Saputo Ricotta
Pasteurized milk, modified milk ingredients, salt, lactic acid, potassium sorbate, sodium carbonate, sodium hydroxide.
Ricotta
Our high quality Ricotta embodies the rich culinary traditions of Italy while being proudly made in Canada. This soft and versatile Ricotta is crafted from the finest ingredients, ensuring a fresh and authentic taste that elevates any dish. Its slightly granular texture sets it apart, making it an ideal choice for a variety of ricotta recipes. Whether you are preparing a classic lasagna, a creamy dip, or a delightful dessert, Saputo Ricotta seamlessly integrates into your recipes.
The versatility of Ricotta is one of its most appealing attributes. In savoury dishes, it can be used as a filling for pasta, such as ravioli or cannelloni. Additionally, it serves as a perfect base for dips. Ricotta can also be transformed into desserts, such as cheesecake or stuffed pastries.
The versatility of Ricotta is one of its most appealing attributes. In savoury dishes, it can be used as a filling for pasta, such as ravioli or cannelloni. Additionally, it serves as a perfect base for dips. Ricotta can also be transformed into desserts, such as cheesecake or stuffed pastries.
Available in:
- 500 g
Featured Recipe
Ricotta Gnocchi with Lemon, Peas and Pancetta Sauce
- Total
- 35 min
- Serving
- 6
Discover our Canadian cheeses
Traditional Ricotta
A mild and creamy taste with pleasant, soft, fluffy curds that melt in your mouth. Our Traditional Ricotta is made with an added touch of rich cream. It lends itself to a variety of culinary uses.
Extra Creamy Ricotta
Made with 100% whole milk and no preservatives, this Canadian Ricotta is extra creamy. It is rich and milky with a silky smooth texture. Great eaten cold, in salads or desserts.
Extra Creamy Ricotta
This Extra Creamy Ricotta is made with 100% Canadian whole milk and no preservatives. Packaged in a parchment paper that evokes Italian cheesemaking, it is rich and milky with a silky smooth texture. Great eaten cold, on fresh country bread.
