Fresh ricotta

I've been reading much lately about the incredibleness of fresh ricotta and the relative ease of making your own. Doing so is definitely something I'm going to try in the near future, not least so I can use it in David Tanis' recipe for Pappardelle with Fresh Ricotta, Squash Blossoms and Basil Oil that's in today's NYT Dining section.I think if I were forced to choose my very favorite pasta, the one I had to eat from here on after, it would be pappardelle. You might know by now how I feel about both good cheese and squash blossoms and basil oil just sounds good, so really, this dish seems written for me. I'm calling this recipe for Sunday night!