A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. It's quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. It’s used in many Italian dishes, especially as a stuffing for ravioli or in pastries.
Red lentil and aubergine moussaka
Butternut and sweet potato lasagne
Roasted red pepper and tomato cannelloni
Ricotta beefburger
Basic tortellini with ricotta and pine nuts
Stuffed aubergine rolls
Sambuca kisses
Lemon and ricotta tart
Baked cheesecake with blackberries, blueberries and figs
Caramelised oranges with honeyed ricotta
Lemon and poppyseed cheesecake
Mocha and tutti frutti cream horns
Chocolate Christmas pudding cheesecake
Cranachan cheesecake
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