Goes Best with Your Pasta's.
A soft, crumbly textured cheese made from cows milk, cream and whey Used as a popular food eaten just as it is. It is also suited to be used in cooking for stuffings, fillings, and baking various Italian dishes, both salty and sweet. Also great in fruit salads and bakery desserts.
Lasagna is just the beginning. You can use it for any pasta that needs to be stuffed like cannelloni, stuffed pasta shells and more. Make any pasta instantly creamy by adding a bit of ricotta to the sauce right before serving.
*2. BAKE A CHEESECAKE*
American cheesecake weighing you down? Time to meet the lighter Italian version.
*3. CHURN SOME GELATO*
Sound crazy? After you make it it will become almost dangerously normal.
*4. DOLLOP IT ON PIZZA*
Use it in place of or in addition to mozzarella on your homemade pie.
*5. USE IT AS THE BASE FOR A SAVORY TART*
Lay out store-bought puff pastry, slather on some ricotta, and top with vegetables like leeks and carrots.
*6. MAKE PANCAKES*
It's the obvious choice for ricotta for a reason, and that reason is a stack of pancakes so light and fluffy you'll never make them without ricotta again.
*7. SWAP OUT YOUR MORNING YOGURT*
Buh-bye yogurt! Everything yogurt can do, ricotta can do better. Top it with fresh fruit, a drizzle of honey, and maybe a handful of toasted nuts or granola.
*8. MAKE STUFFED PASTA*
This is a seriously delicious weekend project.
*9. FOLD IT INTO HUMMUS*
Fact: whether store-bought or homemade, hummus is always better with a little ricotta stirred in.
*10. BAKE IT*
Ricotta becomes extra creamy and decadent when baked. Serve it savory, topped with sautéed vegetables and breadcrumbs or go sweet with roasted fruit or jam.
*11. SLATHER IT ON TOAST OR CROSTINI*
Spread on toast and drizzled with chestnut honey, ricotta is the ultimate morning treat. Or mix it with olive oil, spread it on crostini, broil until golden brown, then drizzle with pesto for an easy appetizer.
*12. MAKE THE BEST GNOCCHI EVER*
You'll never crave potato gnocchi again after you've tasted this pillowy version.
*13. FRY IT*
Note that when you make ricotta fritters, powdered sugar is not optional.
*14. DOLLOP IT ON ANY AND ALL DESSERTS*
Forget whipped cream—a spoonful of ricotta upgrades grilled fruit and simple pound cakes.
*15. MIX IT WITH PESTO*
Add it to pesto to create a magic sauce for pasta, a cool spread for sandwiches or crostini.
*16. BAKE IT INTO A CAKE*
Moist and fluffy ricotta cake is as awesome for breakfast as it is for dessert.
*17. STUFF THINGS! *
If squash blossoms are in season, stop reading this right now and go and stuff them. If not, go for artichokes, peppers, or eggplant.
*18. EAT IT WITH A SPOON!*
It's the fastest way to get it from the container to your mouth.
Ricotta (200g + 50g free)
Fresh ricotta is little grainy than cottage cheese but more smoother. It is light, flakey when cold, fluffy when warm, smooth, crumbly and moist in consistency. It has mild sweet creamy aroma with hint of salt. The cheese is used in many Italian dishes such as Lasagna, Manicotti. It goes well with cheesecakes and dips.