Filling: Whole Milk Ricotta

Whole milk ricotta is a soft, fresh Italian cheese made from the milk of cows. It is produced by reheating the whey left over from making other cheeses, like mozzarella or provolone. The whey is heated, causing the remaining proteins to coagulate and form curds, which are then drained.

Ricotta adds a creamy texture and mild, slightly sweet flavor to foods. It is often used as a filling for pasta dishes like ravioli and lasagna, or in baked goods like cheesecakes and cannoli. Manufacturers use it for its protein content and its ability to bind ingredients together.

Ricotta is a dairy product and a source of protein and calcium. Like other dairy products, it contains saturated fat and cholesterol. The U.S. Food and Drug Administration (FDA) lists whole milk ricotta as Generally Recognized As Safe (GRAS). JECFA and EFSA have not specifically evaluated ricotta as a food additive. People with lactose intolerance may experience digestive discomfort from consuming ricotta.