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Ricotta is used in pasta dishes with fettuccine or tortellini, in dumplings, and as stuffing for ravioli or eggplant. As a dessert cheese, it can be baked in pastry, used to create molded cream desserts, or served lightly sweetened with fruit.
Ricotta, like other cheeses, varies according to the type of milk from which it is made, by the region or country in which it is produced, and by the process used in its production. Cheese gourmets highly recommend the Italian varieties.
In Italy, ricotta salta, which resembles feta, is made by salting and drying the curd. Ricotta infornata is a Sicilian variety that is baked. In northern Italy, ricotta is processed by smoking it. Other Italian varieties include sheep’s milk ricotta, called ricotta di pecora, a cows’ milk variety molded in little baskets called ricotta di vacca, and others. Goat’s milk ricotta made in Switzerland is called zieger, and in Greece manouri. Very firm ricotta secca can be used as a grating cheese. Other types of Ricotta are made in France, Spain, and Portugal.
Ricotta, 1/2 cup (124g) (part skim milk)
Calories: 171
Protein: 14g
Carbohydrate: 6.4g
Total Fat: 10g
Fiber: 0.0g
*Excellent source of: Calcium (337mg), Magnesium (183mg), and Selenium (21mcg)
*Good source of: Vitamin A (536 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
