Glossary of food terms: R

Ricotta

A soft Italian curd cheese made from whey which is drained and then lightly cooked. It's light and creamy with a slightly grainy texture. It has a delicate flavour and is quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. It's used in many Italian dishes, especially as a stuffing for ravioli or in pastries such as cannoli.

• Orange and ricotta pancakes
• Butternut, pecan, ricotta and sage pasties