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Leftover ricotta, any ideas?

I made a ricotta pie and brooklyn cheese puffs and now I have abot a cup of ricotta left over. I don't want to freeze it but just assume use it up. I'm stumped. Who's got some ideas?

And while we're here... has anyone ever made manicotti using crepes (crespelle) in place of dried pasta shells? I stumbled upon this old world tradition a few years ago and let me tell ya, it's delicious. The crepes can be made well in advance and frozen. Try it some time.

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  1. You could throw the ricotta into pancakes, quiche, ice cream, into an omelet with veggies, or bake it with a little olive oil, thyme, and salt and pepper.

    1 Reply
    1. re: Vetter

      These pancakes are awesome - I usually add some vanilla and lemon zest to it.
      http://www.cooks.com/rec/doc/0,194,14...

      Ricotta drizzled with honey and fresh berries is delicious.

    2. speaking of crepes, why not use the ricotta as filling for some? or make blintzes!

      ricotta makes a delicious, simple dessert - whipped, lightly sweetened, flavored with a little of your favorite extract or liqueur, and served with fruit/berries and/or sauce. perfect for breakfast as well, although i'd personally leave out the liqueur in that case ;)

      1. I was going to suggest making crespelle and using the ricotta as the filling. What I do is to make what is essentially a ravioli filling of ricotta, eggs, parsley and grated cheese (with a few small cubes of mozzarella folded in, and fill the crespelle. I put them in a baking pan with a bit of plain marinara on the bottom, and some more on the top when they are all in the baking pan. Cover with aluminum foil and bake. They make a really great vegetarian entree, and they also freeze quite well though are best fresh I feel.

        1. you could make a small pan of manicotti... while i realize this is baked (and its hot out now) I like to make it with a fresh tomato sauce & lots of fresh herbs... so it is almost like a pomodoro sauce. also I use a CI idea of no-boil lasagna noodles.. I don't normally like no-boil noodles for regular lasagna... but for this (I think because the filling is so wet) the thinner pasta works well (and is easy)

          mix the ricotta w/ a 1/2 cup of mozzarella cheese and 1/2 cup parmesan
          toss with fresh chopped herbs (basil, parsley), pepper and a little salt
          soak no-boil noodle in hot water (to soften slightly).
          *make sure not to do too many at a time or they will stick together*
          spread thin layer of cheese mixture on noodle & roll up
          put pomodoro sauce of choice (or spiced up pomi) in thin layer on bottom of pyrex dish
          placed rolled up noodles on sauce, cover w/ remaining sauce.
          bake until bubbly (i think 350 for 30-40 mins). I usually cover w/ foil at first.. then maybe top with extra parm and broil to brown top

          while it does require the oven... this with a nice salad and crusty bread and wine.. makes really great dinner. esp w/ fresh tomatoes... can't beat it.

          1. the Pioneer Woman just demonstrated a stuffed tomato using a ricotta mixture.
            We made them this week and even my fussy daughter loved them.
            www.pioneerwoman.com/cooking to look up her current recipe.