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!