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1.
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Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl.
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Spoon in ricotta.
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Cover and alLow to drain in the refrigerator overnight.
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2.
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Heat oven to 400F.
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Throw away liquid in bowl.
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Wipe out bowl.
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Return ricotta to bowl.
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Stir in minced sage, salt and pepper.
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Line a 1 1/2-qt ovenproof bowl or possibly souffl, dish with the cheesecloth.
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Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl.
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Bake 1 hour till browned on top (ricotta will be jiggly in center).
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Cold cheese on rack 15 min.
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Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 min.
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Wrap and chill overnight.
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(Can be made ahead.
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Chill up to 2 days.)
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Throw away cheesecloth.
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Transfer ricotta to serving plate.
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Let stand at room temperature 1 hour before serving.
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3.
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Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.
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Add in sage leaves and cook just till leaves darken, about 20 seconds.
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Pour oil and sage leaves on top of ricotta.
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less for men), 300 mg cholesterol or possibly less, 2,400 mg sodium or possibly less, 250 g
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NOTES : This wonderful cheese spread with minced fresh sage couldn't be easier-just shape and bake.
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Baking Time: 1 hour Degree of difficulty: easy
