Ricotta
Ricotta is safe during pregnancy as long as it is made from pasteurised milk, which all mainstream shop-bought ricotta is. It is a useful source of protein and calcium.
Ricotta is safe to eat during pregnancy and is specifically listed by the NHS as one of the soft cheeses that is safe, alongside cream cheese and cottage cheese. Unlike mould-ripened soft cheeses (such as Brie, Camembert, or soft blue cheeses), ricotta is not aged and does not support the growth of Listeria in the same way. It is made by heating milk or whey with acid until the proteins coagulate — a gentle cooking-like process that, combined with pasteurisation of the milk, makes it safe. Ricotta is commonly used in Italian cooking: in pasta fillings (lasagne, ravioli, cannelloni), in desserts (cannoli, cheesecake), on toast, or eaten with fruit and honey. All of these preparations are safe during pregnancy. Baked dishes containing ricotta, such as lasagne or stuffed pasta shells, are also completely safe. Ricotta has a mild, slightly sweet flavour that is generally well-tolerated even during the first trimester when tastes can be sensitive. It provides protein, calcium, phosphorus, and riboflavin (B2). Fresh ricotta from a deli counter should be kept refrigerated and consumed within a couple of days. Shop-bought ricotta in sealed tubs is safe up to the use-by date.
What to be aware of
- Ricotta is safe — it is a pasteurised soft cheese and is specifically listed as safe by the NHS.
- Keep refrigerated and eat by the use-by date — fresh deli ricotta within 2 days of purchase.
- Baked dishes containing ricotta (lasagne, pasta bakes, cheesecake) are completely safe.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/cheese/