Ricotta Pasta.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

This bright pink and super creamy hummus is a party showstopper.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Not into kale? Use chard or another hearty green instead.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

If you don’t have a Belgian waffle iron for this recipe, use a regular one, but you probably won’t need as much batter.

This grilled bread recipe is the perfect appetizer for a summer grill-out because it comes together in minutes, and the cherry salsa can go on everything from roast pork to salads.

Lemon-Ricotta Pancakes Recipe

The intensely flavored soffritto is the foundation of this rich mushroom pasta; double the ingredients and freeze half for next time.

These mini tarts are double sealed for extra insurance.

The only way to make flatbread even better? Grill it.

Ricotta and Sage Fried Meatballs Recipe