I bought too much. I made a skillet lasagna (I don't know that
it's worth posting the recipe, though it was pretty good) which
called for 8 ounce container of ricotta. Foolishly I bought the
larger size because it was on sale, about the same prices at the
smaller.

Today for lunch I had pizza, dabbed it with ricotta halfway
through cooking, that worked out really well. Still, plenty of
ricotta left over.

Seems you don't want to freeze ricotta unless you bake it in
something first. I have lasagna noodles, perhaps I will try to
make lasagna rollups or something, and freeze that.

Anyone think of something else I could do with the ricotta
instead? Don't look anything up, just ideas. Something I
could freeze for another day.

Thanks.

nancy

On Sun, 11 Feb 2007 13:21:29 -0500, "Nancy Young" >
wrote:

>I bought too much.
<snip>
>
>Seems you don't want to freeze ricotta unless you bake it in
>something first. I have lasagna noodles, perhaps I will try to
>make lasagna rollups or something, and freeze that.
>
>Anyone think of something else I could do with the ricotta
>instead? Don't look anything up, just ideas. Something I
>could freeze for another day.
>
>Thanks.
>
>nancy
>

I love those huge shells, stuffed with a ricotta spinach filling....
didn't we have a recipe here not too long ago that included eggplant
and italian sausage in the filling? I bought ricotta and frozen
spinach to make gnudi today. Look up the recipe on the FoodTV site.

--
See return address to reply by email

<sf> wrote

> On Sun, 11 Feb 2007 13:21:29 -0500, "Nancy Young" >
> wrote:
>
>>I bought too much.
> <snip>

>>Anyone think of something else I could do with the ricotta
>>instead? Don't look anything up, just ideas. Something I
>>could freeze for another day.

> I love those huge shells, stuffed with a ricotta spinach filling....

Oh, Me Too!! Great idea.

> didn't we have a recipe here not too long ago that included eggplant
> and italian sausage in the filling? I bought ricotta and frozen
> spinach to make gnudi today. Look up the recipe on the FoodTV site.

Thank you for the ideas.

nancy

On Feb 11, 1:21�pm, "Nancy Young" > wrote:
> I bought too much. *I made a skillet lasagna (I don't know that
> it's worth posting the recipe, though it was pretty good) which
> called for 8 ounce container of ricotta. *Foolishly I bought the
> larger size because it was on sale, about the same prices at the
> smaller.
>
> Today for lunch I had pizza, dabbed it with ricotta halfway
> through cooking, that worked out really well. *Still, plenty of
> ricotta left over.
>
> Seems you don't want to freeze ricotta unless you bake it in
> something first. *I have lasagna noodles, perhaps I will try to
> make lasagna rollups or something, and freeze that.
>
> Anyone think of something else I could do with the ricotta
> instead? *Don't look anything up, just ideas. *Something I
> could freeze for another day.

Blintzes. Prepare crepes... roll with ricotta and fruit filling
(pineapple titbits?), fry in butter, serve with cherry jam... they
freeze well too.

Sheldon

"Sheldon" > wrote

>On Feb 11, 1:21?pm, "Nancy Young" > wrote:

>> Anyone think of something else I could do with the ricotta
>> instead? Don't look anything up, just ideas. Something I
>> could freeze for another day.

>Blintzes. Prepare crepes... roll with ricotta and fruit filling
>(pineapple titbits?), fry in butter, serve with cherry jam... they
>freeze well too.

I have never made crepes, never mind blintzes. That
sounds great. Heh, at this rate I'll be buying more ricotta.
Thanks.

nancy

On Feb 11, 1:21 pm, "Nancy Young" > wrote:
> I bought too much. I made a skillet lasagna (I don't know that
> it's worth posting the recipe, though it was pretty good) which
> called for 8 ounce container of ricotta. Foolishly I bought the
> larger size because it was on sale, about the same prices at the
> smaller.
>
> Today for lunch I had pizza, dabbed it with ricotta halfway
> through cooking, that worked out really well. Still, plenty of
> ricotta left over.
>
> Seems you don't want to freeze ricotta unless you bake it in
> something first. I have lasagna noodles, perhaps I will try to
> make lasagna rollups or something, and freeze that.
>
> Anyone think of something else I could do with the ricotta
> instead? Don't look anything up, just ideas. Something I
> could freeze for another day.
>
> Thanks.
>
> nancy

I didn't look anything up. But I am sending a list below that I had
compiled for myself when I had a similar situation. The problem always
seems to me is that I have too much for a little dollop here and a
little dollop there. Maybe something here will help use some of
it..


