When I cook with ricotta I always buy the large round pieces available from delis as it is a firmer ricotta than that from the smaller tubs. If you can only buy the smaller tubs, place the ricotta in a colander over night to drain as much liquid as possible.Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 300g fresh ricotta

  • ¼ cup olive oil

  • 2 eggs, beaten

  • Salt


  • 1.

    Cut the ricotta into small, flat, pieces.

  • 2.

    In a non-stick frying pan heat the oil over a moderate heat.

  • 3.

    When hot dip the ricotta into the beaten eggs and place in the frying pan. Repeat until the frying pan is full.

  • 4.

    Sprinkle the ricotta pieces with a little salt and cook for about 2 minutes or until golden. Flip the pieces over, salt and cook until golden.

  • 5.

    Place cooked pieces on a plate covered with absorbent paper.

  • 6.

    Serve as part of antipasto, as a side dish, or it is nice in a sandwich.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 193kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 172mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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