The 15 Best Places for Ricotta Cheese in Phoenix

Raymond Christopher Keefe: 7" Chicago Style and 11" Spaghetti and Meatball Ricotta Calzone, Oh My God what goodness!

Susie Goldstein: The baked spaghetti calzone is amazing! Don't forget to add in ricotta cheese and meatballs!

Jessica Lambert: Best pizza in town. Always stellar service! Try the gluten free crust. It's amazing!!

Tyler Lymer: The lemon ricotta pancakes are amazing!

Karen Mack: Yummy lemon ricotta pancakes!

Michael Marconi: Soup and sandwiches are perfection. Get a half sandwich and some soup for a great lunch. Try the tuscan vegetable soup if they have it - a personal favorite!

Stephanie Adrienne: Loved the Italian donuts dessert! For apps, the pork belly and portabello very tasty; calamari and bread & cheese were ok. Ricotta gnocchi is very rich, but good. Ladies, don't wear heels! You'll see!

Ransom: Ricotta Gnocchi!!

Robert. Luna: A Fox concept that feels anything other than a chain. This is my family's favorite Italian restaurant in AZ and it rivals some of the better pastas I've had in NY. Try the Bolognese & crispy potatoes

Shaun Kelley: We really enjoyed everything we tried. The cocktails were solid and the burrata was unique and delicious. The gnudi is amazing.

Paula Buzzo: The restaurant is super cute and the food was delicious. We start with the Polenta Cremosa. As main, the Chef's signature Pasta Al Pomodoro. Everything tasty and excellent attendance.

Diana: The seafood pizza is to die for! Great pizza crust. We also had the raspberry sangria which was delish! And can't forget about the duck fettuccini. Love this place!😍👍🏽🙌🏽

Phoenix New Times: Go for the Casanova -- a salty-sweet-bitter combo of prosciutto, dates, ricotta, pecorino and arugula! Read more.

Phoenix New Times: The best of Coe's 12 pizza creations might be the Casanova, a robust mix of flavors and textures courtesy of prosciutto, dates, ricotta, arugula, and Pecorino cheese.

✈--isaak--✈: Fantastic food, service & staff!!!

Alison Scott: the organic ricotta ravioli is amazeballs

ASU's Tempe Campus: The ricotta cheese ravioli, roasted chicken, shirataki noodles and steelhead salmon are all fabulous choices!

🌵Andrew Kolikoff🌵: More of a health conscious eatery in the heart of the outdoor Biltmore mall. Large, expansive open space that fits in it the kitchen and all tables. Modern feel. Great salads!

Aviv Brafman: Got the Trifecta with the Lemon Ricotta Pancake and it was amazing; perfect portion size and great value for the quality of the food you get. Will come back next time I’m in town.

Melissa Harper: The blueberry pancakes are delicious!

Lyss: Oooh chickichanga with santa fe sauce instead of vera cruz

Alice Ferris: Try the Toasted Ravioli - filled with ricotta and served with warm marinara sauce

Alice Ferris: Try the Fried Ravioli - Great way to start--crispy and filled with just enough ricotta.

Josh Child: The Drop Top beer is a must have! Combo that and the pizza, the best Desert Ridge restaurant by far!

Tami Peach Elwin: Get the pear and ricotta fritters for dessert. Amazing.

Laurie Vermillion: The outdoor seating is wonderful for enjoying the beautiful weather, palm trees and passersby. Order the Zucca Chips while you wait. My favorite dish is the Bolognese with it's homemade pasta.

Jessica Sosna: Kelly rocks my world. Oh aaaaand the cocktails are weird but yummy.

Phoenix New Times: Tasty pastas with homemade sauces (love the signature zesty tomato topped with light ricotta cheese and parsley), gourmet focaccia and baguette sandwiches, salads, and homemade cheesecake. Read more.

Mary McChesney: Try the penne a la vodka.

Travis Christopher: The greek salad was great but it costed me extra money to add chicken and then they put a whole three slices in my giant salad. Might be worth it for other dishes but I would stick to the menu.

Alyssa Hirsch: The pepperoni pizza with ricotta is my favorite thing there.

F Snyder: so good. wonderful place to eat. get here early this place gets busy.

Phoenix New Times: Look for a seafood pizza and a hunter-style pizza involving rabbit sausage, which are bound to blow your mind, over the next couple of weeks! Read more.

Michael Dun: Ask for the Padre pizza - no longer on the menu, but they're happy to make it - ricotta, dried figs, prosciutto and arugula - creamy, sweetness, salty and a little bitter - great balanced flavors!

🌵Andrew Kolikoff🌵: Hip, happenin' & hoppin' hangout in a residential neighborhood on 40th st. An absolute Gotta Go place in Phoenix (Arcadia-ish area). Beautifully fresh. Incredible variety. Breakfast, lunch and dinner

Phoenix New Times: Best of Phoenix Winner 2011: Best Arizona-inspired Sangria. They make use of this lovely citrus to create a crisp, clean, & fruity white sangria.Order by the pitcher or by glass. Read more.

Julie Overbey: This is a new location and is really nice. The pizza was awesome and the service excellent.

Michael Astemborski: Salads, wine,cookies! Service was awesome!

Jay Hartwig: Newest location! Cool building!

Thomas Hunsaker: Pizza Al Pastor! Green Chile cucumber dressing for the salad! Delicious!

Tony: The carne asada pizza- YUM!

Derek Tarapacki: Awesome staff!! And you can bring your own beer!

Nadine Younger: Authentic, delicious Italian cuisine. I particularly like the vodka sauce. After dinner they serve limoncello.

David Anderson: Good old Spaghetti and meatballs!

Debie Vivers: Physicians Mutual held their Christmas luncheon. The food was excellent and service was attentive. I highly recommend Arrivederci's