RICOTTA

1 pound fresh, whole milk ricotta (Narragansett Creamery preferred)

Salt and fresh ground black pepper

2 tablespoons chives, minced

1 tablespoon Italian parsley, minced (plus more for finishing)

1 tablespoon tarragon, minced (plus more for finishing)

2 tablespoons Parmigianno-Reggiano, grated (plus more for finishing)

Drain the ricotta in a fine sieve overnight to remove any lingering water.

Mix the ricotta with the salt, pepper, herbs and cheese. Taste for seasoning.

Put into a piping bag fitted with a plain tube.