We all know what to do with that big quart container of ricotta, right? Open it, dump half of it into a bowl with a few other ingredients, and layer it in lasagna. Or stuff it into manicotti. Because those old-school Italian classics are delicious, of course. But have we forgotten that ricotta is delicious too, all by itself?
Sure, maybe the part-skim stuff can be a little watery, but that's nothing that a drizzle of milk or cream and a quick whisking can't fix. And then you've got a luscious fresh cheese that rivals yogurt in its versatility. No cooking necessary—just put some ricotta in a bowl, throw on a few sweet/savory/crunchy toppings, maybe pause to take a photo, and eat.
Basically anything yogurt can do, ricotta can do, too—especially if you're one of those Greek yogurt fans who loves the less-tangy taste and creamier texture of the strained stuff. Ricotta has even more pure dairy mildness, making it the perfect canvas for whatever toppings you like, at whatever time of day your hunger strikes.
Whether you're going the savory or sweet route, enhance the flavor of mild ricotta by topping your bowl with something silky and luscious, like maple syrup, honey, or your best olive oil. Epi's Anna Stockwell especially likes the combination of honey and olive oil, paired with a nice hit of freshly ground pepper.
Next, you'll want some crunchy texture to balance out the ricotta's creaminess. Toasted nuts are a natural: Epi's David Tamarkin is partial to a cannoli-like combo of pistachios and shaved dark chocolate. Toasted bread or crisp crackers are another good bet.
Fresh fruit? Brilliant with ricotta. Dried fruit, steeped in syrup or soaked in hot water until tender? Even better. The Greeks eat their thick yogurt with "spoon sweets," barely thickened jams packed with fruit flavor (and sometimes spices like cinnamon). Follow their lead, swapping in ricotta for the yogurt.
If you're going savory, oven-roasted tomatoes are a very good idea with ricotta. You can even make them with the canned variety. Tender cloves of caramelized garlic (and a bit of the garlicky oil it comes with) are also amazing with ricotta. (Try to pull off that combo, yogurt.) And nothing beats a crispy fried egg and plenty of freshly chopped parsley over a bowl of olive oil-drizzled ricotta—except a fried egg with parsley and in-season heirloom tomatoes.
