Appetizers
Ina Garten’s ricotta cheese recipe transforms simple ingredients into a velvety, herb-infused spread that elevates any dish from appetizer to centerpiece. The secret lies in properly draining the ricotta to achieve that signature light, creamy texture without wateriness—something I perfected after years of trial and error.
This isn’t just ricotta; it’s a versatile canvas for herbs, citrus, and spices that works equally well stuffed into shells, spread on toast, or dolloped over roasted vegetables.
What sets this recipe apart is the balance of tradition and flexibility. Ina’s method ensures the ricotta remains rich yet refined, with no graininess or excess moisture to disrupt the flavor. The herb infusion—whether classic parsley and chives or bold rosemary and thyme—adds depth without overpowering the delicate cheese.
Best of all, it requires just 15 minutes of active prep and can be made ahead, making it ideal for dinner parties or last-minute entertaining.
By the time you’re done, you’ll have a spread that’s smooth, aromatic, and impossibly versatile—creamy enough to melt in your mouth but sturdy enough to hold its shape when baked. The texture is the star: silky, not greasy, with herbs distributed evenly throughout for every bite to shine.
This is the kind of ricotta that makes you rethink store-bought versions forever.
Use it as a stuffing for ravioli or shells, a topping for grilled fish, or a simple appetizer with crusty bread. The possibilities are endless, but the technique remains foolproof—once you master the draining step, the rest is pure joy. Let’s get started on creating your own herb-infused masterpiece.
Ingredients for ina garten ricotta cheese
Simple ingredients meet Ina Garten's signature finesse—just 12 staples for velvety, herb-kissed ricotta perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Milk Ricotta Cheese 🧀 | 16 oz | Part-skim or whole milk preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Fresh Parsley Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild flavor |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, organic preferred |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Finely chopped, stems removed |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, not bottled |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked from peppercorn |
| Heavy Whipping Cream 🥛 | ¼ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for texture |
The ricotta is the foundation, so whole milk ricotta makes all the difference—it’s creamier and richer than part-skim. I always grab Galbani or Whole Foods 365 brands; they drain better and stay fresher. If you’re using part-skim, add an extra 2 tbsp heavy cream to compensate for the lower fat. Fresh herbs are non-negotiable here—Trader Joe’s or your local farmers market are your best bets for vibrant parsley and chives. The rosemary and thyme should smell potent, not dusty. If your herbs are wilting, give them a quick soak in ice water for 10 minutes to revive them before chopping.
No fresh parsley? Dried parsley at one-third the amount works in a pinch, but the texture won’t be as silky. Swap chives for green onion tops if needed, but taste first—green onions can be sharper. Short on rosemary? Thyme alone works**, but add a pinch of cinnamon for depth. The lemon zest and juice are brightening agents, so if you’re out, lime zest and juice are perfect substitutes. For extra richness, replace half the olive oil with walnut oil—it adds a nutty undertone that pairs beautifully with the herbs. And if you’re feeling fancy, add a pinch of nutmeg to the mix.
This ricotta keeps beautifully—5 days in the fridge sealed in an airtight container with a thin layer of olive oil on top to preserve freshness. For longer storage, freeze it in 1/2-cup portions for up to 3 months. Thaw overnight in the fridge and give it a whisk to restore its silky texture. I like to make a double batch: one for immediate use and one to freeze for future pasta stuffing or bruschetta. The butter cubes melt into the ricotta as it sits, so add them last if you’re making it ahead. Trust me, it’s worth the extra minute.
Why You'll Love This Recipe
- No-Fuss Freshness: I swear by this ricotta mix because it’s the only time I actually use fresh herbs and it takes less effort than microwaving leftovers. Toss chopped parsley, chives, and rosemary into the ricotta with a drizzle of olive oil—no cooking, no waiting, just stir and serve.
- Herb-Packed Punch: That bright, herbal finish from the rosemary and parsley? It’s the kind of flavor that makes you pause mid-bite. The olive oil ties it all together, so it’s creamy but never dull—like a hug in your mouth.
- Weeknight Superstar: Between us, this is my go-to for lazy dinners, charcuterie boards, or even a quick pasta topping. Honestly, I’ve used it on toast, in omelets, and straight from the bowl with crusty bread—it’s that adaptable.
- Lasts Without Losing: I make a big batch on Sundays, and it keeps in the fridge for at least five days without turning weird. The rosemary stays fragrant, the ricotta doesn’t separate, and I’m always reaching for it instead of takeout. Budget win.
