Ricotta Cheese

Store in original container or airtight container in coldest part of fridge. Freezing changes texture, making it grainy; best for cooked applications after thawing. Discard if you see mold or smell sourness.

Whole milk ricotta values; part-skim varieties have lower fat and calories

Drain excess liquid before using in baked dishes to prevent sogginess

Let ricotta come to room temperature before mixing into desserts for smoother incorporation

For creamier texture, whip ricotta briefly with a hand mixer before using

Salt ricotta to taste when using in savory dishes, as it's quite mild on its own

Pasta (lasagna, stuffed shells, ravioli)

Lemon, honey, and berries for sweet preparations

Spinach and herbs for savory fillings

Tomato sauce in baked Italian dishes

Chocolate and vanilla in desserts

Toast or crostini with olive oil and salt

Using ricotta straight from the fridge in no-bake desserts, which makes it difficult to mix smoothly

Not draining ricotta before using in lasagna or stuffed pasta, leading to watery dishes

Expecting ricotta to melt like mozzarella—it softens but maintains its grainy texture when heated