from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A soft Italian cheese that resembles cottage cheese.
  • n. A similar soft cheese made in the United States.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a soft Italian unsalted cheese resembling cottage cheese

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. soft Italian cheese like cottage cheese


from The American Heritage® Dictionary of the English Language, 4th Edition

Italian, from Latin recocta, feminine past participle of recoquere, to cook again : re-, re- + coquere, to cook; see pekw- in Indo-European roots.

from Wiktionary, Creative Commons Attribution/Share-Alike License

Italian cooked again


  • But you need to make sure that the ricotta is well drained, so you can place it in some cheesecloth and let it drip over a bowl in the refrigerator overnight, so that the filling will not be too liquid.

    Covered Cheesecake « Baking History

  • Myriam, what a delicious post - I'm a true believer that ricotta is good paired with almost anything.

    ravioli with ricotta & sage filling

  • PS: Do you think ricotta is a good substitute for mascarpone here?

    mascarpone lasagne for the lazy cook

  • True ricotta is poverty food intended to wring the last bits of protein from milk by reheating the whey that's left from making another cheese (hence the name ricotta - or recooked). - News

  • 19 April 2007 21: 22 myriam said ... village vegan - we like to recycle. so of course do we use winebottles not just for centrepieces but also as a tool in the kitchen! yey! patricia - i agree. ricotta is so good. i always keep a glass full of some homemade ricotta in the fridge. sometimes i eat it pure on bread with some honey and pesto. just delish!

    ravioli with ricotta & sage filling

  • Ricotta Crostini with Fresh Thyme starts with a batch of homeade ricotta, which is then whipped w a little milk and sea salt.

    Archive 2009-03-01

  • The flavor is delicate and fresh and best suited to dishes in which the ricotta is the star and not mixed with a million other things like in lasagna.

    Fresh Ricotta: Remnants of a Failed Dinner

  • This pasta would have been better off described as ricotta and potato anolini as that is what could be tasted.

    At My Table

  • It was also the first time I tasted salted ricotta, which is a very special thing in Sicily. - Telegraph online, Daily Telegraph and Sunday Telegraph

  • When people started saying 'ricotta' instead of 'ree-goht' I didn't even know what that was.

    What Are They Feeding the Badgers?


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