Think of this Ricotta Chipa as the Italian cousin of Paraguayan Chipa. While testing this recipe, I had a container of ricotta in my refrigerator that I wanted to use up. Adding ricotta to the dough transformed it into a delicious cheesy bread.😋
The result is a perfect blend of a golden, crispy exterior with a soft, tender interior. Ricotta Chipa is the perfect snack or accompaniment to any meal.
Enjoy them warm from the oven or at room temperature—they're sure to become a new favorite.
How to Make Ricotta Chipa
- Preheat oven to 500°F (260°C). Line or grease a baking sheet.
- Mix yuca starch, salt, and baking powder. Add softened butter and eggs, and blend until smooth.
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- Stir in ricotta and semi-hard cheese (if using). Adjust with more starch if needed.
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- Form 50 g dough balls and place them on the prepared baking sheet.
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- Bake for 15-20 minutes, or until golden brown.
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Camila's Tips and Variations
- Ensure butter is softened to blend smoothly.
- If the 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 cottage 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 adds a nice depth of flavor. I personally like to add a touch of grated Parmesan or Grana Padano or Mexican cheese blend.
- This recipe can also be made with cottage cheese instead of ricotta. Check out my recipe for Chipa with cottage cheese here 👉 Here.
See More Chipas Recipe
📖 Recipe
Chipa with Ricotta Cheese
Think of this Chipa with Ricotta Cheese as the Italian cousin of Paraguayan Chipa. While testing this recipe, I had a container of ricotta in my refrigerator that I wanted to use up.
Adding ricotta to the dough transformed it into a delicious cheesy bread. The result is a perfect blend of a golden, crispy exterior with a soft, tender interior.
Ricotta Chipa is the perfect snack or accompaniment to any meal. Enjoy them warm from the oven or at room temperature—they're sure to become a new favorite.
Ingredients
- 500 g Yuca starch
- 100 g unsalted butter
- 300 g Ricotta cheese
- 1-½ teaspoons kosher Salt to taste
- 1-½ 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 or Grana Padano or Mexican cheese blend for an extra boost of flavor).
Instructions
- Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or 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 the butter and eggs together until smooth.
- Add the ricotta cheese and semi-hard cheese (if using). Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable.
- Knead the dough and form small balls, about 50 g each. Place them on the prepared baking sheet.
- Bake until the balls are lightly golden brown, about 15 to 20 minutes.
Notes
How to Store
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.
Nutrition Facts
Chipa with Ricotta Cheese
Amount per Serving
Calories
147
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
43
mg
14
%
Sodium
267
mg
12
%
Potassium
30
mg
1
%
Carbohydrates
19
g
6
%
Fiber
0
g
0
%
Sugar
0.1
g
0
%
Protein
3
g
6
%
Vitamin A
235
IU
5
%
Calcium
75
mg
8
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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