Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta... The most common use for ricotta mousse is filling cannoli, but it is perfectly delicious served as is
450g (16 oz) ricotta cheese2 egg yolks, preferably pasteurized50-75g (2- 2-1/2 oz) confectioner’s sugar, or to tasteA few spoonfuls of rum, Amaretto, Frangelico or other liqueur of your choice
For the topping (optional):
Semi-sweet dark chocolate, shavingsCocoaPowdered cinnamonCrumbled hazelnutsAlmond shavingsBerries
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