There are a few main reasons why eggs are commonly mixed together with ricotta cheese in recipes:
Binding Properties
The proteins in eggs have binding properties that help hold ingredients like ricotta cheese together. When making dishes like lasagna, adding egg to the ricotta filling helps create a firmer, more cohesive texture that holds its shape better when baked. The eggs act as a “glue” that prevents the ricotta from becoming too loose or watery when cooked.
Moisture Balance
Ricotta on its own can sometimes be grainy and dry. Mixing in egg introduces moisture to balance out the dryness of the cheese. This results in a creamier, smoother ricotta texture. The added moisture from the eggs helps offset the drier qualities of the cheese.
Flavor Enhancement
Eggs have a mild flavor that complements the fresh, milky taste of ricotta. When combined, the egg yolks lend a richness that brings out the subtle sweetness of the cheese. The egg whites lighten the texture without diluting the ricotta’s distinctive flavor.
Nutritional Balance
Ricotta is high in calcium but relatively low in protein compared to other cheeses. Eggs boost the protein level when mixed with ricotta, providing a more balanced nutritional profile. The added protein from the eggs makes recipes like ricotta pancakes or cheesecake more satisfying and nutritious.
Common Uses for Egg and Ricotta Mixtures
Here are some of the most popular ways that eggs and ricotta are used together in recipes:
Lasagna and Baked Pasta
One of the classic uses for ricotta and egg mixtures is as a filling for lasagna, manicotti, cannelloni, and other baked pasta dishes. The eggs give the ricotta a firmed up, sliceable consistency that prevents the filling from running out of the pasta when cooked.
Cheesecake
For both baked and no-bake cheesecakes, eggs are essential to add structure. Beating eggs into the ricotta smooths out the texture and allows the cheesecake to set up with a creamy consistency. The eggs coagulate when heated or chilled to help form the signature dense, rich texture.
Pancakes and Crepes
Light, fluffy ricotta pancakes are made possible by separating the eggs, folding whipped egg whites into the batter. This gives lift and makes the pancakes puff up when cooked. A touch of egg yolk adds moisture and flavor. Savory ricotta crepes are also enhanced by eggs for texture.
Dumplings and Gnocchi
Tender dumplings and gnocchi depend on egg and ricotta mixtures for their melt-in-your-mouth quality. The eggs add binding power to help hold together small ricotta dumplings or gnocchi once they are cut and shaped.
Quiche and Egg Dishes
Eggs and ricotta team up deliciously when making baked egg dishes like ricotta and spinach quiche. The cheese adds richness while the eggs provide structure to the creamy filling. Scrambled eggs or omelets are also enhanced by folding in fresh ricotta.
Key Factors for Balancing Egg and Ricotta
Achieving an optimal texture and flavor requires properly balancing the ratio of egg to ricotta. Here are some guidelines:
Aim for a 1:2 to 1:4 Egg to Ricotta Ratio
Most recipes call for 1 part egg to 2-4 parts ricotta by volume. Too many eggs makes the mixture rubbery, while too little egg can’t bind the ricotta properly. Moderate egg amounts complement the cheese.
Use Both Egg Yolks and Whites
For the best texture and moisture, use whole eggs with both whites and yolks instead of just egg whites or yolks alone. The yolks provide fat and creaminess, while the whites add structure.
Whip Egg Whites for Lightness
When making pancakes or cheesecakes, whip the egg whites before folding into the ricotta to maximize lift and airiness. Gently combine to retain as much volume as possible.
Season the Ricotta First
For the most even distribution of flavors, seasonings like herbs, spices, salt, and pepper should be blended into the ricotta before adding the eggs.
Avoid Overmixing
Once egg and ricotta are combined, mix gently to preserve the fluffiness. Overbeating causes ingredients to deflate and turn rubbery.
Choosing the Right Ricotta
Look for high-quality, fresh ricotta to mix with eggs. Here’s what to look for:
Whole Milk vs Part Skim
Whole milk ricotta has more creaminess and richness than part-skim. If calories are a concern, part-skim works but has a drier texture.
Fresh vs Commercial
Fresh ricotta from the deli counter has a softer curd with superior flavor. Commercial tub ricotta is acceptable but has a coarser, drier texture.
Drained vs Undrained
Well-drained ricotta has a thicker, cheese-like consistency for optimum pairing with eggs. Undrained ricotta is too watery.
