Peas with Baked Ricotta and Bread Crumbs

When faced with a cup of just-shucked fresh peas, try this simple, light dinner, cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs.

• Olive oil
• 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
• 2 to 3 Tbs. fresh bread crumbs
• 4 tsp. butter
• 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
• 5 small sage leaves, minced (about 1-1/2 tsp.)
• 1-1/2 lbs. pod peas, shucked (about 1 cup)
• Grated zest of 1 lemon
• Sea salt and freshly ground pepper
• Chunk of Parmesan cheese, for grating

Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.

If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)

When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.

Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

Fresh Ricotta Bruschetta with Lemon, Black Pepper & Mint

• 10 oz. fresh whole-milk ricotta cheese (1-1/3 cups)
• 1 tsp. finely chopped lemon zest
• Kosher salt
• 1 clove garlic (optional)
• 1 recipe Basic Bruschetta
• Freshly cracked black pepper
• Extra-virgin olive oil for drizzling
• 1 or 2 sprigs mint, leaves picked and finely chopped

Combine the ricotta, lemon zest, and salt in a small bowl. Rub the grilled bruschetta with garlic, if using, and spread the cheese mixture on top. Season with a few twists of pepper, drizzle with the olive oil, and scatter the mint on top.

Swiss Chard and Ricotta Dumplings

Don’t let the Swiss chard fool you; there’s very little that’s healthy about this dish from Portland, Oregon, chef Christopher Israel. But who cares about healthy? What you get if you make this is a bowlful of green-flecked, cheesy dumplings swimming in a pool of butter. It’s also a fun dish to make because so much of it is based on your own sense of touch. Be sure to drain the ricotta cheese overnight before you start the dumplings (if you don’t, the dumplings will require more flour, and they’ll be heavier).

• 2 cups ricotta cheese, set over a strainer lined with cheesecloth and drained overnight in the refrigerator
• 1 cup blanched Swiss chard, squeezed dry and chopped
• 2 cups grated Parmesan cheese
• Kosher salt
• A pinch of freshly grated nutmeg
• 2 eggs, plus 3 egg yolks
• 1 cup all-purpose flour, plus more for rolling
• 3 to 4 Tbs. unsalted butter

In a large bowl, combine the ricotta, chard, Parmesan, 2 Tbs. salt, the nutmeg, eggs, and yolks with a large rubber spatula. Mix as thoroughly as possible before adding the flour: once you add the flour you want to mix it as little as possible or the dumplings will be tough and gluey.

Add the flour 1/4 cup at a time and work it in gently with the rubber spatula. Study the dough as you go: is it very sticky? You don’t want it super dry but you want to be able to roll it later to form the dumplings. Stop adding flour when the dough reaches a rollable texture.

Allow the dough to rest for 30 minutes at room temperature (during which time it will continue to stiffen).

When you’re ready to roll the dumplings, flour a board and your hands. Remove the dough to the board and sprinkle some flour on it. Roll the dough into a long rod, approximately 1/2 inch thick. Cut the rod into 1-inch-long dumplings.

Bring a large pot of water to a boil and season lightly with salt. Drop the dumplings in and cook for 3 to 4 minutes, until they float.

Melt the butter in a medium-size pan and lift the dumplings from the boiling water into the pan to finish, tossing them gently. Serve immediately.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
• 1/4 cup Easy Pizza Sauce 
• 1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
• 1 oz. fresh whole-milk ricotta
• 2 oz. ripe cherry tomatoes, halved
• 8 large fresh basil leaves, thinly sliced

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Salty Caramel Croquembouche with Ricotta Cream

This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coating. Serve this festive dessert the day it’s assembled.Watch the two-part video series on How to Make Croquembouche to see this centerpiece dessert come together step by step. The videos include detailed instructions along with tips to ensure success—even if it is your first time taking on this recipe. 

For the pastry cream

• 1-1/2 cups whole-milk ricotta
• 3 cups whole milk
• 3 large eggs
• 3 large egg yolks
• Table salt
• 1 cup granulated sugar
• 6 Tbs. cornstarch
• 1 Tbs. pure vanilla extract
• 2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

For the pâte à choux puffs

• 7-1/2 oz. (15 Tbs.) unsalted butter
• 2-1/2 Tbs. granulated sugar
• Kosher salt
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
• 10 large eggs

For assembly

• 2-1/2 cups granulated sugar
• 1 Tbs. sea salt
• One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
• Toothpicks

Make the pastry cream

Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.


Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.


Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.


Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Make and fill the pâte à choux puffs

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.


Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.


Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.


Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.


Repeat with the remaining dough on freshly lined baking sheets.

Assemble the croquembouche

Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.


Have a large bowl of ice water ready. Put the sugar and salt in a 3-quart heavy-duty saucepan. Add 2/3 cup water and swirl to moisten the sugar. Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes. Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more. Immediately put the bottom of the pot in the ice water to stop the cooking. Remove the pot from the water and put it on a heatproof surface.


Have a small bowl of ice water nearby. Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff. Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs. If you get any hot caramel on your fingers, immediately dip them into the ice water to stop the burn.


As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.


When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance. Serve any extra cream puffs on the side.

Pasta Imbottita (Stuffed Cheese Pillows in Broth)

These tiny pillow-shaped ravioli are served bobbing in the broth they are cooked in and each bite explodes with a mixture of lemon-scented cheese and an essence of nutmeg.Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.

• 3-1/2 oz. ricotta
• 3-1/2 oz. stracchino or quark
• 2 oz. Parmigiano Reggiano, grated, plus more for garnish
• Pinch of freshly grated nutmeg
• 1 Tbs. lemon zest
• 1 large egg
• Kosher salt
• Freshly ground black pepper
• 1 recipe basic pasta dough
• 1 quart homemade chicken broth or canned low-sodium broth

In a large bowl, mix together the ricotta, stracchino, Parmigiano Reggiano, nutmeg, lemon zest, and egg until thoroughly combined.


On a clean work surface lightly dusted with flour, roll out the pasta dough into an 18-inch circle 1/8 inch thick. Spread a thin layer of the cheese filling over the bottom half of the dough. Fold the top half of the dough over the filling to form a half moon. With a handheld pasta cutter, cut the dough into long vertical strips 1/2 inch wide. Then cut horizontally every 1/4 inch to make small rectangles.


Place the stuffed pillows on a lightly floured sheet pan. Place in the freezer at least 1 hour prior to cooking.


In a 6-quart pot, bring the chicken broth up to a boil. Add 2 Tbs. salt. Drop the pasta into the broth and gently simmer until tender. Ladle the soup into shallow bowls and serve with pepper and grated Parmigiano Reggiano.

Ricotta Fritters with Maple Syrup

I never really considered deep-frying as a dessert shortcut until I had some ricotta fritters at a wonderful Italian restaurant in New York City. But when I thought about how quick the batter must be to make, and how cooking only took a few minutes, I had to try them at home. Here I pour a little maple syrup on dessert plates and set the hot fritters on top, although you could simply sweeten them with confectioners’ sugar or dip them in honey instead.

• vegetable oil for frying
• 1 large egg
• 3 Tbs. granulated sugar
• 1/2 cup whole-milk ricotta
• 1/2 tsp. vanilla extract
• 1/3 cup unbleached all-purpose flour
• Pinch of salt
• 1/2 cup pure maple syrup
• confectioners' sugar for dusting

Heat 2 inches of vegetable oil in a large saucepan over medium-high heat. Line a baking sheet with paper towels.

Whisk the egg, sugar, ricotta, and vanilla in a medium bowl. Whisk in the flour and salt.

 Carefully drop 6 individual tablespoonfuls of batter into the hot oil (test the oil by dropping a little bit of batter into it; it should bubble up—if it doesn’t, let the oil heat some more). Fry, turning once, until the fritters are golden brown on both sides, 2 to 3 minutes total. Use a slotted spoon to transfer the fritters to the baking sheet to drain. Repeat with the remaining batter.

Drizzle 2 Tbs. maple syrup on each of 4 dessert plates. Dust the fritters heavily with confectioners’ sugar, arrange them on top of the maple syrup, and serve immediately.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
• 1/4 cup Easy Pizza Sauce 
• 1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
• 1 oz. fresh whole-milk ricotta
• 2 oz. ripe cherry tomatoes, halved
• 8 large fresh basil leaves, thinly sliced

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Swiss Chard and Ricotta Dumplings

Don’t let the Swiss chard fool you; there’s very little that’s healthy about this dish from Portland, Oregon, chef Christopher Israel. But who cares about healthy? What you get if you make this is a bowlful of green-flecked, cheesy dumplings swimming in a pool of butter. It’s also a fun dish to make because so much of it is based on your own sense of touch. Be sure to drain the ricotta cheese overnight before you start the dumplings (if you don’t, the dumplings will require more flour, and they’ll be heavier).

