Easy ricotta pudding with chocolate and pistachios

After making pancakes with it, I experimented with my leftover ricotta and found my way to this easy dessert.  Think Sicily, and think cannoli filling because this pudding is simply sweetened, drained, ricotta mixed with grated chocolate and topped with pistachios.

Could it be much easier than this no cook/no bake dessert?  When I saw this recipe from Nick Stellino for ricotta pudding, I was intrigued and knew what I wanted to do with my remaining ricotta.  

Before putting the pudding together, place the ricotta in a fine mesh sieve for about an hour to drain and remove the excess liquid.  Then, all you have to do it stir the ricotta with sugar to sweeten it, then blend in some finely grated chocolate.  Spoon it right into serving glasses and top with some chopped pistachios.  It's quick and easy, and makes for an elegant yet simple dessert.  It's also a great make-ahead.

Serve as is, or top it with a little whipped cream and sprinkle a bit more of the grated chocolate and chopped pistachios on top.  A maraschino cherry on top of the whipped cream is a fun alternative, too.

This was an easy and fun dessert to make.  The pudding might be a bit on the dense side but that made it satisfying.  We liked the mild sweet creaminess of the ricotta and of course, stirring the chocolate into it almost turned it into chocolate ricotta.  The topping of pistachios added the crunch that I think I enjoyed most. 

Recipe:

Ricotta Pudding with Chocolate and Pistachios
Adapted from Nick Stellino   

- For 2 servings - 

1 cup ricotta cheese, drained*
Scant 1/4 cup granulated sugar (if you have it, use superfine sugar)
2 oz. semisweet chocolate, grated 
1/4 cup pistachio nuts, toasted and finely chopped
For topping: Whipped cream, some of the grated chocolate and chopped pistachios (or whipped cream and maraschino cherry for each) 

* About an hour beforehand, strain the ricotta to eliminate excess liquid by placing it on top of a fine mesh sieve.

Place drained ricotta into a bowl.  Give the ricotta a good stir or a light whisking to eliminate lumps and lighten it a bit.  Stir in the sugar and blend thoroughly until incorporated.  Stir in all but a tablespoonful or so of the chocolate (reserving some for topping) into the ricotta.  Divide the ricotta pudding between 2 serving glasses and top each with pistachios, reserving about a tablespoon for topping.  If not serving immediately, cover glasses with plastic wrap and place in the refrigerator.

To serve, top ricotta pudding with whipped cream and sprinkle some of the reserved grated chocolate and chopped pistachios on top for garnish.