Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk.
Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk.
This soft, creamy, white latticino with a delicate flavor reminiscent of a freshly squeezed milk is widely used in cooking, it works great in both savory and sweet dishes. It can be enjoyed on its own, as an appetizer, smeared on bread, or it can be flavored with lemon juice and grated parmesan, served with pasta, gnocchi, lasagne, or, typically Sicilian, used to prepare luscious desserts - paired with chunks of chocolate, candied fruits or nuts, ricotta di pecora is what gives that distinctive taste to cannoli, cassata, or sfinci.
