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.
Italian baked pancakes with cheese and tomato
Mushroom and tarragon pithivier
Ricotta filled courgette flowers
Pea gnudi
Lemon and poppyseed cheesecake
Meringue chocolate cheesecake
Mini-tiramisu cakes
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