Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper. 

Lemon Ricotta Pancakes

Found in SL May 2024 issue and here

2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups whole-milk ricotta cheese
3/4 cup whole milk
3 Tbsp melted unsalted butter, plus more for brushing griddle
2 large eggs
2 tsp grated lemon zest plus 1/4 cup fresh juice (from 2 lemons), plus more zest and wedges for garnish
Powdered sugar
Butter
Maple syrup

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats.

Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart.

Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.

Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.  

 

Crustless Ricotta Quiche

Recipe found in All Recipes Holiday 2024 and here.

6 large eggs
1 cup ricotta cheese
1/2 cup whole milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil, plus leaves for garnish
1 tablespoon chopped fresh oregano
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups baby arugula
1 cup cherry tomatoes, halved
1 tablespoon olive oil
balsamic vinegar for serving

Preheat oven to 350°F. Grease a 9-inch pie dish. 

Whisk together eggs, ricotta, and milk in a bowl. Stir in Parmesan cheese, basil, oregano, garlic, salt, and pepper; pour into the prepared dish. 

Bake in the preheated oven until puffed and golden on the edges and a toothpick inserted into center comes out clean, about 25 minutes. Let stand for 15 minutes.

Meanwhile, toss together arugula, tomatoes, and oil in a medium bowl. Just before serving, top quiche with arugula mixture. Cut into 4 slices. Garnish with additional basil and pepper and serve with vinegar.

Vegan: Replace eggs with purchased vegan egg substitute as directed on package. Swap out ricotta for a vegan version and replace Parmesan with 1/2 cup vegan mozzarella. Bake until set, about 45 minutes.
 

Make it Meaty: Roast 4 slices prosciutto on a parchment-lined baking sheet until crisp, 8 to 10 minutes at 400°F; drain. Crumble over quiche before serving. 

 

Puff Pastry with Ricotta, Pears & Walnuts

Original recipe is found here.

2 sheets frozen puff pastry thawed
1/4 cup fresh ricotta cheese
1 Bosc pear sliced crosswise
chopped walnuts
honey
organic hazelnut spread melted

Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!