Ricotta
A soft, mild, slightly grainy cheese made from whey. Whole-milk ricotta gives the richest results in lasagna and stuffed pasta; drain it briefly if a filling looks watery.
Used for
- lasagna
- stuffed shells
- cheesecake
- pancakes
In the kitchen
- Drain excess liquid.
- Fold in gently.
- Blend smooth for fillings.
Picking it at the store
- Whole-milk ricotta is noticeably richer than part-skim. Worth it for desserts and fillings.
- Fresh ricotta from an Italian deli is creamier than most supermarket tubs, if you can find it.
Related terms
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