.5 oz ricotta

Ricotta is a creamy, mild fresh cheese produced primarily in Italy through the whey-cooking process (the word ricotta derives from the Latin "recocta," meaning "recooked"). Traditional ricotta is made by heating the whey left over from the production of other cheeses—particularly Pecorino or Mozzarella—and collecting the coagulated curds that rise to the surface. The resulting cheese has a delicate, slightly sweet flavor and a light, fluffy texture that is distinctly different from other fresh cheeses.

Ricotta is soft, spreadable, and composed of fine curds suspended in a gentle cream. It ranges from pure white to pale ivory in color and has a naturally mild, slightly tangy taste with subtle sweetness. Contemporary ricotta production varies by region; Italian ricotta is made exclusively from whey, while some international versions incorporate milk and cream to achieve a creamier consistency and richer flavor profile.

Ricotta serves as a foundational ingredient in both sweet and savory Italian preparations. It fills pasta dishes such as ravioli and lasagna, forms the base for creamy sauces, and features prominently in desserts like tiramisu, panna cotta, and ricotta cakes. In savory contexts, it is spread on crostini, mixed into risottos for creaminess, and combined with herbs as a filling for vegetables. Ricotta's mild flavor and creamy texture make it an ideal canvas for other ingredients; it pairs well with honey, fresh fruit, herbs (especially basil and mint), and both delicate and robust flavors. It is typically used at room temperature or gently warmed and should not be subjected to high heat, as this causes separation and toughening.