Don’t use a setup where the strainer mesh is touching the base of the bowl, since this will keep the ricotta sitting in its own moisture.
If you cannot find anything suitable, press the ricotta down with a spoon for a minute or two instead.
If eating plain, drain for five minutes to get a moist, spreadable ricotta, or until you reach a consistency you enjoy more. If cooking in moist, savory dishes, approximately twenty minutes should achieve a cottage cheese consistency, with small, moist curds. Lasagna, ravioli filling, or dips can be made with this ricotta. Ricotta for cannoli may require an additional ten minutes or more, to prevent the shells from becoming soggy. For most other purposes, drain from two to eight hours in the refrigerator. Pastries and baked goods in particularly use dry, crumbly ricotta to avoid ruining the texture of the dessert.
This is also an acceptable, though not perfect, method for lasagna and other savory dishes, which do not require as much draining as ricotta used for pastries. [8] X Research source
Atop crostini or toast Mixed with finely chopped tomatoes and Italian herbs, as a dip Topped with a drizzle of olive oil and a pinch of salt Sprinkled with honey or nuts as a dessert