Mix the ricotta together with a small amount of sugar (or sugar
substitute) and cinnamon; use as a spread for bagels or toast.


Substitute the ricotta for mayonnaise in your favorite dip recipe or
in a creamy dressing for tuna or chicken salad.


Buy pasta shells or manicotti tubes; cook, stuff with seasoned ricotta
cheese (e.g., with herbs and salt and pepper) and freeze in a
container on a layer of tomato sauce for a future microwavable meal.


Substitute the ricotta for the cream cheese in a frozen cheesecake or
pie recipe.

mix some in with your salads

Mix with yogurt and add fruit, etc.

put some on a tortilla, add jalapeno's, microwave and put some salsa
on it.

put ricotta on a baked potato, instead of butter or sour cream

mix with noodles and veggies

mix with rice and veggies

mix with tacos or burritos

mix in some fruit and eat

eat it with eggs

mix with hot cereals

blend a smoothie with it

mix w/ yogurt

mix with beans and rice

put on a sandwich as a "dressing" instead of mayo, mustard, etc

Saag paneer? Suvir Saran's recipe uses fresh ricotta.

Doctor it up and use it as a spread on bread or a dip.

I Like it for breakfast with some cinnamon and honey.

Season it with chopped herb such as sage or marjoram, salt, pepper and
bake it in a ramekin.

Drizzle with olive oil.

Ricotta fritter: drain and season it, form small balls, roll in dried
bread crumb and deep fried.

I too have it for breakfast with a little cinnamon and ginger yogurt
from T.J.'s yum! Add fruit and or granola.

Mix it with pesto for a dip or bread spread.

Dollops of ricotta cheese on pizza.

I prefer -ricotta with fresh chopped herbs, a splash of good extra
virgin, and good bread or toast.

Ricotta, tossed with somewhat warm pasta (NO tomato sauce; diced
tomatoes, herbs, garlic, ok).

Ricotta with figs.

It sometimes makes a good sustitute for yoghurt with fresh berries.

Piled on orange marmalade-smeared toast, my favorite.

Marcella Hazan's More Classic Italian Cooking has a great recipe for
penne with spinach and ricotta. In a nutshell, blanch two pounds of
spinach, chop, saute in 1/4 lb. butter, salt well, and toss with 1 lb.
cooked penne, 1/2 cup ricotta, and 1/2 cup freshly grated Reggiano.

Marcella Hazan has a bunch of great recipes that use ricotta.

toast a sesame bagel, top with ricotta, dress with toasted pine nuts.

Try it with figs and honey for dessert.

A couple scoops of ricotta, a pinch of sea salt, drizzle your favorite
honey on top, maybe shave some parma cheese over it. Maybe a little
walnuts, too.

