Natural form

Freshly made ricotta mounded in a ceramic bowl, showing its soft, fluffy white curds.

Shows the defining texture and color of ricotta directly from production — fine, moist curds that distinguish it from firmer cheeses.

Dairy & Eggs

Ricotta

Soft, fluffy whey cheese with a mild milky flavor; filling for pasta, pastries, and desserts.

Ricotta is a soft, fine-curded cheese traditionally made by reheating leftover whey, giving it a light, fluffy texture. Mildly sweet and milky, it fills lasagna, ravioli, and cannoli, and is spread on toast or folded into pancakes. The Tunisian rigouta is a closely related fresh whey cheese.

Ricotta is a fresh white cheese made by coagulating the whey leftover from making harder cheeses like Pecorino or Mozzarella—historically, nothing went to waste in the Italian kitchen. The name comes from the Italian "ricotta," meaning "recooked," because the whey is heated twice: first when the primary cheese is made, then again with the addition of acid to force the remaining proteins to curdle into the delicate ricotta we know. The result is a cheese that is technically made from milk proteins rather than true cheese curds, giving it a lighter, fluffier texture. In Italy, ricotta is traditionally made from whey—most commonly sheep's milk whey in the south, but also from cow's and buffalo whey depending on the region. American ricotta, by contrast, is typically made from whole milk with added acid, producing a different texture and flavor that works adequately but lacks the subtlety of the traditional product. The difference is most apparent when ricotta is eaten raw: a good Italian ricotta has a gentle sweetness, a faint tang, and a pleasant granular quality that commercial versions often sacrifice for smoothness.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Ricotta di pecora

Sheep's milk whey; traditional, richer, more pronounced flavor; Sardinia and Sicily

Ricotta di vacca

Cow's milk whey; milder, most common commercially; northern Italy

Ricotta di bufala

Water buffalo whey; similar to pecora but slightly sweeter; Campania region

Ricotta salata

Pressed and salted, then aged 2–3 months; firm, crumbly; used for grating over pasta and salads

Ricotta infornata

Baked in terra cotta dishes until surface caramelizes; darker color, smoky-sweet flavor; Sardinia

Ricotta affumicata

Smoked over wood; deep amber color, smoky notes; Calabria

Ricotta forte

Extremely aged, spreadable, pungent; Southern Italy (Puglia, Basilicata)

Part-skim ricotta

Lower fat version; slightly firmer, less creamy; common in American commercial products

Fresh market ricotta

Still warm from production; softer, more moist, superior flavor; seek at Italian grocers

Italian vs. American Ricotta

The distinction matters in recipes where ricotta is the star. Italian ricotta is made from whey—the leftover liquid from straining Pecorino or Mozzarella—and relies on the natural acidity that develops in aged whey to coagulate the proteins. This process yields a cheese with brighter flavor and finer grain. American ricotta is typically made from whole milk with citric acid or vinegar added, producing a wetter, blander product. For authentic preparations like cannoli, traditional lasagna, or any dish where ricotta is eaten raw, seek imported Italian ricotta or specialty-made fresh ricotta from a good cheese shop. The price difference is justified by the difference in quality.

Italian: whey-based, finer texture, brighter flavor
American: milk-based, wetter, blander
Quality matters most in raw or minimally cooked applications

Draining: The Critical Step

Commercial ricotta often arrives in its packaging holding more liquid than you want for most applications. Before using ricotta in stuffed pasta, pastry fillings, or anywhere it needs to stay put, drain it. Line a fine-mesh sieve with two layers of cheesecloth or a clean cotton cloth, set it over a bowl, and let it rest 30–60 minutes in the refrigerator. The longer you drain, the firmer it becomes. For a very dry, spreadable consistency (useful for pizzas or crostini), drain overnight. This step prevents soggy lasagna, leaky ravioli, and watery pancakes.

Drain 30–60 minutes for standard filling consistency
Drain overnight for very dry, spreadable ricotta
Save the liquid (whey) for bread dough or smoothies

Common uses

Pasta fillings: cannelloni, ravioli, manicotti, tortelliniPastry and dessert fillings: cannoli, sfogliatelle, pastiera, cheesecakeSoup additions: minestrone, pasta e fagioli (added at service)Spread on bruschetta or crostini, often with honey or herbsPizza topping, especially in Sicilian-styleBreakfast: pancakes, French toast, smoothiesLasagna and baked pasta casserolesRaw: drizzled with olive oil, sea salt, cracked pepper over toastStuffed vegetables: tomatoes, zucchini, peppersSalad component: with stone fruit, mint, olive oil (summer salads)

Tips & pitfalls

Always drain ricotta in a cheesecloth-lined sieve for 30–60 minutes before using in fillings to prevent soggy results
Season at the end of cooking or serving—commercial ricotta has minimal salt
For smoother filling, pass through a fine-mesh sieve or blend briefly; do not overmix or it becomes gluey
Taste before using—quality varies dramatically; fresh, local ricotta beats industrial brands
Never boil or cook over high heat after adding ricotta to dishes; it can turn grainy or separate
For baked pasta dishes, spread ricotta on a lined baking sheet and dry in a 350°F oven for 15–20 minutes before layering to reduce moisture
Use whole-milk ricotta for most savory applications; part-skim works in lighter desserts
If frozen, thaw slowly in refrigerator and expect softer, more watery texture—drain again before using

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

Matched grocery products

Mixed Ricotta
Hacendado · 200 g · Mercadona
€1.00
Mixed Ricotta Cheese
Hacendado · 200 g · Mercadona
€1.60
Organic Sheep Ricotta
TERRA I TAST · kg · Bonpreu
€1.65
SPIGA Fresh Ricotta Cheese
SPIGA · kg · Bonpreu
€1.60
Sheep's Ricotta by Jordi Roca
PERALADA · kg · Bonpreu
€1.99
Galbani Fresh Ricotta Cheese
GALBANI · kg · Bonpreu
€2.99

Good to know

Origin: Italy, particularly southern regions (Sicily, Calabria, Campania); documented since medieval times
Primary ingredient: Whey from sheep, cow, or buffalo milk (traditional); whole milk (commercial modern versions)
Name etymology: Italian "ricotta" means "recooked," referring to the double-heating process
Fat content: Whole-milk: 13–17%; part-skim: 8–13%
Shelf life: 5–7 days refrigerated, tightly wrapped; freeze for up to 3 months (texture will change)
Texture: Soft, granular, slightly fluffy when fresh; becomes denser when drained
Flavor: Mild, slightly sweet, creamy milk taste; subtle tang in fresh versions
Traditional equipment: Copper or stainless settling vats; linen cloths for draining
Yield: Approximately 10–15% of whey volume converted to ricotta

Substitutes

Cottage cheese (drained) — Similar moisture and mild flavor; blend smooth for closest texture match
Mascarpone — Much richer, denser; thin with a bit of milk or cream; works for spreads and desserts
Cream cheese (whipped with milk) — 1 part cream cheese to 1 part milk, blended; similar mild dairy flavor
Fresh farmer cheese — Mild, slightly tangy; acceptable in pasta fillings and salads
Homemade lemon ricotta — Bring 2 cups whole milk to simmer, add 3 tbsp lemon juice, strain curds—close flavor for fresh applications