OK foodies... what to do with the rest of this ricotta?

theartistformerlyknownas

I prepped spinach/artichoke/chicken stuffed shells tonight to have for dinner tomorrow. What should I do with the other half of the container of ricotta? I don't want another pasta/lasagna type of dish... thinking something sweet but I've never gone that route before. Anyone have something tried and true that I should make? A pound cake, gnocchi, pancakes? I don't think I have enough to make a cheesecake - it's just shy of a cup.

penguin44

Um cannolis!

I have been meaning to try this recipe for orange ricotta pound cake. Everything on her blog is great. 

I found this recipe for rosemary garlic ricotta dip, and now I want leftover ricotta:

Hot Rosemary-Garlic Ricotta Dip

In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil and sprinkle with finely chopped rosemary leaves. Bake in a 375-degree oven until bubbling on top. Serve immediately with toasted baguette slices.

lovegood90

These look so good!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html

I think if you cut the recipe in half you should have approximately enough ricotta?

ETA: Just realized you asked for tried and true..never tried these but maybe if you want to experiment

theartistformerlyknownas

Oh man those all sound awesome!

lyndausvi

I read DH your OP.  He said "cannoli dip".

theartistformerlyknownas

lyndausvi said:

I read DH your OP.  He said "cannoli dip".

Ooh I think I have a pizzelle maker somewhere in my collection of kitchen gadgets... those would be great to dip.

Aray82

Other than a very tiny ricotta pie I have no ideas...but I'm totally lurking on this thread!!!

blabla89

Mix it with chopped basil and any other herbs you like, stuff inside chicken breasts, wrap in prosciutto, brown in a skillet, and then bake until cooked through.

Kauris

It sounds weird, but I like to take about 3/4 cup of ricotta, add two teaspoons of cocoa powder, teaspoon of vanilla extract and an equal; mix it all up and then stick in the freezer for about ten minutes. 

WinstonsGirl

Pyrogies!!!  Best food ever!!!!

ETA - broken picture

wandajune6

Back when my parents did the South

kasmith1 said:

It sounds weird, but I like to take about 3/4 cup of ricotta, add two teaspoons of cocoa powder, teaspoon of vanilla extract and an equal; mix it all up and then stick in the freezer for about ten minutes. 

I used to do that all he then when I was going through my South Beach phase! I forgot about it- so good!

novella1186

I'm so glad you started this thread, lolo! I made almost the same thing for dinner two nights ago and now I'm stuck with half a container of ricotta. I never know what to do with special ingredients like that. Usually they get shoved to the back of the fridge for a few months and then thrown in the garbage  

Edited for clarity. I haven't had caffeine yet. 

novella1186

penguin44 said:

Um cannolis!

I have been meaning to try this recipe for orange ricotta pound cake. Everything on her blog is great. 

I found this recipe for rosemary garlic ricotta dip, and now I want leftover ricotta:

Hot Rosemary-Garlic Ricotta Dip

In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil and sprinkle with finely chopped rosemary leaves. Bake in a 375-degree oven until bubbling on top. Serve immediately with toasted baguette slices.

Definitely making this. Thanks! 

theartistformerlyknownas

WinstonsGirl said:

Pyrogies!!!  Best food ever!!!!

ETA - broken picture

Is that a fork stuck into a vagina or do I just have a particularly dirty mind this morning?

novella1186

lolo883 said:

WinstonsGirl said:

Pyrogies!!!  Best food ever!!!!

ETA - broken picture

Is that a fork stuck into a vagina or do I just have a particularly dirty mind this morning?

lol FI propagates orchids and last night he said "come over here, look!" all excited, cuz one of his super rare orchids is blooming.

