Preparation, uses, and tips
Ricotta is used in pasta dishes with fettuccine or tortellini, in dumplings, and as
stuffing for ravioli or eggplant. As a dessert
cheese, it can be baked in pastry, used to create molded cream desserts, or served lightly
sweetened with fruit.
Ricotta, like other cheeses, varies according to the type of milk from which it is made, by
the region or country in which it is produced, and by the process used in its production.
Cheese gourmets highly recommend the Italian varieties.
In Italy, ricotta salta, which resembles feta, is made by salting and drying the curd. Ricotta
infornata is a Sicilian variety that is baked. In northern Italy, ricotta is
processed by smoking it. Other Italian varieties include sheep’s milk ricotta, called
ricotta di pecora, a cows’ milk variety molded in little baskets called
ricotta di vacca, and others. Goat’s milk ricotta made in Switzerland is called
zieger, and in Greece manouri. Very firm ricotta secca can be used
as a grating cheese. Other types of Ricotta are made in France, Spain, and Portugal.
Ricotta, 1/2 cup (124g) (part skim milk)
Total Fat: 10g
*Excellent source of: Calcium (337mg), Magnesium (183mg), and Selenium (21mcg)
*Good source of: Vitamin A (536 IU)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily