Ricotta

Ricotta is creamy and mild, adding moisture to both sweet and savory meals.

Flavor

How to use it

Enhance Pasta Dishes. Use ricotta in pasta fillings like ravioli; its creaminess binds with other ingredients.

Spread on Toast. Top toast with ricotta and fruit or honey for a creamy, refreshing snack.

Common mistakes

• Spoiled ricotta tastes sour.
• Excess liquid not drained results in watery dishes.

What goes with ricotta

• Basil. Basil adds fresh, peppery aroma to mild, creamy ricotta.
• Pasta. Ricotta's mild creaminess coats pasta in stuffed shapes and sauces.
• Pistachio. Ricotta's soft milky sweetness gives crunchy pistachio something creamy to push against.
• Pumpkin. Creamy ricotta tempers pumpkin's sweetness in fillings.
• Sage. Sage's piney leaf, fried in butter, suits ricotta-filled pasta.
• Salt. Salt wakes up ricotta's bland milk sweetness.
• Strawberry. Strawberry's floral acid cuts ricotta's mild creaminess.
• Sugar. Sugar sweetens ricotta's mild milkiness in cannoli and cheesecake.

Try tonight

• Bake a ricotta cheesecake.
• Layer in lasagna.
• Top pizza with dollops of fresh ricotta.

Storage

Keep refrigerated and consume by the expiration date.