Instructions: * Note: Fresh sheeps milk ricotta from an Italian specialty store or cheese shop tastes best, but supermarket ricotta will do perfectly well.

Preheat the oven to 375 degrees.

In a bowl, beat the egg whites with salt until soft peaks form. Fold the ricotta into the egg whites until well blended. Pour the mixture into 6 lightly oiled 1/2-cup custard cups. Pour a little olive oil over each one.

Bake for 30 minutes. The ricotta will rise, then settle when cool. Unmold and serve slightly warm or at room temperature, never chilled.

This recipe yields 6 servings.

Comments: You can toss fresh herbs into the ricotta mixture before baking it or use flavored oils like hot pepper or truffle oil in place of the olive oil. For dessert, omit the oil and drizzle honey over the cheese, accompanying each serving with some raspberries and sweet ripe peaches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.