausage or replacing it with a soy substitute - it tastes just as good. 

Thumb_18935_Broccoli Raab And Ricotta Calzone

Thumb_18935_Broccoli Raab And Ricotta Calzone

You can buy rounds of dough from a good pizzeria -- or find it in the freezer section of the grocery store. A pizza stone on the lowest rack of the oven helps make a good crust, but a heavy sheet pan will work, too. If you like, warm up your favorite tomato sauce for dipping.

Thumb_10124_Ricotta Crostini

Thumb_10124_Ricotta Crostini

Garlicky, toasted bread is a delicious medium for creamy ricotta. Of course just about any cheese would work here -- though you'd probably want to put firmer cheeses under the broiler for a couple of minutes to melt them.

Thumb_18072_Chard And Ricotta Ravioli With White Wine Butter

Thumb_18072_Chard And Ricotta Ravioli With White Wine Butter

In this dish, homemade ravioli stuffed with verdant Swiss chard and silky ricotta is tossed in a white wine butter sauce. If you don't feel like making fresh pasta, try making the ravioli with store-bought wonton wrappers.

Thumb_16896_Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Thumb_16896_Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Like a deconstructed tea sandwich, this surprising pasta dish combines crunchy cucumber with smoky salmon and rich cream.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16880_Brussels Sprouts With Ricotta Cream

Thumb_16880_Brussels Sprouts With Ricotta Cream

You may not need all of the deliciously rich sauce this recipe makes -- save the leftovers to toss with pasta or dress other vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17832_Baked Ricotta Custards

Thumb_17832_Baked Ricotta Custards

These custards are considerably lighter than their cheesecake inspiration. Serve with cranberry sauce on the side. If a crisp topping is desired, sprinkle with coarse sugar and caramelize under the broiler or with a blow torch just before serving. Read more about this recipe at the Washington Post.

Thumb_8731_Whole Wheat Squash Ravioli With Sage Butter

Thumb_8731_Whole Wheat Squash Ravioli With Sage Butter

Emboldened by his recent foray into recipe-less gnocchi, Brys decided to try his hand at homemade whole wheat ravioli. Read more about how he developed this recipe on the Cookthink blog.

Thumb_9140_Rigatoni With Lentils, Ricotta And Basil

Thumb_9140_Rigatoni With Lentils, Ricotta And Basil

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5761_Crostini With Lentils, Ricotta And Basil

Thumb_5761_Crostini With Lentils, Ricotta And Basil

The toasted bread is the perfect medium for the interplay of the warm, earthly lentils; the creamy ricotta and the fresh, perfumed basil. Sometimes we like to use walnut oil instead of olive oil. Either way, for a little more flavor, whisk together a quick vinaigrette of oil, Champagne vinegar and Dijon mustard. Lightly drizzle the vinaigrette over the crostini.