Recipe courtesy of Michele Urvater

Watercress and Ricotta Pecorina

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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1/4 cup vegetable oil

2 tablespoons lemon juice

6 ounces Ricotta Pecorina

Freshly ground black pepper

2 bunches watercress, rinsed and trimmed


  1. Combine the oil and lemon juice in a serving bowl. Add cheese and season well with pepper. Add watercress, toss ingredients together and serve immediately.