HOME > Chowhound > Home Cooking >
Are you making a specialty food?
TELL US

left over ricotta

m
msmouser Feb 24, 2011 03:05 PM

I ended up with more ricotta than I needed for my original recipe. Suggestion, please, but no desserts

  1. monavano Feb 25, 2011 07:51 AM

    I had the same dilema this week and used some of it up by sauteeing zucchini with Italian herbs, and added marinara and creamy ricotta. My husband couldn't stop eating it!

    1. viperlush Feb 25, 2011 05:23 AM

      Here are some breakfast suggestions

      Muffins: http://www.foodnetwork.com/recipes/giada-de-laurentiis/nonnas-lemon-ricotta-biscuits-recipe/index.html

      Lemon crepes w/lemon ricotta filling: http://thisisgingerrose.blogspot.com/...

      And the lemon ricotta pancake recipe from CHOW

      3 Replies
      1. re: viperlush
        s
        sancan Feb 25, 2011 05:31 AM

        You've reminded me I like ricotta "Snowflake Pudding" for breakfast. It's just 1/4 c (all measurements eyeballed) ricotta whipped up with an egg (in the serving bowl), few Tbsp coconut, sweetener, 2 Tbsp half n half, and 3 Tbsp water. Zap it for a minute at 80% power, stir well and zap it again for 45 seconds at 50% power (your microwave may be different - should end up a soft porridge consistency. Stir in a tad of vanilla and it's a yummy, quick breakfast.

        1. re: viperlush
          t
          twilight goddess Feb 25, 2011 07:37 AM

          Oops, I hadn't even seen and I just posted the VERY SAME lemon ricotta muffins above ;-)

          1. re: twilight goddess
            viperlush Feb 25, 2011 07:44 AM

            Well then it must be a good recipe:)

        2. f
          fourunder Feb 25, 2011 05:07 AM

          Meatballs or Italian Meatloaf.

          1. goodhealthgourmet Feb 24, 2011 05:59 PM

            +1 for gnudi, ricotta pie and white pizza.

            also:
            - blintzes
            - pancakes
            - calzones
            - lasagna
            - stuffed french toast
            - ravioli
            - stuffed shells or manicotti
            - stuffed chicken breasts with sun-dried tomato and spinach pesto
            - savory fritters: http://www.saveur.com/article/Recipes...

            1. Emme Feb 24, 2011 05:41 PM

              Spinach Ricotta Muffins
              1 box frozen spinach, thawed and drained
              1 1/2 - 2 cups sliced mushrooms
              1 onion
              2 minced cloves of garlic
              butter
              1 cup ricotta
              1 cup cheese, (some combo of mozzarella and parmesan, or some gruyere or jarlsberg)
              2 eggs
              salt and pepper
              dash of nutmeg

              cook onions in butter, add mushrooms, when almost done add in garlic. mix eggs with seasonings and cheese, stir in veg and bake at 350 in mini muffin tins for 15-20 min, or until golden and done!

              1 Reply
              1. re: Emme
                t
                twilight goddess Feb 25, 2011 07:34 AM

                Lemon ricotta muffins are also delicious. I've made these, from Giada:

                http://www.foodnetwork.com/recipes/gi...

              2. v
                Val Feb 24, 2011 05:39 PM

                Ricotta Spinach pie...do add some thin sliced red bell pepper for color...this is great!

                http://www.epicurious.com/recipes/foo...

                1. r
                  redips Feb 24, 2011 05:34 PM

                  http://www.foodandwine.com/recipes/ri...

                  AMAZING

                  1. Marge Feb 24, 2011 04:12 PM

                    One of my favorite appetizers....on crostini with a drizzle of good olive oil, a drizzle of really good honey, and some fresh thyme

                    1. Cherylptw Feb 24, 2011 04:03 PM

                      Gnocchi or spread it on a homemade pizza as the sauce then top with fresh or sun dried chopped tomatoes, torn basil and a drizzle of olive oil...squeeze of lemon out of the oven to finish it.

                      2 Replies
                      1. re: Cherylptw
                        Emme Feb 24, 2011 05:29 PM

                        i was going to suggest pizza as well...with sliced tomatoes, mozzarella, provolone and parmesan, and basil

                        1. re: Emme
                          Cherylptw Feb 25, 2011 07:42 AM

                          Great minds....

                      2. 4
                        4Snisl Feb 24, 2011 03:57 PM

                        Gnudi! (Fun to say, delicious to eat.)

                        1 Reply
                        1. re: 4Snisl
                          EM23 Feb 25, 2011 09:20 AM

                          I am also suffering from the leftover ricotta syndrome. So far this week I've had it with pasta and spread on crostini (so tasty!)
                          I would like to make gnudi with what's left but I want to freeze them. Has anyone done this? Can they be frozen without ruining the flavor or texture too much?

                        2. t
                          twilight goddess Feb 24, 2011 03:55 PM

                          This is delicious:

                          Stuffed Eggplant -- (The Original Moosewood Cookbook)

                          3 med eggplants
                          2 cloves garlic crushed
                          1 bayleaf
                          1 c onion chopped
                          2 med bell peppers
                          2 med tomatoes
                          1 heaping tsp basil
                          1/4 tsp each tarragon and oregano
                          2 c ricotta
                          1/2 c parmesiano grated
                          1 c fine bread crumbs
                          salt pepper and olive oil

                          Slice eggplants, bake face down in 350 degree oven for 20-25 min. scoop out meat and chop.
                          Heat olive oil in pan. Saute onion,peppers, bay leaf, peppers and eggplant meat until the onions are translucent. Save half of the parmesiano and bread crumbs for topping. Mix the rest of the ingredients and let rest for 20 mins. Drain off extra liquid,

                          Put the filling back into the eggplant. Top with extra cheese and crumbs, Bake in 350 oven for 30-35 min.

                          3 Replies
                          1. re: twilight goddess
                            j
                            J.Dish Feb 25, 2011 09:29 AM

                            Sliced tomatoes? Stuffed eggplants?

                            It's February.

                            Gnochhi with brown butter and sage. Little lemon, keep it SEASONAL

                            1. re: J.Dish
                              viperlush Feb 25, 2011 09:37 AM

                              This recipe does l ook great though for this summer.

                              1. re: J.Dish
                                t
                                twilight goddess Feb 25, 2011 02:02 PM

                                thanks, viperlush-- this eggplant sure is delicious, and decadent even, with the ricotta! So funny, I lived in Cali, Colombia when I started making this stuffed eggplant, so I've always thought of it as a year-round dish. Of course, the OP and any other person reading this thread could certainly be living in a tropical climate too, LOL, so we don't really know what would/would not be accessible as fresh produce! ;-)

                                I was also vegetarian when I discovered this dish, and I have brought/served these eggplants as a vegetarian entree for potlucks/ dinner parties at times, too -- especially if I know a set number of vegetarians will be attending. This way the vegetarians can enjoy a special entree too, rather than just grazing on sides.

                            2. t
                              twilight goddess Feb 24, 2011 03:27 PM

                              ricotta hotcakes! I like Nigella's version:

                              http://www.nigella.com/recipes/view/r...

                              Show Hidden Posts