It’s exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, ...

In a bowl, mix the ricotta cheese, grated cheese, egg yolk, parsley, basil, nutmeg and salt and pepper to taste. Set aside while you make the Crepes. Wisk the flour to get rid of any large lumps.

The crepes are light and flavorful with a hint of vanilla, but the real star of the show is the sweetened ricotta and lemon ...

From earthy mushroom-and-cheese-filled buckwheat crêpes to Vietnamese ... In this recipe from chef Tony Mantuano, lush ricotta-filled crêpes bake in a rich marinara sauce. Round out the dish ...

"Personally, I like ricotta on toast, savory with pesto, or sweet with jam," certified cheese professional Shannon Berry ...

Cover with a layer of crepes. Top with half of the remaining ricotta mixture, half of the remaining bechamel and 1/3 cup grated cheese. Top with a layer of crepes. Make the last layer using the ...

This is just an offshoot of that -- a dish of whole-milk ricotta with a large spoonful of fig jam in the center, so you get the smooth, cool, rich cheese with a little sweetness. Buy the best ...

The bright green puree then goes into a bowl with ricotta, grated Parmesan and just enough lemon zest and mint to cut through the richness of the dairy. I baked the filled crepes on a parchment ...

Sandwiched between is a layer of jam on a bed of ricotta dotted with poppy and sesame seeds. In this recipe from our cookbook “ Milk Street Backroads Italy,” we devised a dough that gets ...