Ricotta

• Ricotta cheese is used as a creamy filling for lasagna and other baked pasta dishes, adding a smooth, rich texture and mild flavor that complements the other ingredients.
• Ricotta is used to make light and fluffy ricotta pancakes, providing a delicate sweetness and moist crumb to the breakfast staple.
• Fresh ricotta is spread on toast or crostini and topped with savory or sweet ingredients like honey, herbs, or roasted vegetables for a simple and elegant appetizer or snack.
• Ricotta is incorporated into the batter of cakes and cookies to create a moist and tender texture, enhancing the flavor with its subtle sweetness.
• This mild cheese is blended into sauces for pasta or gnocchi, adding a creamy consistency and subtle flavor that pairs well with tomatoes, pesto, or vegetables.
• Creamy ricotta is stirred into scrambled eggs or omelets for an extra creamy and rich texture, adding a delightful flavor to your breakfast or brunch.

• Good source of protein, essential for muscle building and repair.
• Rich in calcium, supporting bone health and preventing osteoporosis.
• Contains vitamin A, important for vision, immune function, and cell growth.
• Provides B vitamins, contributing to energy production and nerve function.
• Lower in fat than many other cheeses, making it a healthier option.
• May help regulate blood sugar levels due to its protein and fat content.

Ricotta cheese is a fresh dairy product that needs careful storage to maintain its quality. Always refrigerate ricotta immediately after purchase or opening. Store it in its original container or an airtight container to prevent it from absorbing odors and moisture. For best results, use ricotta within 5-7 days of opening. You can also freeze ricotta for longer storage, although the texture may become slightly grainy after thawing. Drain excess liquid before freezing and use thawed ricotta in cooked dishes rather than as a spread.