What is it?

Ricotta—which translates from Italian as “re-cooked”—is a soft, fresh cheese made from the whey leftover in the production of other cheeses. In the traditional method, the whey is left to ferment for up to 24 hours, then heated until the protein in the whey forms into small curds. These days, ricotta is often made with a combination of whey and fresh milk. The texture is creamy, though slightly grainy, and the flavor is milky and sweet.

Ricotta is a common ingredient in Italian desserts, as well as filled and baked pasta dishes.

Ricotta salatais ricotta that’s been salted, pressed, and aged for at least three months, creating a much firmer, drier cheese. It’s ideal for grating over pasta or salads, but should never be substituted for plain ricotta (or vice-versa), as the two are quite different.

Don’t have it?

In some dishes, cottage cheese may be substituted, though the curds are generally larger. To achieve a texture closer to ricotta, whir the cottage cheese in a blender or food processor for a few minutes.

How to choose:

Ricotta is usually available in whole-milk and part-skim versions. For a special treat, look for fresh ricotta sold in Italian groceries; though it’s highly perishable, these smaller-batch ricottas have a much more complex flavor than the mass-produced versions.

How to store:

Keep fresh ricotta well-wrapped in the refrigerator and use within two days (even after one day, you’ll notice a decline in quality). Supermarket ricotta will last several days longer in the fridge once it’s opened.

Recipes

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  Recipe

  Zucchini Penne with Ricotta

  When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.

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  Recipe

  Ricotta and Pea Toasts with Crushed Coriander and Mint

  I call this pea toast 2.0 because the ground coriander adds toasty, floral notes to the classic combination of creamy cheese and burst-in-your-mouth peas. Enjoy the peas and ricotta on…

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  Recipe

  Lemon Ricotta Gnocchi

  Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with…

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  Ricotta and Goat Cheese Tart with Fresh Figs

  The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.

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  Recipe

  Butternut Squash and Swiss Chard Lasagne

  Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

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  Recipe

  Potato and Leek Galette with Rosemary and Sea-Salt Crust

  Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.

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  Recipe

  Ricotta-Basil Pancakes with Blistered Tomatoes

  Creamy ricotta, juicy tomatoes, and fresh basil make a winning flavor combination in this delicate pancake. If your ricotta is very wet, drain it in a sieve for 20 minutes…

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  Recipe

  Crêpe Cannelloni

  Filled with a hearty blend of ricotta, ground meat, and sausage, these cannelloni are made with crêpes, which are lighter than traditional pasta.

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  Recipe

  Spicy Pasta Alla Norma

  This Sicilian classic, made with sautéed eggplant, tomatoes, basil, and red pepper flakes, is Italian comfort food at its best.