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    What to do with leftover ricotta?

    Posts: 57 Member
    edited February 28 in Recipes
    I made veggie lasagna last night and only used 1 cup of ricotta, so I still have like half the tub of it left. I have only ever used ricotta for lasagna and have no idea what else to do with it. Anyone have any ideas?

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    Replies

    • Posts: 612 Member
      I usually turn mine into pasta sauce. I have 2 ways I like to do this.
      Option 1: Fry garlic in a pan. Add tinned diced tomatoes; season with salt, pepper, and whatever herbs you please (I use Italian mixed dried herbs). Add parboiled spinach (fresh or frozen; excess water squeezed out). Simmer until the spinach is cooked. Add ricotta; heat through.
      Option 2: Fry garlic. Add chopped grilled veg (I like eggplant, zucchini, sweet potato, and capsicum). Add ricotta and a little bit of stock (or cooking water from the pasta); heat through. I also like to add capers, but the rest of my family doesn't like this. Serve with fresh parsley.
    • Posts: 631 Member
      You can put some on pizza, or bruschetta, season and stuff cherry tomatoes and grill/broil, put some in an omelette,
    • Posts: 522 Member
      CANNOLIS.


      Blend the ricotta with some sugar/splenda, vanilla and a little bit of citrus zest.
      If you can't find the shells, use mini ice cream cones.
    • Posts: 1,386 Member
      Ricotta is basically very tiny curd cottage cheese, so you can also use it in place of cottage cheese or any recipe that includes cottage cheese.
    • Posts: 132
      1/4 cup part skim ricotta
      1/2 tsp. almond extract
      ground cinnamon to taste
      truvia or other artificial sweetner to taste

      Mix it all together , toast an english muffin and spread the ricotta mixture on top. Voilla! Yummy.
    • Posts: 528 Member
      Make low-sugar desserts, such as the ricotta creme from the South Beach diet books.

      Some examples:

      http://www.mizfrogspad.com/Diet/Recipes/Ph1_Desserts.htm
    • Posts: 26,368 Member
      CANNOLIS.


      Blend the ricotta with some sugar/splenda, vanilla and a little bit of citrus zest.
      If you can't find the shells, use mini ice cream cones.

      Or waffles. Or French toast. Yum.
    • Posts: 9,578 Member
      I made veggie lasagna last night and only used 1 cup of ricotta, so I still have like half the tub of it left. I have only ever used ricotta for lasagna and have no idea what else to do with it. Anyone have any ideas?

      Ricotta crepes > You'll need 3 or 4 eggs + 2TB sugar [your sweetner] + pinch salt and butter to grease your crepe pan. Whizz all ingredients, less the butter in the blender till smooth. Make your crepes.
    • Posts: 818 Member
      http://food52.com/recipes/13902-baked-ricotta-and-goat-cheese-with-candied-tomatoes?from_related=1&related_src_type=recipe

      Depending on where you live, tomatoes of all kinds are in season right now.
    • Posts: 10,740 Member
      MUST DO lemon ricotta pancakes. Check out Pinterest for the recipe or just Google. They are amazing!

      We have actually started buying ricotta for the pancakes and then using the rest of the container for a pasta dish :-) They're that good.
    • Posts: 3 Member
      I am lazy and seldom use (part skim) ricotta for recipes -- but I buy it all the time to eat with sliced fruit. Right now stone fruit is in season and it is delicious with plums, peaches, apricots, nectarines... sometimes I dust with a little splenda and/or cinnamon, or sprinkle 1/4 cup of whole oats or 2T ground flax seeds.
    • Posts: 2,942 Member
      Stuffed shells
      On a flatbread
      In a crepe

      Also, I believe allrecipes.com and other sites let you search by ingredient. Also, pinterest.
    • Posts: 432 Member
      I make oatmeal ricotta pancakes!
    • Posts: 3,473 Member
      I mixed it with peanut butter once and it was awesome
    • Posts: 132
      I mixed it with peanut butter once and it was awesome

      I thought about doing that!! Now I will with your testimony.. Thanks!
    • Posts: 3,832 Member
      You can substitute ricotta for paneer in Indian recipes or queso fresco in Mexican recipes. In fact, the recipe for making all three of them at home is basically the same: milk + acid + heat = fresh white cheese.

      Here's a recipe from my hobby food blog that shows how to make fresh ricotta to make gnocchi: http://heidicookssupper.com/blog/2009/07/30/return-to-gnocchi-the-continuing-search-for-pillowy-dumplings/
    • Posts: 1,850 Member
      I am lazy and seldom use (part skim) ricotta for recipes -- but I buy it all the time to eat with sliced fruit. Right now stone fruit is in season and it is delicious with plums, peaches, apricots, nectarines... sometimes I dust with a little splenda and/or cinnamon, or sprinkle 1/4 cup of whole oats or 2T ground flax seeds.

      Recall on stone fruits:

      http://www.cnn.com/2014/07/22/health/costco-fruit-recall/
    • Posts: 5,600 Member
      I just eat it straight, not unlike cottage cheese. It is a cheese, after all.

      Other than that, we used to make manicotti with it -- ricotta, parmesean, mozzarella, parsley (there were numbers once upon a time, now it's largely to taste) - mix together, stuff cooked shells, top with your favorite marinara sauce and a little more mozzarella, cover in foil, bake at 375F (iirc) for 30 minutes. Nom, nom, nom.
    • Posts: 3 Member
      Good to know! Fortunately I have a neighborhood farmer's market, where I got mine. I remember learning about listeria when I was pregnant, and it certainly doesn't sound like something to be messed with!
    • Posts: 200
      MUST DO lemon ricotta pancakes. Check out Pinterest for the recipe or just Google. They are amazing!

      We have actually started buying ricotta for the pancakes and then using the rest of the container for a pasta dish :-) They're that good.


      This!! Surpringly good
    • Posts: 57 Member
      I would never have even thought to use it in a sweet dish! Thanks guys!
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