Hand dipped ricotta- best use
I hope you've eten every last spoonful by the time you read this, but if you go back for more...
Drizzled with a balsamic reduction (or a 25+yr balsamic) and sliced strawberries or blueberries
You could also dice up some roasted veggies- redpeppers, zucchini, etc- and fold it in and eat it with pita chips
In Italy we mixed about 200 grams (1/2 pound) of ricotta, a tsp. (or more to taste) of hot powedered cayenne pepper, some hot water from the boiling water (for the pasta) and make a sauce for it. Then sprinkle lavishly with chopped parsley. The ricotta becomes slightly pink from the pepper and creamy with the water and coats the pasta beautifully. Use rigatoni so they become slightly stuffed with it. It's good for about 1 lb. of pasta. Buon appetito.
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