Bake for 30 minutes, until the ricotta is just browning on top.

Photo: Delaney Mes Fennel, mint and ricotta flatbread Makes one large flatbread.

Sprinkle this on top and add shavings of feta or crumbled ricotta.

Serve warm with extra butter, ricotta cheese, sour cream or whipped cream.

Serve the pasta with a dollop of the herbed ricotta on top.

Then there's ricotta ravioli, Shiitake mushrooms, and halibut poached in truffle butter.

Meanwhile, add the lemon zest to the ricotta and stir in the oil.

Food writer, Delaney Mes shares her recipe for fennel, mint and ricotta flatbread.

Wipe out food processor bowl, then add ricotta, cream cheese and caster sugar.

Place ricotta, spinach, chopped basil and half the parmesan in a large bowl.

For vegetarians, use goat's cheese or ricotta instead of parma ham.

Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.

Spread the ricotta mix in a circle in the centre of the pastry.

The tortelli are finished with brown butter and grated ricotta salata.

Add fresh ricotta, sour cream, or yogurt while pureeing, for richness.

In a dessert bowl, whisk together the ricotta, vanilla extract, and sugar substitute.