Recipe: To be added
What is ricotta? This explanation is adapted loosely from Wikipedia
An Italian cheese made with the milk whey left over from the production of cheese. The milk whey could come from sheep, cow, goat, or Italian water buffalo.
Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used. It is similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
Ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also a variety of different cookies that include ricotta as an ingredient.
Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo’s cassata. Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan pastiera, one of Italy’s many “Easter pies”.