Filling: Ricotta

Ricotta is a fresh, soft, and mild-tasting Italian whey cheese. It is traditionally made from the whey leftover from the production of other cheeses, like mozzarella or provolone. The whey is heated, causing the remaining proteins to coagulate and form soft curds.

Ricotta is often used as a filling for pasta dishes like ravioli and lasagna, and in baked goods such as cheesecakes and cannoli. Its creamy texture and mild flavor make it a versatile ingredient in both sweet and savory recipes. Manufacturers use it for its taste, texture, and moisture content.

Ricotta is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of protein and calcium. International bodies like JECFA and EFSA have evaluated cheese and dairy products, but specific evaluations for ricotta's health impacts at typical consumption levels are not widely published. As a dairy product, its nutritional profile is well-understood.