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Blend flour, butter, sugar, eggs, and ricotta, stir in mashed banana, then bake until golden and dust with cocoa powder.
Fluffy ricotta pancakes folded with blueberries, served with a warm blueberry compôte and a dollop of crème fraîche.
A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.
Handmade soft ricotta dough dumplings served in a fresh garlic and chilli tomato sauce with basil.
Vegetarian quiche featuring roasted mushrooms, ricotta, and nutmeg-scented spinach, served with a side of garlic-flavored sautéed spinach.
Classic handmade pasta stuffed with a creamy spinach, ricotta, and parmesan filling, served in a nutty sage butter sauce.
Light, airy ricotta fritters scented with sambuca and orange zest, fried until golden and dusted with icing sugar.
Whisk batter, fry thin pancakes, and fill with a creamy spinach, ricotta, and nutmeg mixture before rolling and serving.
Light ricotta dumplings served with seasonal peas, broad beans, pancetta, and white asparagus in a fresh citrus herb sauce.
Courgette flowers stuffed with lemon ricotta, deep-fried in a light batter, and served with a zesty fennel mint salad.
A vegetarian cheesecake featuring a water biscuit base, honey-sweetened ricotta topping, and a warm pistachio honey sauce.
Aubergines stuffed with ricotta and mozzarella baked in a rich cherry tomato sauce, perfect with salad and crusty bread.