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left over ricotta

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

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    1. 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

        Sliced tomatoes? Stuffed eggplants?

        It's February.

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

        1. re: J.Dish

          This recipe does l ook great though for this summer.

          1. re: J.Dish

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

          1 Reply
          1. re: 4Snisl

            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. 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

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

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

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

                  1. 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

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

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

                    2. +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. Meatballs or Italian Meatloaf.

                        1. Here are some breakfast suggestions

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

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

                          And the lemon ricotta pancake recipe from CHOW

                          3 Replies
                          1. re: viperlush

                            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

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

                            2. 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!