Ingredients
2 pounds ricotta cheese
1/4 cup sugar
1/2 cup coarsely chopped semisweet chocolate (about 2 1/2 ounces)
1/4 cup chopped nuts or raisins (optional)
1 box store-bought biscotti, for serving
Fresh seasonal fruit, such as grapes and peaches, for serving
Preparation
Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mixture can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins, if desired, before serving. Serve with biscotti and fruit.
