Best (No-Cook) uses for fresh Ricotta?

I grew up eating a lot of low fat ricotta loaded with stabilizers, and often had it in desserts. Yesterday I was looking to expand my horizons a bit and bought some whole milk fresh ricotta at a Farmers Market in Southwestern VA. Obviously I noticed a different taste and texture from what I'm used to (actually, the label doesn't list pasteurized whey - just milk). My question is what they best way to feature the ricotta would be? What are some of your favorite no cook or at least no-fuss ways to use it? Also, is it something that could lend itself to some Panini and or pizzas applications that you would suggest?
Thanks all!


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.