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.
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