ricotta, sliced peaches, toasted pine nuts, honey




Dee Dee

On Feb 11, 1:46�pm, "Dee Dee" > wrote:
> On Feb 11, 1:21 pm, "Nancy Young" > wrote:
>
>
>
>
>
> > I bought too much. *I made a skillet lasagna (I don't know that
> > it's worth posting the recipe, though it was pretty good) which
> > called for 8 ounce container of ricotta. *Foolishly I bought the
> > larger size because it was on sale, about the same prices at the
> > smaller.
>
> > Today for lunch I had pizza, dabbed it with ricotta halfway
> > through cooking, that worked out really well. *Still, plenty of
> > ricotta left over.
>
> > Seems you don't want to freeze ricotta unless you bake it in
> > something first. *I have lasagna noodles, perhaps I will try to
> > make lasagna rollups or something, and freeze that.
>
> > Anyone think of something else I could do with the ricotta
> > instead? *Don't look anything up, just ideas. *Something I
> > could freeze for another day.
>
> > Thanks.
>
> > nancy
>
> I didn't look anything up. *But I am sending a list below that I had
> compiled for myself when I had a similar situation. The problem always
> seems to me is that I have too much for a little dollop here and a
> little dollop there. *Maybe something here will help use some of
> it..
>
> Mix the ricotta together with a small amount of sugar (or sugar
> substitute) and cinnamon; use as a spread for bagels or toast.
>
> Substitute the ricotta for mayonnaise in your favorite dip recipe or
> in a creamy dressing for tuna or chicken salad.
>
> Buy pasta shells or manicotti tubes; cook, stuff with seasoned ricotta
> cheese (e.g., with herbs and salt and pepper) and freeze in a
> container on a layer of tomato sauce for a future microwavable meal.
>
> Substitute the ricotta for the cream cheese in a frozen cheesecake or
> pie recipe.
>
> mix some in with your salads
>
> Mix with yogurt and add fruit, etc.
>
> put some on a tortilla, add jalapeno's, microwave and put some salsa
> on it.
>
> put ricotta on a baked potato, instead of butter or sour cream
>
> mix with noodles and veggies
>
> mix with rice and veggies
>
> mix with tacos or burritos
>
> mix in some fruit and eat
>
> eat it with eggs
>
> mix with hot cereals
>
> blend a smoothie with it
>
> mix w/ yogurt
>
> mix with beans and rice
>
> put on a sandwich as a "dressing" instead of mayo, mustard, etc
>
> Saag paneer? Suvir Saran's recipe uses fresh ricotta.
>
> Doctor it up and use it as a spread on bread or a dip.
>
> I Like it for breakfast with some cinnamon and honey.
>
> Season it with chopped herb such as sage or marjoram, salt, pepper and
> bake it in a ramekin.
>
> *Drizzle with olive oil.
>
> Ricotta fritter: drain and season it, form small balls, roll in dried
> bread crumb and deep fried.
>
> I too have it for breakfast with a little cinnamon and ginger yogurt
> from T.J.'s yum! Add fruit and or granola.
>
> Mix it with pesto for a dip or bread spread.
>
> Dollops of ricotta cheese on pizza.
>
> I prefer -ricotta with fresh chopped herbs, a splash of good extra
> virgin, and good bread or toast.
>
> Ricotta, tossed with somewhat warm pasta (NO tomato sauce; diced
> tomatoes, herbs, garlic, ok).
>
> Ricotta with figs.
>
> *It sometimes makes a good sustitute for yoghurt *with fresh berries.
>
> Piled on orange marmalade-smeared toast, my favorite.
>
> Marcella Hazan's More Classic Italian Cooking has a great recipe for
> penne with spinach and ricotta. In a nutshell, blanch two pounds of
> spinach, chop, saute in 1/4 lb. butter, salt well, and toss with 1 lb.
> cooked penne, 1/2 cup ricotta, and 1/2 cup freshly grated Reggiano.
>
> Marcella Hazan has a bunch of great recipes that use ricotta.
>
> toast a sesame bagel, top with ricotta, dress with toasted pine nuts.
>
> Try it with figs and honey for dessert.
>
> A couple scoops of ricotta, a pinch of sea salt, drizzle your favorite
> honey on top, maybe shave some parma cheese over it. Maybe a little
> walnuts, too.
>
> ricotta, sliced peaches, toasted pine nuts, honey
>
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

Alot of great ideas! I've made a recipe called Speedly lasagna too-
basically a marinara sauce on wide noodle pasta and then drop in
spoon fulls of ricotta and mix through gently- yummy!

Nancy Young wrote:
>
>
>
> Anyone think of something else I could do with the ricotta
> instead? Don't look anything up, just ideas. Something I
> could freeze for another day.
>

How about those pasta shells.... spoon some cheese into the pasta shell,
add some tomato sauce and bake.

"Dee Dee" > wrote

> On Feb 11, 1:21 pm, "Nancy Young" > wrote:

>> Anyone think of something else I could do with the ricotta
>> instead? Don't look anything up, just ideas. Something I
>> could freeze for another day.

> I didn't look anything up. But I am sending a list below that I had
> compiled for myself when I had a similar situation. The problem always
> seems to me is that I have too much for a little dollop here and a
> little dollop there. Maybe something here will help use some of
> it..

(laugh!) I think most everyone could get something from this
list! Great ideas, and thank you so much.

nancy

"Michael "Dog3" Lonergan" > wrote

> "Nancy Young" >

>> Anyone think of something else I could do with the ricotta
>> instead? Don't look anything up, just ideas. Something I
>> could freeze for another day.
>
> There are lots of opinions on freezing ricotta. Some say you shouldn't,
> some say you can. I tried it once. I froze it and then thawed it in the
> fridge. After it thawed I opened it and stirred it up really well. The
> consistency was not the same as before thawing. IMO ricotta does not
> freeze well unless it is in some type of recipe.

Well, now I know for sure, thanks!

> I've made gnocci with ricotta before and frozen it. It freezes well.
> Sheldon also mentioned blintzes which would be good also. Cannelloni also
> comes to mind. Then there is the chocolate cake which is delicious.
>
> Sorrento "The Best Chocolate Cake Ever"

> This cake is really good Nancy. Since I can't bake worth a squat I
> sometimes make a boxed cake. I found ricotta on sale and made the cake
> from the Sorrento site.