Instructions for Ina Garten's herb-infused ricotta spread
Here's how to blend this velvety, herb-forward ricotta that works as brunch dip, pasta topping, or sandwich spread.
Whisk Ricotta Until Silky Smooth
Place the 16 oz whole milk ricotta cheese in a large mixing bowl. I like to use a whisk for this first step—it breaks up any lumps while incorporating air for a lighter texture. Add the 0.25 cup heavy whipping cream and whisk vigorously for 2-3 minutes until completely smooth and homogeneous. You're looking for a uniform consistency where no graininess remains.
This blending process is crucial—ricotta can be stringy if not properly incorporated. If you encounter any stubborn lumps, press them against the side of the bowl with a rubber spatula while whisking. The mixture should coat the back of a spoon with a satiny sheen, not cling in thick ribbons.
Incorporate Herbs and Citrus
Add the 0.5 cup finely chopped fresh parsley leaves, 0.25 cup finely chopped fresh chives, 1 tbsp finely chopped fresh rosemary, and 1 tbsp finely chopped fresh thyme leaves to the ricotta mixture. Using a wooden spoon, gently fold these ingredients together until evenly distributed throughout the cheese. The herbs should be completely incorporated but still visible as bright flecks.
Next, add the 1 tbsp lemon zest and 1 tbsp freshly squeezed lemon juice. The citrus brightens the ricotta's natural sweetness while balancing the herbs' earthiness. Fold these in gently—you don't want to overmix and break down the herbs' texture. At this stage, the mixture should smell vibrant with herbal and citrus notes that will develop further as everything blends.
Add Olive Oil and Seasonings
Drizzle in the 0.5 cup extra-virgin olive oil while continuing to fold the mixture. The oil should be added gradually to prevent the ricotta from becoming too loose. Simultaneously, add the 0.5 tsp diamond crystal kosher salt and 0.25 tsp freshly ground black pepper, mixing well after each addition. The salt should dissolve completely, and the pepper should be evenly dispersed throughout.
At this point, taste the mixture. The flavors should be balanced—herbal but not overpowering, bright from the citrus but not sour. If needed, adjust seasoning with additional salt or pepper. The texture should be thick but still spreadable, with the olive oil giving it a luxurious mouthfeel. This is where the magic happens—the combination of all these elements creates that signature Ina Garten touch.
Finish with Cold Butter for Texture
Cut the 2 tbsp unsalted butter into small cubes and fold them into the ricotta mixture. The cold butter adds a delightful contrast in texture—each bite should offer both the creamy ricotta and small, cool butter pieces that melt slowly. Continue folding until the butter is completely incorporated and the mixture reaches your desired consistency.
For the perfect spreadable texture, the ricotta should be thick enough to hold its shape on a spoon but still glide smoothly. If it's too thick, add 1-2 teaspoons of water at a time until it reaches the ideal consistency. The final product should be vibrant green from the herbs, fragrant with lemon and rosemary, and ready to elevate any dish it touches.
Chill and Develop Flavors
Transfer the ricotta mixture to a serving bowl or airtight container. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, but ideally overnight. This chilling time allows all the flavors to meld together and the texture to set perfectly.
When you're ready to serve, give the ricotta one final stir to ensure everything is evenly distributed. The flavors should be more pronounced after chilling, with the herbs releasing their full aroma and the citrus brightening the entire composition. This herb-infused ricotta is now ready to transform your brunch table, pasta dishes, or even as a sophisticated sandwich spread.
Pro Tips For Making Ina Garten Ricotta Cheese
- Strain the Ricotta: Drain your ricotta in a fine-mesh sieve for at least 30 minutes before using—this removes excess whey and gives you a thicker, creamier texture. I used to skip this step and wondered why my dish always felt watery; trust me, the effort makes a real difference.
- Toast the Rosemary: Lightly crush the rosemary sprigs with your fingers and toast them in a dry pan for 30 seconds before adding to the ricotta—this deepens the flavor without overpowering. Sounds weird, but it works: the aroma jumps off the plate.
- Pulse the Herbs: Use a mini food processor or sharp knife to finely chop the parsley and chives, then pulse them briefly with a splash of olive oil to soften their edges. This prevents clumps and ensures even distribution (yes, even if you’re impatient like me).
