What can I do with left over Ricotta?!


Question: I made lasagna last night and I have about 11/2 C of Ricotta left over...any ideas of what I can do with it...something other than a pasta dish....
Thanks in advance


Answers: I made lasagna last night and I have about 11/2 C of Ricotta left over...any ideas of what I can do with it...something other than a pasta dish....
Thanks in advance

quick and easy ricotta pie

32 ounces ricotta
2 eggs
6 tbsp sugar
splash whiskey
pour into a 9 inch pie shell

bake at 375 for 1 hour
(and if you dont have a pie shell just bake it anyway..it's still good...Ive even shaved chocolate on it too)

maybe cheesecake

Best Cheesecake on Earth
"A great cheesecake made with ricotta cheese and cream cheese!"
INGREDIENTS
? 1 1/2 pounds ricotta cheese
? 16 ounces cream cheese
? 1 cup white sugar
? 6 eggs
? 6 tablespoons all-purpose flour
? 1 cup sour cream
? 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
3. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.

Ricotta Pancakes

Ingredients

4 large eggs
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/3 cup oat flour
1 tablespoon butter or vegetable oil
1 pinch salt
1 pinch nutmeg
1 packet Equal sugar substitute (optional)
2 tablespoons powdered egg whites (Just Whites)
1 teaspoon butter (for the griddle)

Directions
1. Set the griddle or a large skillet over high heat.
2. Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
3. When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
4. Drop the batter by spoonfuls, large or small onto the griddle.
5. Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
6. Cook briefly on the other side and serve immediately.
7. Butter and Vermont Sugar-Free syrup are great accompaniments.

http://www.recipezaar.com/18799

http://www.wchstv.com/gmarecipes/bakedpa...
(*-*)

Drizzle a scoop with honey and cinammon for dessert.

you could use it in a Greek style spinach and cheese pie.
Usually it's made with only feta cheese, but I often use ricotta as well because I like the creaminess of the ricotta. So here is the recipe that I follow but add the ricotta as well. And you can make the spinach and cheese triangles using this recipe if you prefer them to a big pie.

spinach and cheese pie(s) - spanakopita
from the Antoniou filo pastry box - I have made this many times
it's very reliable and really nice

Ingredients
375g filo pastry
1 bunch spinach
2 medium onions
1/2 cup oil
1/4 tsp black pepper
375g fetta cheese
1 bunch shallots (scallions in the US)
4 eggs
1 tsp salt
melted butter

Method
remove stalks from spinach, wash and drain until completely dry. cut spinach into small pieces and add chopped onions, shallots and diced fetta, beat eggs, salt, pepper adn oil in a separate bowl and then pour over the spinach mixture.

mix well until combined. layer half the filo pastry in a medium sized pie plate or baking tray, buttering every second sheet with melted butter. place the mixture on top of the layered pastry and fold in any overhanging ends. repeat the layering process with the remianing filo pastry, tucking in the top sheets to neaten off. brush the top with melted butter and bake in a preheated moderated oven around 45 minutes or until golden brown.

Ricotta Cappuccino
Recipe courtesy Giada De Laurentiis
1/2 cup sugar
1/2 vanilla bean
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder

Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

Get some Cannoli shells.

CANNOLI FILLING

1 lb. Ricotta
2 c. powdered sugar
1/2 tsp. vanilla or cinnamon oil
1/2 c. mini chocolate chips
1 c. heavy cream

Mix ricotta, powdered sugar and flavoring. Beat well. Add mini chocolate chips. In another bowl beat heavy cream until stiff. Fold into ricotta mixture.
You can spoon it into the shells or use a pastry bag to fill them. Then you will have dinner and dessert.

If your family won't eat them bring them here and I'll take care of them for you :-D You can drop off some leftover lasagna too there won't be any complaints from this end . :-D
I have a few friends and a local priest that will make sure none of it goes to waste.

Spinach cheese sticks
1 package of egg roll wrappers.
1 package chopped frozen spinach
1 cup of ricotta (heck, just use it all)
1 cup of grated mozarella cheese
1/4 cup chopped onion
1 T lemon juice
olive oil
salt/pepper
regular oil for frying

thaw frozen spinach, squeeze out water and fluff, set aside
fry onion in little olive oil till clear, add spinach and fry for 5 minutes, add lemon juice, salt and pepper. set aside to cool slightly
then add in both cheese, ricotta and mozarella... stir well
taking large spoon fulls, place some on edge of egg roll and roll up like envelope style... fry in a pan with 1 in of oil, turning till golden. drain on plate with paper towel... serve by itself as appetiser, or with sweet/sour sauce, BBQ sauce, honey mustard, ketchup, or salsa.. whatever your whim is... These are great and my kids love them too.. great way to get spinach in them

I've made these a couple of times...they're more like muffins..and they're a big hit around here:

**Nonna's Lemon Ricotta Biscuits**

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

pancakes i saw the recipe on the back of the frigo container..although i dont remeber it sorry try to reserach it





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources