Baked Ricotta process from a small producer artisan style. Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples' pastiera, one of Italy's many "Easter pies". Regional variations may be sweet or savory. Ricotta is also commonly used in savory dishes, including pasta, calzoni, pizza, manicotti, lasagne, and ravioli. It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.