- Finish with Oil: Stir in the olive oil last, just before serving, to keep it from separating or turning bitter from heat. A drizzle at the end guarantees that bright, fruity flavor shines—no sad, greasy ricotta here.
Creative variations of this dish
Stuffed Mushrooms
Transform this ricotta into a crowd-pleasing appetizer by stuffing it into cremini or portobello mushrooms. Sauté 8 oz sliced mushrooms with 2 tbsp olive oil, 2 minced garlic cloves, and 1 tsp dried thyme until tender.
Mix the ricotta with 1/4 cup grated Parmesan and 1/4 cup breadcrumbs, then spoon into mushroom caps. Bake at 375°F for 15-20 minutes until golden and bubbly. Garnish with extra parsley and a pinch of red pepper flakes for a restaurant-worthy bite. 🍄
Ricotta Bruschetta
For a quick, elegant appetizer, spread the ricotta on toasted baguette slices (toasted in a 375°F oven for 5 minutes). Top with sliced heirloom tomatoes, basil leaves, a drizzle of balsamic glaze, and a sprinkle of flaky sea salt.
The ricotta’s creaminess contrasts perfectly with the acidity of the tomatoes and the crunch of the bread. Serve immediately for the best texture. 🥖
Herb-Infused Pasta
Toss 8 oz cooked penne or farfalle with the ricotta, 1/2 cup cherry tomatoes (halved), and 1/4 cup toasted pine nuts. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice for brightness.
The ricotta coats the pasta beautifully, creating a rich yet light sauce. Add a pinch of nutmeg for warmth and finish with fresh basil. This dish comes together in 10 minutes—ideal for weeknight dinners. 🍝
Breakfast Toast
Elevate your morning routine by spreading the ricotta on toasted sourdough and topping with sliced avocado, everything bagel seasoning, and a poached egg. The ricotta’s herby depth pairs perfectly with the egg’s richness.
For a sweet twist, add honey drizzle and crushed pistachios instead of savory toppings. This breakfast is as satisfying as it is Instagram-worthy. 🍳
Vegetable Dip
Serve the ricotta as a dip with crudités like carrot sticks, cucumber slices, and bell pepper strips. Thin it slightly with 2 tbsp warm water or Greek yogurt for a lighter consistency.
Add 1 tsp smoked paprika and 1/2 tsp garlic powder for extra depth. This dip is perfect for game day or garden parties—it disappears fast! 🥕
Sweet Ricotta Twist
For a dessert variation, stir in 2 tbsp honey, 1 tsp vanilla extract, and 1/4 cup toasted almonds into the ricotta. Spread on graham crackers or sliced apples for a no-bake treat.
The herbs add an unexpected but delightful complexity to the sweetness. Store leftovers in the fridge for up to 3 days. 🍎
Nutrition facts
Frequently asked questions
Why does Ina Garten's ricotta recipe call for draining it first?
Draining ricotta removes excess moisture that makes it watery when cooked. Ina's method ensures a smooth, creamy texture perfect for spreading or baking. Simply spread ricotta on a clean kitchen towel, fold the edges, and let it drain for 15-20 minutes before using. This step is non-negotiable for restaurant-quality results.
Can I substitute part-skim ricotta in this recipe?
Yes, but expect a slightly less creamy result. For best texture, add 2 extra tablespoons of heavy cream to compensate for the lower fat content. Whole milk ricotta creates that signature velvety mouthfeel Ina Garten is known for—worth the upgrade for special occasions.
How do I prevent the ricotta from getting watery when baking?
Always drain the ricotta thoroughly before mixing, and avoid overmixing after adding herbs. For baked dishes like stuffed shells, mix in 1/4 cup breadcrumbs to absorb excess moisture. Chill the mixture for 2 hours before baking—this helps it hold its shape better at 375°F.
What's the best way to store leftover herb-infused ricotta?
Transfer to an airtight container with plastic wrap pressed directly on the surface to prevent skin formation. It keeps 5 days in the fridge or 3 months frozen in 1/2-cup portions. Thaw overnight in the fridge and whisk gently to restore texture. The flavors actually improve after chilling!
Can I make this ricotta dairy-free?
Yes! Swap ricotta for 16 oz dairy-free cream cheese (like Kite Hill) plus 1/4 cup unsweetened almond milk to thin. Use the same herb ratios and chill before serving. The texture will be slightly firmer but still creamy. Perfect for vegan bruschetta or stuffed mushrooms!