I procured a small tub of wonderful fresh sheep milk ricotta and am wondering what your favorite ideas are for using it. Googling has produced serving it with toast (either drizzled with extra virgin olive oil and herbs or honey and ctirus zest).
I was considering making a small batch of fresh pasta and tossing in the ricotta with fresh herbs and olive oil....but maybe the heat will kill off some of the nuanced flavor?
Thanks in advance for any suggestions!
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