Matt Taylor-Gross

Watercress Ricotta Torte

Serve this creamy, sweet baked ricotta dish as an appetizer, as part of a cheese course, or for dessert paired with shortbread cookies. Get the recipe for Baked Ricotta with Orange Blossom-Cherry Sauce

Get the recipe for Spinach and Ricotta Dumplings (Ravioli Nudi) »

These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives. Get the recipe for Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce »

Get the recipe for Sicilian Cannoli »

Calzones don’t always have to be baked—this ham and ricotta version is deep-fried.

These crunchy Sicilian fritters are topped with a cinnamon-ricotta filling. Get the recipe for St. Joseph’s Day Fritters »

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce. Get the recipe for Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta) »

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)

Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Get the recipe for Mexican Ricotta Croquettes »

Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.

Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent.

In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.