Ricotta ('recooked') is made from the whey left after making other cheeses, re-heated to precipitate the remaining proteins. The result is an ethereally light, mildly sweet, fluffy fresh cheese. Ricotta di Bufala (buffalo) is richer. Ricotta Salata (salted, aged) is a completely different product — firm, salty, and gratable.
Sicily and Campania, Italy
Origin
Cow's, sheep's, goat's, or buffalo whey
Milk
Eaten fresh, within days
Aging
Flavor Profile
Mild, milky, slightly sweet with a fluffy, creamy texture
Wine Pairings
Classic Pairing
Prosecco Brut (Veneto)
Light, floral, and fruity — Prosecco's delicacy mirrors ricotta's lightness. Perfect for ricotta on toast or in desserts.
Sicilian Pairing
Grillo or Catarratto (Sicily)
Crisp Sicilian whites pair naturally with Sicilian ricotta — both are from the same terroir.
Dessert Pairing (Cannoli)
Passito di Pantelleria or Marsala Dolce
Classic Sicilian sweet wines alongside cannoli (filled with sweetened ricotta) is a regional tradition.
Savory Pasta Pairing
Pinot Grigio or light Soave
For ricotta-stuffed pasta (ravioli, manicotti), light neutral Italian whites complement without competing.
Ricotta is supremely versatile: sweet applications (cheesecake, cannoli) and savory (pasta, pizza, crostini).
Avoid
Full-bodied reds
Ricotta's delicacy is completely overwhelmed by any tannic, bold red wine.
FAQ
What wine pairs with ricotta pasta?
For ricotta-stuffed pasta, choose light, crisp Italian whites — Pinot Grigio, Soave Classico, or Vermentino. For baked pasta with tomato sauce, a light Barbera or Chianti Classico works well.
What is the difference between fresh ricotta and ricotta salata?
Fresh ricotta is fluffy, mild, and eaten within days. Ricotta Salata is pressed, salted, and aged — it becomes hard, salty, and gratable, used like a lighter Pecorino.
What wine goes with cannoli?
Passito di Pantelleria (Sicilian sweet wine from dried Muscat grapes) is the traditional pairing. Marsala Dolce or a Moscato d'Asti are also excellent.