Pasta with Homemade Ricotta & Roasted Broccoli
For the creamiest texture and freshest flavor, make homemade ricotta cheese. It's a simple 3-step process that makes ready-to-eat cheese in under an hour. Check your label: milk that has been ultra-high-temperature pasteurized (or ultra-pasteurized) won't work here.
To make ahead: Refrigerate ricotta (Steps 1-5) for up to 3 days.
Equipment: Instant-read or candy thermometer, cheesecloth