Fresh Ricotta

[glc20]

I bought some fresh ricotta cheese today but don't know what to do with it (other than canolis). Any suggestions?
Thanks

[Libra20]

Ricotta gnocchi. My favorite gnocchi is the ricotta gnocchi at the Union Square Cafe in Manhattan.

[shoezoo]

Lemon ricotta pancakes with fresh berries.

[heavy hedonist]

Just scoop a scant 2 cups of your ricotta to make the amount used here. You might want to drain it a bit first. I've been meaning to make this for a while.


Ricotta Gelato with Blackberry Sauce
Gourmet | August 1993

yield: Serves 6


Ingredients

For the gelato

1 1/4 cups half-and-half
1 1/4 cups milk
a 15- or 16-ounce container whole-milk ricotta
1/2 cup sugar
a 3-inch cinnamon stick
a 2-inch strip of lemon zest removed with a vegetable peeler
2 tablespoons light corn syrup
1/4 teaspoons vanilla

For the blackberry sauce

1 cup sugar
1/4 cup water
2 cups blackberries
1 tablespoon fresh lemon juice
1 teaspoon crème decassis


1 mango, pitted, peeled, and cut in 1/2-inch dice for garnish
blackberries for garnish
print a shopping list for this recipe

Preparation

Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla.
Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.

Make the blackberry sauce:
In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.

Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.

[Canice]

Use it fast!
I really liked this one, which I picked up off Alysha's blog:

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese
Source: Rachael Ray's 365: No Repeats
Serves 4.

1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.

While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.

In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.

Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

[Canice]

Meant to say, too, that fresh ricotta is wonderful on crostini, drizzled with pesto, or plain topped with sliced baby beets, a drizzle of nice olive oil and a pinch of micro greens. Or mix in a little lemon zest and basil, put a dollop on the crostini and top with roasted red peppers. Serve as appetizers or use to garnish a salad of field greens.

[Anne]

Its good in crepes, lasagna, stuffed shells, and stuffed chard leaves.

[glc20]

Thanks for the great suggestions. I had it with salad, on french bread and some with pasta. It was very nice and I would get it again now that I know better what to do with it.

[manetta]

I have been eyeing the pasta recipe Canice posted for a while now. DH needs to make a trip out of town so I can make it for myself. He despises chard.

[Canice]

Thanks for the great suggestions. I had it with salad, on french bread and some with pasta. It was very nice and I would get it again now that I know better what to do with it.
Isn't it amazing how different it is from the commodity stuff? One of those "no going back" foods!


I have been eyeing the pasta recipe Canice posted for a while now. DH needs to make a trip out of town so I can make it for myself. He despises chard.
Despises chard?! How can anyone despise chard??! I find that totally unacceptable :p

[manetta]

Despises chard?! How can anyone despise chard??! I find that totally unacceptable :p

Don't even get me started! If you find that unacceptable, consider this - he will not eat any cooked green at all. No lovely spinach sauteed with olive oil and garlic, nothing, nada, zip. Of course, I love any green. There is much eye rolling and sighing involved if I sneak a bit onto his plate. Makes. Me. Crazy.

Back to your regularly scheduled thread now.:p