 I said, "why does it look like such a vagina?" 

he said, "what the hell is wrong with you?" 

cupcait927

@lolo883 nope, not just you. First thought was giant vagina.

novella1186

Based on this thread and the "Appetizers that travel" thread I started the other day, I now have a TK cookbook. I copy and pasted everything into a word doc cuz I don't want to forget about any of this deliciousness, and I will definitely be making this stuff for all the holiday parties! Yay! ya know... minus the vaginas. I left that out of the cookbook. 

jenna8984

novella1186 said:

Based on this thread and the "Appetizers that travel" thread I started the other day, I now have a TK cookbook. I copy and pasted everything into a word doc cuz I don't want to forget about any of this deliciousness, and I will definitely be making this stuff for all the holiday parties! Yay! ya know... minus the vaginas. I left that out of the cookbook. 

Booo you're no fun!

MrsMack10612

Chocolate Chip Cannoli Dip:

Rest of your ricotta

Enough XXX sugar to sweeten the ricotta

1/2 tub of cool whip

Mini Nestle Semi sweet morsels 1/4-1/2 of the bag

Mix it all together.

Serve with Staci's Cinnamon & Sugar Pita chips

 

 

JennyColada

MrsMack10612 said:

Chocolate Chip Cannoli Dip:

Rest of your ricotta

Enough XXX sugar to sweeten the ricotta

1/2 tub of cool whip

Mini Nestle Semi sweet morsels 1/4-1/2 of the bag

Mix it all together.

Serve with Staci's Cinnamon & Sugar Pita chips

 

 

I flipping LOVE cinnamon sugar pita chips!

kat1114

I love lemon blueberry ricotta pancakes! Plus, you can always freeze any leftover pancakes for a day you are too lazy to cook.

MrsMack10612

@JennyColada - I used to make my own, sort of.  Flour tortilla cut like a pizza, light brush of water, sprinkle cinnamon/sugar, bake until GBD.

 

 

arrippa

novella1186 said:

Based on this thread and the "Appetizers that travel" thread I started the other day, I now have a TK cookbook. I copy and pasted everything into a word doc cuz I don't want to forget about any of this deliciousness, and I will definitely be making this stuff for all the holiday parties! Yay! ya know... minus the vaginas. I left that out of the cookbook. 

I have a 20 page word doc that I use to collect recipes. It all started from the hummus chicken recipe.

Casadena

Lemon Ricotta pancakes with blueberry sauce!!!  

loro929

You can just eat it as is with some honey drizzled on top, so delicious and a great breakfast!

cupcait927

arrippa said:

novella1186 said:

Based on this thread and the "Appetizers that travel" thread I started the other day, I now have a TK cookbook. I copy and pasted everything into a word doc cuz I don't want to forget about any of this deliciousness, and I will definitely be making this stuff for all the holiday parties! Yay! ya know... minus the vaginas. I left that out of the cookbook. 

I have a 20 page word doc that I use to collect recipes. It all started from the hummus chicken recipe.

I'm making hummus crusted chicken tonight! With mashed butternut squash.

steph861

Because I love putting ricotta inside things, I'd do a chicken roulade stuffed with ricotta (and whatever else you fancy).

steph861

Oh! Or gnocchi! (not actually pasta :P)

novella1186

novella1186 said:

penguin44 said:

Um cannolis!

I have been meaning to try this recipe for orange ricotta pound cake. Everything on her blog is great. 

I found this recipe for rosemary garlic ricotta dip, and now I want leftover ricotta:

Hot Rosemary-Garlic Ricotta Dip

In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil and sprinkle with finely chopped rosemary leaves. Bake in a 375-degree oven until bubbling on top. Serve immediately with toasted baguette slices.

Definitely making this. Thanks! 

K I just made this. It is AMAZING. Thank you! 

theartistformerlyknownas

OK. I think the plan is lemon ricotta pancakes with raspberries (because we have some) on Saturday, AND THEN getting more ricotta accidentally on purpose because I ALSO have pumpkin and sage leftover from Brunchgiving and want to make gnocchi. And then that ^ dip.

novella1186

lolo883 said:

OK. I think the plan is lemon ricotta pancakes with raspberries (because we have some) on Saturday, AND THEN getting more ricotta accidentally on purpose because I ALSO have pumpkin and sage leftover from Brunchgiving and want to make gnocchi. And then that ^ dip.

K, see you Saturday.