Recipe by Giada De Laurentiis from Everyday Italian
1 lb Ricotta
1 teaspoon sweetened cocoa powder
1 cup fresh raspberry
2 tablespoons Honey
2 biscotti cookies
In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.
Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Ricotta with Honey and Raspberries.
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