• 2 cups ricotta cheese, set over a strainer lined with cheesecloth and drained overnight in the refrigerator
• 1 cup blanched Swiss chard, squeezed dry and chopped
• 2 cups grated Parmesan cheese
• Kosher salt
• A pinch of freshly grated nutmeg
• 2 eggs, plus 3 egg yolks
• 1 cup all-purpose flour, plus more for rolling
• 3 to 4 Tbs. unsalted butter

In a large bowl, combine the ricotta, chard, Parmesan, 2 Tbs. salt, the nutmeg, eggs, and yolks with a large rubber spatula. Mix as thoroughly as possible before adding the flour: once you add the flour you want to mix it as little as possible or the dumplings will be tough and gluey.

Add the flour 1/4 cup at a time and work it in gently with the rubber spatula. Study the dough as you go: is it very sticky? You don’t want it super dry but you want to be able to roll it later to form the dumplings. Stop adding flour when the dough reaches a rollable texture.

Allow the dough to rest for 30 minutes at room temperature (during which time it will continue to stiffen).

When you’re ready to roll the dumplings, flour a board and your hands. Remove the dough to the board and sprinkle some flour on it. Roll the dough into a long rod, approximately 1/2 inch thick. Cut the rod into 1-inch-long dumplings.

Bring a large pot of water to a boil and season lightly with salt. Drop the dumplings in and cook for 3 to 4 minutes, until they float.

Melt the butter in a medium-size pan and lift the dumplings from the boiling water into the pan to finish, tossing them gently. Serve immediately.

Fresh Ricotta with Peas and Tarragon on Potato Crisps

The lightness of fresh peas and ricotta makes this gently herbed appetizer satisfying but not filling, and turns the notion of heavy chips and dip on its head.

For the topping

• 2 cups fresh or frozen (10 oz.) shelled peas
• 1 cup fresh whole-milk ricotta cheese
• 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp grater)
• 1 Tbs. chopped fresh tarragon leaves
• Kosher salt and freshly ground black pepper
• 2 oz. microgreens (about 2 cups), for garnish
• White truffle oil for drizzling (optional)

For the potato crisps

• 40-50 sturdy store-bought potato chips, such as Terra® brand

Make the topping

Have a bowl of ice water ready. Bring a 2-quart saucepan of water to a boil, add the peas, and cook until just tender, about 5 minutes. Drain the peas and transfer to the bowl of ice water to stop the cooking. Drain well.

Put the peas in a medium bowl and coarsely mash with a fork. Add the ricotta, Parmigiano, tarragon, 1-1/2 tsp. salt and 1 tsp. pepper and stir to combine. The topping can be made 1 day ahead and kept in the refrigerator, covered.

To serve

Dollop a heaping teaspoon of the topping on each chip, top with a pinch of microgreens and a drop of truffle oil, if using. Serve immediately.

Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their  favorite cheesy comfort meal.

• Cooking spray
• 1 16-oz. box elbow macaroni
• 2 10-oz. packages frozen puréed winter squash
• 2 cups lowfat milk
• 1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
• 2/3 cup grated Monterey Jack cheese (2 oz.)
• 1/2 cup part-skim ricotta cheese
• 1 tsp. table salt
• 1 tsp. dry mustard
• 1/8 tsp. cayenne pepper
• 2 Tbs. plain dry bread crumbs
• 2 Tbs. freshly grated Parmigiano Reggiano
• 1 tsp. olive oil

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 2 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, smashed
• 2 28-oz. cans whole plum tomatoes, preferably San Marzano
• 1/4 tsp. crushed red pepper flakes; more as needed    
• Kosher salt
• 6 large basil leaves, torn by hand into 1/2-inch pieces  

For assembly

• 2 cups whole-milk ricotta (1 lb.)
• 2-1/2 cups grated fresh mozzarella (1 lb.)
• 2 cups grated fontina (8 oz.)   
• 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
• 1 recipe Fresh Pasta for Lasagne 

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
• 1/4 cup Easy Pizza Sauce 
• 1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
• 1 oz. fresh whole-milk ricotta
• 2 oz. ripe cherry tomatoes, halved
• 8 large fresh basil leaves, thinly sliced

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.