Buon giorno Denise ..

che fa? Bracciole are meat rolls made with beef shoulder that's been pounded
flat, then rolled up with garlic and parmesan cheese. You tie the rolls with
string, brown them in oil, then put them in the tomato sauce to finish cooking.
I think the ricotta thing originated from baked ziti, when you mix it through
the pasta and then bake it. I like a scoop of cold ricotta though, it's a nice
contrast to the hot sauce and chewy pasta. A restaurant in town that I like
serves pasta with a scoop of ricotta, a slice of prosciutto and very thin green
beans on top. Yummy!