Category Archives: Ricotta

Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!


8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink


Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese

Baked Vegetable Ziti




  • 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 bag of your favorite fresh pasta (we used tri color with garlic)
  • 2 cups marinara sauce
  • 1 cup fresh  ricotta cheese
  • 1 cup fresh mozzarella shredded
  • 1 cup sharp cheddar shredded



Preheat oven to 375 degrees.

Chop all vegetables and arrange in a casserole dish. Drizzle with your favorite olive oil and sprinkle with salt & pepper.

baked vegetables 2


Roast for 20 minutes.

Add fresh pasta to roasted veggies and mix to distribute.

Add marinara sauce and ricotta cheese and mix again to evenly distribute.

Cover the top of the dish with shredded mozzarella and sharp cheese.


Cook at 375 for 30 minutes.  Serve and enjoy!


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Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini

Baci di ricotta or as my kids would say Cheese Doughnuts

By Chef Lippe


Makes about 30


  • 1 cup ricotta cheese
  • 2 eggs
  • 1/3 cup flour
  • 1 ½ teaspoons baking powder
  • A pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon confection sugar
  • ½ teaspoon vanilla extract
  • Oil to fry them in



  1.  Beat the ricotta and eggs until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla extract and mix well.
  2.  Heat the pan with about an inch of oil.
  3.  Drop rounded teaspoons of the batter into the oil, DO NOT make doughnuts too big, they will puff up on cooking.  Turn them over when they get golden brown. Make sure your oil is not to hot so they do not burn.
  4.  Place them on a paper towel to remove excess oil.
  5.  Serve with sprinkled confection sugar.


Filed under Chef Lippe, doughnuts, recipes, Ricotta

Crabmeat and Ricotta Cheese Dip

By Chef Lippea





1 pound cooked crab claw meat (pull apart into small pieces)

1 pound lumped crab meat (break into small bite size)

1 8 ounces spreadable cream cheese (room temp)

1 8 ounces ricotta cheese (room temp)

1 16 ounces sour cream (room temp)

1 pound fresh parmesan cheese shredded

1/4 cup roasted minced garlic

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons semi dried parsley

2 tablespoons sugar dipped lemon zest (for garnish)

1 tablespoon finely chopped fresh parsley (for garnish)




pre heat oven to 350 degrees


In a large bowl combine cream cheese, ricotta cheese, parmesan and sour cream stir together until smooth,  add in both crab meats, roasted garlic, lemon juice, semi dried parsley,  mix all together until smooth.


Scoop mixture into baking bowl, and place in oven. Cook for 30-35 minutes (until warmed all the way through).


Last 3 minutes add parmesan cheese on top until melted & bubbly. Remove from oven and garnish with lemon zest shavings and fresh chopped parsley.  Serve with mini toasted bread or crackers of your choice.


Filed under Chef Lippe, Crab meat, recipes, Ricotta

Ricotta Cheese Homemade

Ricotta Cheese

By Chef Lippe

You will need the left over whey from your mozzarella (see  Ricotta is so much easier to make it’s hard to mess up. So even if the mozzarella did not come out right this will. With the mozzarella practice makes perfect.

What you will need:

  • Leftover Whey
  • Large bowl
  • Reusable coffee filter or a clean cloth
  • Large strainer
  • Small bowl


Pour the whey into your pot and heat back up to boiling (about 200 degrees). The temperature here is not critical and you don’t even have to do is slow. Just be careful not to let it boil over. IT WILL IF YOU ARE NOT WATCHING AND IT IS A MESS!

You can make your ricotta the same day as the mozzarella or the next it does not make a difference.

Once the whey has come to a boil turn off the heat and let it cool down.  Give it a stir every once in a while.

Strain the whey once it has cooled down to 140 degrees or less.  You can ladle or pour through the coffee filter.  Most of the Ricotta is at the bottom of the pot so pour slowly and do not shake up the pot and you should be able to pour most of the whey through. If your filter gets full just empty into a bowl.

Let Ricotta drain for a while then transfer to a clean cloth, gather up the corners and squeeze out as much whey as you can.  Pour back into strainer and let drain some more if needed.  You should be able to get about 6 ounces.

The left over whey that you drained from the ricotta can be used to feed plants, your cats and dogs will love it or you can just throw it out.  Bet you did not know you could get so much from a gallon of milk!

I served my freshly made ricotta on slices of French baguette, lightly toasted, topped with sun dried tomatoes and a little fresh basil finely chopped.

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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, Homemade, recipes, Ricotta