My husband brought home 2 lbs of ricotta from an event he was staffing and now I gotta figure out how to use it. I made this ricotta tomato toast on olive bread this AM and I think I’ll make some lemon ricotta pasta but would love some recs on using it so it doesn’t go to waste! What’s in your ricotta repertoire?
by Professional-Mess365
8 Comments
I love mixing ricotta with lemon juice and sometimes lemon zest to top off whole grain waffles. Add a handful of blueberries and it’s a great breakfast!
I love ricotta in salads! This is the one I originally got the idea from: https://www.olivetomato.com/mediterranean-fresh-fig-and-greens-salad-with-whipped-ricotta/
Figs are hard to find so I sub them out for dates or whatever other fruit I feel like, and I skip the prosciutto but will add like feta or just salt the salad or something instead to still get the salty hit.
I like to use ricotta to make homemade gnocchi! https://www.gimmesomeoven.com/ricotta-gnocchi/
I eat it by the spoonful because it’s that good.
I also like to eat it on sprouted grain toast with avocado and some salt and pepper. Or make a “pizza” toast with pasta sauce, ricotta, and basil. Basically I use bread as a vehicle to get it into my mouth.
Here’s a simple dessert using ricotta- add honey and chocolate chips over ricotta. It’s amazing!!
You can spread it on sandwiches.
This recipe makes the easiest [ricotta gnocchi](https://www.seriouseats.com/ricotta-gnocchi-homemade-food-lab-recipe) and they’re higher in protein than potato gnocchi.
I freeze it, and use it for lasagna when I need to.