100 grams of ricotta cheese is about 6.5 tablespoons. One tablespoon of ricotta cheese weighs about 15.4 g, and one teaspoon is about 5.1 g. It is the soft, grainy cheese that makes lasagne creamy and stuffed pasta rich, and its texture is the point: it should be spooned, never blended smooth, or the filling turns to paste.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. Soft, mild whey cheese with a grainy texture. Lasagna, stuffed pasta, pancakes and desserts. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 246 g divided by 16, rounded to one decimal place. Soft, mild whey cheese with a grainy texture. Lasagna, stuffed pasta, pancakes and desserts.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of ricotta cheese |
|---|---|
| 1 teaspoon | 5.1 g |
| 1 tablespoon | 15.4 g |
| 2 tablespoons | 30.8 g |
| 3 tablespoons | 46.1 g |
| 4 tablespoons | 61.5 g |
| 5 tablespoons | 76.9 g |
| 6 tablespoons | 92.2 g |
| 8 tablespoons | 123 g |
| 10 tablespoons | 153.8 g |
| 12 tablespoons | 184.5 g |
| 1 cup (16 tablespoons) | 246 g |
| 100 g | 6.5 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of ricotta cheese is about 6.5 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A lasagne for a family dinner
A lasagne for a family dinner uses 12 tablespoons of ricotta cheese, roughly 184.5 g, spread in a layer between the pasta sheets and the tomato sauce. The ricotta gives the lasagne its creamy, mild layer, and it should be spooned on in dollops and spread gently, not poured, because it is too thick to flow. Twelve spoonfuls makes a single layer in a family lasagne, and the lasagne should rest for ten minutes after baking so it slices cleanly.
Stuffed pasta shells for a dinner party
Stuffed pasta shells use 10 tablespoons of ricotta cheese, about 153.8 g, mixed with spinach, parmesan and a pinch of nutmeg. The ricotta is the body of the filling, and it should be mixed gently so it stays light and grainy, not beaten smooth. Ten spoonfuls fills about twelve large shells, and the shells should be filled just before baking so they do not dry out.
Ricotta pancakes for a weekend breakfast
Ricotta pancakes use 8 tablespoons of ricotta cheese, about 123 g, folded into the batter with the egg whites. The ricotta makes the pancakes light and soufflé-like, with a creamy centre that sets them apart from ordinary pancakes. Eight spoonfuls makes a batter for four, and the pancakes should be cooked on a medium heat so the centres set without the outsides burning.
Getting it right in your kitchen
Ricotta matters because it is a fresh cheese with a texture no other cheese has: soft, moist and slightly grainy, with a mild, milky flavour. That texture is what makes lasagne creamy without being heavy, and stuffed pasta rich without being greasy. At 246 g per cup, a tablespoon weighs about 15.4 g, so 100 g is about 6.5 tablespoons. The practical rule is to handle it gently: ricotta should be spooned and folded, never beaten or blended, because over-working it turns the filling into a smooth paste and loses the lightness that makes it special. For desserts, it should be drained first if it is very wet, or the filling will be runny.
If you do not have a scale, the tablespoon count on this page is your best friend: 6.5 level tablespoons is about 100 g of ricotta cheese, and one tablespoon is about 15.4 g. For small amounts, use teaspoons instead, at about 5.1 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of ricotta cheese weighs 246 g, so 100 g is about 0.41 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use within 1 week of opening.
- Fold ricotta gently; beating it turns a light filling into paste.
- Drain wet ricotta in a sieve for half an hour before using it in a filling.
- Refrigerate and use within a week; ricotta is a fresh cheese and spoils fast.
Frequently asked questions
How many tablespoons is 100 grams of ricotta cheese?
100 grams of ricotta cheese is about 6.5 tablespoons, spooned and levelled, using the USDA value of 246 g per cup. One tablespoon weighs about 15.4 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of ricotta cheese?
One tablespoon of ricotta cheese weighs about 15.4 g, and one teaspoon is about 5.1 g. Ricotta is soft and moist, so spoon it level and do not pack it, or the measurement will be heavy.
Can I use cottage cheese instead of ricotta? (Ricotta Cheese)
You can, but the texture differs: cottage cheese is lumpier and wetter, so blend it briefly first and drain it well. For lasagne and stuffed pasta, blended cottage cheese works, but for desserts like cannoli, real ricotta is worth buying.
Why is my ricotta filling runny?
The usual cause is wet ricotta: it varies a lot by brand, and some tubs are much wetter than others. Drain the ricotta in a sieve lined with muslin for half an hour before using it, and mix in an egg, which helps the filling set as it bakes.
How long does ricotta keep?
About a week in the fridge after opening, sealed and kept on a shelf. It should smell fresh and milky; if it smells sour or sharp, throw it away. Ricotta can be frozen for up to 3 months, though the texture becomes grainier, so freeze it for cooking, not for spreading.
Common mistakes to avoid
The most common mistake is beating ricotta smooth, which turns a light filling into a dense paste; fold it gently instead. The second mistake is using ricotta that is too wet in a filling, so the lasagne or the cannoli turns soggy; drain it in a sieve for half an hour first. The third mistake is substituting cottage cheese for ricotta without blending it, because cottage cheese is lumpier and wetter. Finally, do not keep ricotta for more than a week in the fridge, because it is a fresh cheese and spoils quickly.