Cow, Sheep, or Goat’s Milk
Cow’s milk ricotta is mildest. Sheep and goat’s milk varieties have tangier, more complex flavors to complement eggs.
Additions like Herbs, Spices, or Lemon
Ricotta with infused flavors like garlic, herbs, pepper, or lemon Zest blend nicely when mixed with eggs.
Tips for Preparing Egg and Ricotta Mixtures
Follow these tips for best results when combining eggs and ricotta:
Allow Ingredients to Reach Room Temp
Let refrigerated eggs and ricotta warm up for 30-60 minutes before mixing. Cold ingredients don’t blend as smoothly.
Drain Excess Moisture from Ricotta
Wrap ricotta in cheesecloth or a clean towel and let drain in a colander for 30-60 minutes to remove excess whey before mixing with eggs.
Whip Egg Whites Until Stiff Peaks Form
For a light, airy texture, use an electric mixer or wire whisk to whip whites until fluffy and able to hold upright peaks.
Gently Fold Egg Whites and Yolks Together
Fold whipped whites into yolk-ricotta mixture using a spatula to maintain airy texture. Overmixing deflates the whites.
Avoid Ricotta with Visible Liquid
Watery ricotta leads to runny, compromised textures. Check that ricotta has fully drained and no visible liquid remains before adding eggs.
FAQs
Why add eggs to ricotta in lasagna?
Eggs give ricotta filling the ability to set up after lasagna is baked. This prevents watery pockets and helps ricotta layers retain shape when portioned.
Do you put eggs in ricotta for gnocchi?
Yes, eggs are essential in ricotta gnocchi to act as a binder once the dumplings are shaped and cut. Eggs allow gnocchi to hold together during cooking.
Is ricotta supposed to be grainy?
Whole milk ricotta has a smoother, creamier texture. Part-skim and commercial varieties can have a grainier curd. Mixing with eggs helps smooth out graininess.
Can you make ricotta with eggs?
No, ricotta requires rennet and acidic agents to coagulate the milk curds. Eggs don’t cause milk proteins to precipitate into curds.
Is mixing egg into ricotta safe?
Properly cooking egg and ricotta mixtures to safe internal temperatures eliminates risks of bacteria. Refrigerate and track expiration dates to ensure freshness.
Egg and Ricotta Ratio Examples
Basic Egg and Ricotta Fillings
| 2 cups ricotta | 2 eggs |
| 15 oz ricotta | 3 eggs |
| 1 lb ricotta | 4-5 eggs |
Egg and Ricotta Pancake Recipes
| 2 cups ricotta | 4 egg whites, 2 egg yolks |
| 1 cup ricotta | 2 egg whites, 1 egg yolk |
| 16 oz ricotta | 6 egg whites, 3 egg yolks |
Egg and Ricotta Desserts
| 15 oz ricotta | 3 whole eggs |
| 24 oz ricotta | 4 whole eggs |
| 32 oz ricotta | 6 whole eggs |
The Best Egg and Ricotta Recipes to Try
Here are some top recipes highlighting the exceptional pairing of eggs and ricotta:
Classic Lasagna alla Bolognese
Rich, hearty lasagna with alternating layers of ragù, bechamel, pasta sheets, and ricotta-egg mixture. The filling firms up perfectly when baked.
Ricotta Pancakes with Fresh Berries
Fluffy ricotta pancakes made with separated eggs for maximum lift. Top with maple syrup and fresh blueberries, raspberries, or strawberries.
Baked Ziti with Sausage and Spinach
Eggy ricotta and shredded mozzarella bind together ziti, Italian sausage, tomatoes, and spinach in this easy baked pasta dish.
Ricotta Gnocchi with Sage Butter
Tender, pillow-soft ricotta gnocchi flavored with nutmeg and generous egg binding. Toss in browned sage butter sauce.
Ricotta Cheesecake with Chocolate Drizzle
Dense, silky smooth New York-style cheesecake with a hint of lemon. Top with melted chocolate for an extra decadent touch.
Conclusion
Combining whole eggs or separated yolks and whites with fresh ricotta cheese is a time-tested culinary technique. The eggs lend binding power, moisture, airiness, and nutrition to complement ricotta’s milky qualities. Proper ratios and gentle mixing create optimal blended textures. In baked goods, fillings, pancakes, and cheesecakes, ricotta and eggs are natural partners that bring out the best in each other. Whether making a hearty lasagna or a sweet cannoli filling, you can trust this duo to deliver creamy, fluffy perfection.