A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. It's 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.
Tortellini with spinach and ricotta
Baked pasta shells filled with cheese
La gran lasagna
Torta pasquale
Butternut, pecan, ricotta and sage pasties
Mushroom pâté
Ricotta filled courgette flowers
Layered panettone and ricotta pudding
Sambuca kisses
Mini-tiramisu cakes
Lemon and poppyseed cheesecake
Meringue chocolate cheesecake
Chocolate Christmas pudding cheesecake
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