Ricotta is not officially a cheese

Not really a cheese, as it is obtained by re-treating whey, although whole or skimmed milk is sometimes added. Ricotta is a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it. It can be made from either sheeps' or cows' milk, although ewes' milk is the best, particularly Ricotta Romana di Pecora. It is used frequently in Italian cooking, especially for gnocchi, ravioli and canneloni.

Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Ricotta is found in steamy tasty classic Italian lasagna, many deserts, cheescakes as well as tasty dishes like stuffed shells, Manicotti and others.