Chipa de Ricota, also known as Chipa con Ricota, is a variation of the traditional Paraguayan chipa. Made with yuca starch, ricotta cheese, eggs, and butter, it has a mild flavor that sets it apart from other types of chipa.
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Some versions include an additional cheese for flavor. Naturally gluten-free and easy to make, it's perfect for breakfast, a mid-morning snack, or enjoyed with a warm cup of mate cocido.
This is my Chipa de Ricota recipe-think of it as the Italian cousin of the classic Paraguayan chipa.
While testing the recipe, I had some ricotta in the fridge that I needed to use up, and adding it to the dough completely transformed it.
The result is a soft, tender cheese bread that's absolutely delicious. 😋 Enjoy them warm from the oven or at room temperature-they're sure to become a new favorite!
If you're looking for a variation of this, check out my Chipa con queso cottage recipe-it's just as easy and delicious.
Ingredients You'll Need
- Yuca starch: The base of all traditional chipas. It gives them their signature chewy texture and makes the recipe naturally gluten-free.
- Unsalted butter: Adds richness, tenderness, and flavor to the dough.
- Ricotta cheese: Adds moisture and tenderness to the dough while giving Chipa de Ricota its mild taste.
- Kosher salt: Enhances the overall flavor. Adjust to taste.
- Baking powder (optional): Lightens the texture slightly, allowing the dough to rise slightly during baking.
- Eggs: Bind the dough, adding moisture, structure, and richness.
- Semi-hard or hard cheese (optional): Boosts the cheesy flavor.I like using a touch of Parmesan, Grana Padano, or Mexican cheese blend for extra depth.
How to Make Chipa de Ricota
Preheat oven to 500°F (260°C). Line or grease a baking sheet.
In a large bowl, mix yuca starch, salt, and baking powder.
Make a well in the center and add the softened butter and eggs. Cream them together until smooth. Add the ricotta and optional cheese.
Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable. Divide into 50 g portions and roll into balls.
Place on a baking sheet with space between each. Bake for 15-20 minutes, until lightly golden brown.
🧀 Try It with Cottage Cheese!
This Chipa de Ricota recipe can also be made with cottage cheese instead of ricotta. Check out my recipe for Chipa con queso cottage.Here.
Storage, Make Ahead, & Freezing
Storage: Once cooled, store chipa de ricota in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave, but avoid overheating, as this can cause them to become hard.
Make Ahead: You can shape the dough into balls and place them on a prepared baking sheet ahead of time. Cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 24 hours. Bake directly from the fridge as directed in the recipe-no need to bring it to room temperature.
Freezing: To freeze, shape the dough as instructed and place the unbaked chipas on a parchment-lined tray. Freeze until firm, then transfer to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
Label and store for up to 2 months. When ready to bake, place the frozen chipas directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Watch Recipe Video
Camila's Tips & Variations
- Make sure the butter is softened to blend smoothly.
- If the Chipa de Ricota dough is too soft, gradually add more yuca starch until it's moldable.
- If the dough is too hard, gradually add a bit of milk or ricotta cheese until it's moldable.
- For even baking, make sure all balls are about the same size.
- Preheat the oven properly to ensure the Chipas rise well and develop a nice crust.
- Use parchment paper for easy cleanup and to prevent sticking.
- The semi-hard or hard cheese in this ricotta chipa recipe is optional, but it adds a nice depth of flavor. I personally like to add a touch of grated Parmesan, Grana Padano, or Mexican cheese blend.
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Recipe
Chipa de Ricota
Ingredients
- 500 g yuca starch
- 100 g unsalted butter
- 300 g full-fat ricotta cheese , drain well to remove excess liquid.
- 1½ teaspoons kosher salt , to taste
- 1½ teaspoons baking powder (optional)
- 3 large eggs
- 100 g semi-hard or hard cheese (optional; I personally like to add a touch of grated Parmesan, Grana Padano, or a Mexican cheese blend for extra flavor)
Instructions
- Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
- In a large bowl, combine the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream them together until smooth.
- Add the ricotta cheese and the semi-hard cheese, and mix until the dough is well combined and homogeneous. If the dough feels too soft, gradually add more yuca starch until it becomes easy to shape.
- Divide the dough into portions of approximately 50g each and roll each portion into a small ball. Place them on the prepared baking sheet, leaving space between each one.
- Bake for 15 to 20 minutes or until the chipas are lightly golden brown.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
