Ricotta cheese....well I no as an Italian this is something that is used quite often. And you may think....why would you make this. Just go buy it. And believe me when I need huge amounts and feeding tons of people.... I do go buy it. But when I am making a normal meal or making the pasta...yo have to make the ricotta cheese. I just made a homemade ravioli with the homemade ricotta and spinach.....unbelievable. They practically melted in your mouth they were so soft and this cheese makes them soooo smooth!!. So I will sit down and write the recipe for the ravioli very soon but first you must try making the ricotta cheese. There is literally three steps and ridiculously easy....and so worth the effort!!

RICOTTA CHEESE

4 CUPS WHOLE MILK
2 CUPS HEAVY CREAM
3 TBLSP WHITE WINE VINEGAR
1 TBLSP SUGAR

Put the milk, heavy cream and sugar in a sauce pan over a medium flame and bring it to the point where its just about to boil.

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At that moment remove from the heat and add the vinegar and let it sit for 5 minutes. The vinegar will do all the work and make your cheese. While you are waiting you can prepare the strainer. I use a regular mesh strainer and wet paper towels. Just line them to cover the whole strainer like I did.

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Pour the mixture into the strainer and let that sit in your sink to drain. The trick here is that the longer you let it sit the more moisture will drain out. So if you like your cheese very thick let it sit long. If you like it thinner and softer like I do...you will remove it quicker. But when it is at the consistency that you are happy with...just turn it out of the strainer into a bowl and....boom...you got this fabulous ricotta cheese!!

OK....YOU DID IT!!! Now trust me....homemade pasta is just as simple. And when you put these two together....magic!!! So the picture below is your next stop....
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Homemade Ravioli with a spinach, ricotta cheese filling and a butter, garlic and sage dressing!!!!