By Alice Hart
These light and fluffy little parcels don’t have to be baked – you could serve them straight away with the melted herb butter or perhaps the gorgonzola sauce. It’s very important to drain the ricotta thoroughly, so try to do this the day before you need it. Serve with a simple green salad.
Line a colander with muslin and lay the ricotta in it. Set over a bowl, cover and leave to drain for 8–24 hours. Alternatively, put the ricotta in a square of muslin and gather it into a ball. Squeeze firmly to force the water out. Place the cheese in a colander and weigh it down with a plate and a couple of unopened tins. Set aside for 20 minutes, then wring out before you unwrap it.