- 2 pounds ricotta cheese
- 1/4 cup sugar
- 1/2 cup coarsely chopped semisweet chocolate
- 1/4 cup chopped nuts (optional)
- 1/4 cup raisins (optional)
- 1 box store-bought biscotti, for serving
- Fresh seasonal fruit such as grapes and peaches, for serving
- 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.