I used to hate ricotta—that store bought stuff is dry and can ruin a perfectly good lasagna. And then one day, the skies parted, and I tried house-made ricotta at a little lunch spot in NYC. I immediately became obsessed and tried many different recipes before settling on this one. I could happily eat it by the spoonful, but it also goes great on bruschetta with a tomato on top; plopped into a bowl of fresh pasta; or topped with some fresh berries for a dessert. It’s easy and just requires a bit of your attention and time. I hope you enjoy it as much as I do!

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