Ricotta Romana

The typical ricotta of Rome is made with sheep’s milk and is renowned for its good, sweet flavor and creamy, buttery texture. It needs to be left to drain in a nonmetallic colander for several hours or up to overnight before use. Cow’s milk ricotta is not typical of Lazio. Use the best, creamiest ricotta you can find, but know that it will never be as good as the Roman kind.