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i love it, polly-o is the good old stand by, but try the fresH ricotta from a local cheese shop, add some to your spaghetti or penne ......btw it's pronouced RE-KOTT-A NOT RE-COTA IN ITALIAN IT MEANS RE-COOKED..ITS MADE FROM THE LEFT OVER WHEY FROM MOZZARELLA. GREAT FOR DESSERTS EX. CANNOLI'S
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It's good in dishes like lasagna (better than using cottage cheese), but it's really kind of tasteless. It's more of a filler.
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It's good, but not great. It's a little too creamy. However, it's wonderful in Italian dishes!
Great pasta and pizza topping!
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Other then in pasta dishes, Ricotta cheese is a very messy and basically tasteless cheese.
I love adding Ricotta to pasta, pizza, and berries. It doesn't have much of a taste to it on it's own, but it does add something to the afore-mentioned foods.
With Ricotta, it seems to be more about the texture than the taste, it is great in pasta dishes, as well as with desserts.
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