Ask a Chef: Cooking with Ricotta

Recipes by Carlos Perez

Photos by Winter Caplanson

Executive Chef Carlos Perez of 4 Eat & Drink in Farmington calls Calabro ricotta cheese “hands down the best on the market.” He especially favors the organic, hand-dipped ricotta for its artisanal flavor and texture. Chef Perez shares four of his favorite ricotta recipes:

Caramelized Blueberries with Lemon Ricotta Crostini

Ingredients

• 2 cups fresh blueberries

• Juice from 1 large lemon

• 2 tablespoons granulated sugar

• 1 cup Calabro Fresh Ricotta

• Zest of 1 lemon

• 1 French baguette, thinly sliced, toasted

• Wildflower honey for drizzling

• Chocolate mint, optional

Directions

1. Preheat oven to 425 degrees. Toss blueberries with the granulated sugar and half of the lemon juice. Place on baking sheet and roast for about 6-7 minutes or until blueberries are soft. Cool to room temperature.

2. Meanwhile, combine Calabro Fresh Ricotta, lemon zest, and remaining lemon juice in a bowl. Spread on top of the toasted baguette slices. Place caramelized blueberries on top of the ricotta, and using a spoon, drizzle over the Wildflower honey. If desired, top with torn chocolate mint.

Fresh Ricotta Ravioli with San Marzano Tomato Sauce & Basil

Ingredients

• 8 sheets fresh pasta

• 32 ounces fresh ricotta

• 2 cups grated Grana Padano cheese

• 2 eggs

• Salt and pepper to taste

• 28 ounces can San Marzano tomatoes (whole, peeled)

• 5 cloves garlic, smashed

• 2 tablespoons olive oil

Directions

1. Mix together fresh ricotta, Grana Padano, and 1 egg. Season with salt and pepper.

2. Mix remaining egg with a pinch of salt in a bowl. Lay down one pasta sheet, drop dollops of ricotta mixture on top. Brush around ricotta mixture with egg yolk mixture, and lay a second pasta sheet on top. Using a round cookie cutter, cut out raviolis.

3. Drop raviolis into pot of boiling water and cook until they begin to float and are tender.

4. Meanwhile, sauté garlic in olive oil until lightly browned. Add canned tomatoes, bring to a boil and simmer for 10 minutes. Puree with a blender, or immersion blender. Season with salt and pepper to taste.

5. Toss ravioli in sauce. Top with fresh basil and serve.

Calabro Ricotta Impastata Cannoli with Orange & Dark Chocolate

Ingredients

• 6 cannoli shells

• 2 cups Calabros Ricotta Impastata

• 3/4 cup confectioners’ sugar, divided

• 1 teaspoon orange zest

• 4 ounces dark chocolate, chopped

Directions

1. Mix together ricotta, 1/2 cup of confectioners’ sugar, orange zest, and dark chocolate in a bowl.

2. Using a piping bag, pipe mixture into the cannoli shells. Dust with remaining confectioners’ sugar and serve.

Whole Wheat Walnut Raisin Bread with Calabro Ricotta & Orange Honey

Ingredients

• 1 1/4 cups warm water

• 2 tablespoons olive oil

• 2 cups whole wheat flour

• 1 1/2 cups bread flour

• 1/4 cup brown sugar

• 1/2 tablespoon kosher salt

• 1 tablespoon cinnamon

• 1 tablespoon instant yeast

• 1 cup raisins

• 1/2 cup crushed walnuts

• Calabro Ricotta

• 1/4 cup honey, mixed with 1 teaspoon orange zest

Directions

1. Preheat oven to 400 degrees.

2. Combine flours, sugar, cinnamon, and yeast in a bowl. Mix in warm water and olive oil until it begins to form a dough. Add salt, raisins, and walnuts. Knead on a table until fully combined, using additional flour if dough starts to stick.

3. Place into oiled bowl, and proof covered with plastic wrap for one hour or until doubled in size.

4. Remove from bowl, punch dough down, and reform into a round loaf. Placed on greased cookie sheet, proof once more until doubled in size and bake in preheated oven for about 20 minutes or until internal temperature reaches 190 degrees.

5. Let cool, then slice and top with Calabro Ricotta and orange zest infused honey.