Ricotta, which literally means “recooked” in Italian, is a fresh cheese that’s so easy to make, there’s really no reason to buy it pre-made in stores. It’s a versatile ingredient that’s used in the filling for ravioli, and it's what I used to make my Malfattis a few weeks ago. But perhaps my favorite way of having fresh ricotta is in a bowl drizzled with a little good honey and a generous sprinkle of granola for breakfast. Head over to PBS Food for my full post and recipe.
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.