Three ways with ricotta
Ricotta pasta
Mix 100g ricotta with
30g grated parmesan,
1 /2 tsp black pepper
and
chopped soft herbs,
such as basil or parsley.
Cook
200g dried pasta
and stir through with a splash of pasta water to loosen.
Whipped ricotta on toast
Whip leftover ricotta along with a pinch of salt, squeeze of lemon juice and drizzle of olive oil using an electric whisk. Spread over toasted sourdough and enjoy.
Ricotta doughnuts
Whisk 200g ricotta,
2 eggs,
3 tbsp caster sugar,
100g flour and
2 tsp baking powder in a medium bowl. Shape the dough into 24 balls, then deep-fry in vegetable oil at 160C. Coat in more caster sugar to serve.