Ricotta is an Italian curd cheese that can be made from the whey of sheep, cow, goat or buffalo milk. Soft and creamy in texture, ricotta (which literally means ‘recooked’) has a mild, slightly sweet flavour, making it useful in both savoury and sweet recipes.

Ricotta and tomatoes are one of the most classic Italian pairings, with the sweet, slightly acidic tang of tomato perfectly complementing the ricotta’s delicate, pure flavour. Andrea Migliaccio serves buffalo ricotta with a delicately balanced Passata of San Marzano tomatoes, with this famous Italian tomato also topping Rosanna Marziale’s creamy Ricotta and mozzarella risotto.

The soft, spreadable texture of ricotta makes it a useful binding agent and ideal for stuffing pasta. Gaetano Trovato’s Ravioli with tomato and basil sauce is stuffed with sheep’s milk ricotta, spinach and parmesan, while Giorgio and Gian Pietro Damini float a Wild garlic and ricotta ravioli over lamb soup for a hearty starter. Although a staple of traditional Italian cooking, this collection also demonstrates contemporary uses of ricotta such as Fabrizio Marino’s Gourmet pizza with an aubergine base and Teresa Buongiorno Pink gnocchi with ricotta cream