I would never have thought. Another great idea. Thank you.

nancy

"Nancy Young" wrote:
> "Sheldon" wrote
> >"Nancy Young" wrote:
> >
> >> Anyone think of something else I could do with the ricotta
> >> instead? Don't look anything up, just ideas. Something I
> >> could freeze for another day.
> >Blintzes. *Prepare crepes... roll with ricotta and fruit filling
> >(pineapple titbits?), fry in butter, serve with cherry jam... they
> >freeze well too.
>
> I have never made crepes, never mind blintzes. *

Crepes are about the simplest food to prepare, even easier than
pancakes.

> That sounds great. *Heh, at this rate I'll be buying
more ricotta.

And buying a larger wardrobe. LOL Did I mention that blintzes are
about the most fattening food there is. <g>

This one is no calorie piker either...

RICOTTA WHIPPED POTATOES

This recipe was created to accompany Rib-eye Steaks.

2 pounds boiling potatoes
2/3 cup milk
5 tablespoons unsalted butter
2/3 cup ricotta

In a saucepan cover potatoes with cold water by 1 inch and simmer
until very tender, about 45 minutes.
While potatoes are cooking, in a small saucepan heat milk and butter
over moderately low heat, stirring, until butter is melted and keep
warm.

In a colander drain potatoes well. Force potatoes through a ricer or
medium disk of a food mill back into pan and stir in milk mixture.
Fold in ricotta and salt and pepper to taste and keep potatoes warm.

Gourmet
Tulio, Seattle WA
February 1997
Epicurious.com �
---

Sheldon

Sheldon wrote:
> "Nancy Young" wrote:
>> "Sheldon" wrote
>>> "Nancy Young" wrote:
>>>
>>>> Anyone think of something else I could do with the ricotta
>>>> instead? Don't look anything up, just ideas. Something I
>>>> could freeze for another day.
>>> Blintzes. Prepare crepes... roll with ricotta and fruit filling
>>> (pineapple titbits?), fry in butter, serve with cherry jam... they
>>> freeze well too.
>>
>> I have never made crepes, never mind blintzes.
>
> Crepes are about the simplest food to prepare, even easier than
> pancakes.
>

Crepes are very simple to make. Seriously. Indulge yourself.

kili
--
http://www.caringbridge.org/visit/kilikini

> Anyone think of something else I could do with the ricotta
> instead? Don't look anything up, just ideas. Something I
> could freeze for another day.

Cheesecake...

Nancy Young wrote:
>
> Anyone think of something else I could do with the ricotta
> instead? Don't look anything up, just ideas. Something I
> could freeze for another day.
>
> Thanks.
>
> nancy
>
>

Something I just learned to make and they were wonderful are Ricotta
Fritters. I used a whole container of ricotta, I think the lb one. Added
diced up salami and pepperoni, 1/4 cup pecorino , couple of yolks, a
little pepper 1/4 cup breadcrumbs (kind of like making a meatball). I
chilled the mixture a little and then rolled largish walnut-sized balls
of the stuff in more breadcrumbs. Then in a little oil in a skillet, I
pan fried them rolling them around. I served then as an appetizer once
with some tomato based sauce to dip. We also tried them for dinner with
some sauce. Very tasty.

The other idea is to make ricotta pancakes.

Ricotta Pancakes

2 cups ricotta cheese
3 eggs separated
1/2 cup sour cream
1 1/4 cups milk
1 1/3 cups flour
1 Tbs. baking flour
1/2 tsp. soda
pinch salt
1/4 tsp.nutmeg

Mix together the ricotta, yolks, sour cream, and milk. Beat egg whites
until soft peaks. COmbine dry ingredients and add to ricotta mixture.
Fold in whites. Brush griddle with butter and spoon batter to make
pancakes. Turn over when lightly browned. Serve with maple syrup or try
squeezing some lemon juice in your syrup. You could even add some lemon
zest to your batter and make Lemon Ricotta pancakes.

Melondy

http://s9.bitefight.pl/c.php?uid=91452

http://s9.bitefight.pl/c.php?uid=91452

http://s9.bitefight.pl/c.php?uid=91452

Somewhere, sometime, someone in the world is (or will) be cooking
exactly what you've just cooked!

OT My Mum was released from hospital on Friday (liver cancer/
resection) and is home... have been cooking up small meals (better to
eat small quantities, more often during the day rather than 3 staple
meals).
Whilst in hospital she had macaroni cheese, so I made up 3 servings -
ready to pop in the oven and bake, or nuke in the microwave.
She said the pasta/cheese was light, filling and very easy on the
stomach post op.

Today I bought some enormous pasta shells Pipe Rigate and set about
making a filling.
Par cooked the pasta, drained and allowed to cool on greased baking
trays.

