Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Ricotta along with all the trcipes employing Ricotta presented on this site, with 69 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Ricotta recipes added to this site.

These recipes, all contain Ricotta as a major wild food ingredient.

Ricotta is an Italian whey cheese. The name literally means 're-cooked' in Italian which refers to the process by which the drained whey is lightly cooked to thicken the cheese. The cheese itself is fresh, creamy, slightly sweet and low-fat (typically around 5% fat), with a finely grained texture and a pure white colour. It is a good substitute for mascarpone cheese and is often used on its own in both sweet and savoury dishes. It's also used as a stuffing for ravioli.