Recipes Leftover Ricotta
3 easy and delicious recipes to use up leftover ricotta cheese, both sweet and savory. Ricotta fritters, baked ricotta and ricotta doughnuts.
Every time I do a fridge clean, I have the same problem. Leftover dairy. A tub of half finished Ricotta or Mascarpone or sour cream or a quarter filled carton of buttermilk will be lying in some corner of my fridge. Most often, it would have been bought for a recipe and the unfinished tub will go back into the fridge until I remember that it is nearing expiry date or at times when it is already too late. I hate wastage and throwing away something I really love to cook with makes me rethink my organisational skills.
Ricotta is a soft cheese so it has shorter shelf life than many other cheeses. It’s mild creamy texture makes it ideal for using it as fillings with different kinds of pastry, to thicken up sauces, to create lighter versions of cheesecake and so on. Since we are dealing with left over ricotta here, we will not get into complicated recipes. The objective is to finish it up using recipes that are easy, can be scaled down and we can work with regular pantry ingredients. I have been facing a slightly bigger problem though. These recipes are my favourite. At home we love what ricotta can do on busy days so we are eating these all the time. I have actually photographed one of them months ago and wondered if anybody would have the same problem as me. Recently, I served baked ricotta to a friend on a gluten free diet and she kept asking me for the recipe. Recipe..? It is just mix and stir. So I decided to put them all here.
Summer Ricotta With Grilled Vegetables
Whether you are looking for an indulgent recipe, or a healthy one..I’ve got you covered! Most of Sugar et al. readers have a sweet tooth so we will start with sweet. I also have similar recipes with sour cream and buttermilk which I will share soon.
Chai Spiced Ricotta Doughnuts With Salted Caramel Sauce: Easy peasy comfort food. Use whichever spice you have at home if Chai is not available at hand. I have tried all kinds of combinations and it really tastes good nevertheless. I use this salted caramel recipe a lot of times because it is super easy. No burning sugar and no need for thermometer.
To make the doughnuts, Mix all the ingredients together in a bowl. If you find the consistency too thin, add a tbsp of flour.
Use It Up! 11 Recipes For Leftover Ricotta
Heat oil a heavy bottomed frying pan over medium heat With wet hands, rolls out balls of about 1 heaped tbsp of batter. Once the oil is hot, deep fry the balls until golden on all sides and cooked through. Keep turning them for an even browning. If you find the batter sticky, dropping them directly with a spoon into the oil will also do.
To make the salted caramel, combine butter, sugar, cream, vanilla extract and salt in a saucepan over low heat until butter melts and sugar dissolves. Bring sauce to a boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.
Baked Ricotta With Seasonal Fruits: This is a perfect dessert when you want to have something light or on a gluten free diet. There are two ways to bake the ricotta, in a water bath (like a creme brulee) or directly in the oven. I prefer the first method though it involves an additional baking tray as the final dish is much firmer, set and creamier in texture. Serve it with fresh fruits or dessert sauces. I’ve used poached rhubarb, passion fruit, grapes, kiwi fruit and strawberries. I know, colour fanatic! Give this recipe a try…you’ll be hooked forever.
Delicious (and So Easy) Ways To Use Up Leftover Ricotta Cheese
To make baked ricotta, preheat your oven to 170 degrees C (150 degrees C for fan forced). Grease two ramekins/baking molds with melted butter. Line the bases with a small piece of baking paper (need not be perfect).
Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon.
Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. Set aside to cool, then refrigerate for 1 hour.
Spinach And Ricotta Stuffed Shells
Ricotta Fritters: These make a great breakfast or snack option. Serve them with a fresh salad, smoked salmon, bacon or even eggs. I have served them with an heirloom tomato salad here. The fritters tend to stick to the pan so make sure the batter is not runny, the pan is greased well.
Place ricotta, tomatoes, basil, garlic and eggs in a bowl. Mix until well combined. Stir in flour. Season with salt and pepper.
Heat 1 tbsp of the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a paper towel before serving. Serve warm with salad.I love this zesty lemon ricotta pasta with spinach, it makes a delishweeknight meal ready in less than 15 minutes.Simple, fresh ingredients, delicious flavor, and minimal effort.
Sausage And Ricotta Cannelloni Recipe
This no-cook sauce is one of my go-to recipes from when I was at uni and can be made in no time. Mix creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and refreshing lemon. Your pasta sauce is ready.
If you’re a big fan of lemons like me, you’ll love how their juice and zest transform a simple dish into something that tastes pure sunshine. And what about the creamy ricotta? I love it, especially when I used to buy fresh ricotta from the cheese counter in Italy (ahhh distant memories!)
To make this easy pasta dish healthier and more filling, don’t forget to add your greens. You could swap spinach for other delicious vegetables, or even protein like grilled chicken or salmon. The sky is the limit!
Creamy Ricotta Pasta Salad Recipe
Plus, if you go for whole grain pasta you’ll get more natural fiber and micronutrients than white pasta. Whole-grain is the healthier option also when it comes to a bowl of spaghetti, and makes you feel fuller longer which is a great bonus. We love it and we consume it nearly on a regular basis.
Blanched (quickly boiled) spinach works fine in this recipe, and cooking spinach and pasta all in one pot saves time and washing up. However, make sure not to overcook it, which will result in the loss of nutrients, flavor, and green color.
What about adding a twist? This terrific recipe is so versatile, feel free to add more vegetables or even protein of your choice. Here are a few variations that taste delicious along with the lemon and ricotta combo.
Made Bucatini With Lemon Ricotta Sauce With The Leftover Ricotta From The Oven Baked Tortellini. It Was So Delicious And Simple! The Recipe Is From Dianemorrisey On Instagram, I Highly Recommend It! :
If you make this vibrant lemon ricotta pasta with spinach, leave a comment, rate it, or tag a photo # on Instagram.
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Cooking water: add pasta water gradually, you might not need all of it. You don't want to water down the flavor, but only make spaghetti nice and moist. If you think the reserved water is not enough, you might add a few Tbsps of milk.
Minute Ricotta Gnocchi
Pasta: you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie work fine. Mini pasta shapes like orzo or even elbow macaroni don’t work well in the recipe.
Calories: 538 kcal | Carbohydrates: 64 g | Protein: 26 g | Fat: 20 g | Saturated Fat: 10 g | Cholesterol: 53 mg | Sodium: 314 mg | Potassium: 743 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 7661 IU | Vitamin C: 41 mg | Calcium: 403 mg | Iron: 4 mg
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