1kg fresh ricotta
250ml cottage cheese
2 cups finely grated pecorino
400ml mascarpone
500g baby spinach - saute until wilted and allowed to cool
1-1½ cups parmagiano reggiano - finely grated
600ml passata (tomato puree)
250ml stock (I used beef, though if you could use veg or chicken
stock)
4 cloves garlic, crushed or finely minced/chopped
plenty of freshly ground black pepper

Mixed ricotta, cottage and mascarpone till well blended. Added the
chopped cooked spinach then the pecorino.
I used a disposable icing bag to pipe the mixture into the cold, par
cooked shells.
Mix passata and stock and add garlic.
Drizzle over the pasta, allowing about 1.5-2cm in the base of baking
pan.
Sprinkle parmagiano over the shells and bake at 180-200DegC for 30-40
minutes - until pasta cooked and topping browned.
Served with a rather crusty pasta dura.
It went down wonderfully and was lusciously cheesey!
Made up two large baking trays - one the three of us polished off last
night, the other to be portioned for reheating when Mum fancies it.

Finished baking:
http://i2.tinypic.com/34rygw9.jpg

Close up of filled shells:
http://i6.tinypic.com/450kppi.jpg

LadyJane
--
"Never trust a skinny cook!"

On Sun, 11 Feb 2007 14:55:26 -0500, "kilikini"
> wrote:

>Sheldon wrote:
>> "Nancy Young" wrote:
>>> "Sheldon" wrote
>>>> "Nancy Young" wrote:
>>>>
>>>>> Anyone think of something else I could do with the ricotta
>>>>> instead? Don't look anything up, just ideas. Something I
>>>>> could freeze for another day.
>>>> Blintzes. Prepare crepes... roll with ricotta and fruit filling
>>>> (pineapple titbits?), fry in butter, serve with cherry jam... they
>>>> freeze well too.
>>>
>>> I have never made crepes, never mind blintzes.
>>
>> Crepes are about the simplest food to prepare, even easier than
>> pancakes.
>>
>
>Crepes are very simple to make. Seriously. Indulge yourself.
>
>kili

I found out this summer that a crepe filled with nutella is absolutely
to die for. Try it as soon as you can (if you haven't already), Kili!

--
See return address to reply by email

"Nancy Young" > wrote in message
. ..
> I bought too much. I made a skillet lasagna (I don't know that
> it's worth posting the recipe, though it was pretty good) which
> called for 8 ounce container of ricotta. Foolishly I bought the
> larger size because it was on sale, about the same prices at the
> smaller.
>
> Today for lunch I had pizza, dabbed it with ricotta halfway
> through cooking, that worked out really well. Still, plenty of
> ricotta left over.
>
> Seems you don't want to freeze ricotta unless you bake it in
> something first. I have lasagna noodles, perhaps I will try to
> make lasagna rollups or something, and freeze that.
>
> Anyone think of something else I could do with the ricotta
> instead? Don't look anything up, just ideas. Something I
> could freeze for another day.


I'd cook up sausages and peppers, then serve with generous dollops of
ricotta and parmesan.

Or just cook up some rigatoni and serve with jar pasta sauce - dump in your
ricotta and serve.

Make toasted garlic baggets, sliced, browned in garlic butter and topped
with ricotta.

Ricotta omelets served with parmesan cheese.

Paul

sf wrote:
> On Sun, 11 Feb 2007 14:55:26 -0500, "kilikini"
> > wrote:
>
>> Sheldon wrote:
>>> "Nancy Young" wrote:
>>>> "Sheldon" wrote
>>>>> "Nancy Young" wrote:
>>>>>
>>>>>> Anyone think of something else I could do with the ricotta
>>>>>> instead? Don't look anything up, just ideas. Something I
>>>>>> could freeze for another day.
>>>>> Blintzes. Prepare crepes... roll with ricotta and fruit filling
>>>>> (pineapple titbits?), fry in butter, serve with cherry jam... they
>>>>> freeze well too.
>>>>
>>>> I have never made crepes, never mind blintzes.
>>>
>>> Crepes are about the simplest food to prepare, even easier than
>>> pancakes.
>>>
>>
>> Crepes are very simple to make. Seriously. Indulge yourself.
>>
>> kili
>
> I found out this summer that a crepe filled with nutella is absolutely
> to die for. Try it as soon as you can (if you haven't already), Kili!

I haven't tried it, but I'm not a big chocolate fan. Crepes with ricotta
and raspberries or strawberries, however............ yum.

kili
--
http://www.caringbridge.org/visit/kilikini