Growing up, I never experienced real ricotta, but rather only had the poorly made supermarket variety. Because of this, I never understood why people would rant and rave about the creamy deliciousness of ricotta, as I only knew it as a bland, semi-spreadable cheese. Once I visited the Italian restaurant Locanda Verde, I finally understood what people were talking about. The ricotta there was so flavorful and creamy you wanted to lick the bowl clean. Since dining there, I have made this easy ricotta recipe at home and found it just as good. I love eating it both savory, with a little olive oil and salt and pepper, and sweet,with a drizzle of honey and some orange zest, on a baguette.