In this brief guide, we will answer the question, “what to do with leftover ricotta?” with an in-depth analysis of what to do with leftover ricotta. Moreover, we are going to discuss the use of ricotta after a week of operation.
What to do with leftover ricotta?
If you’re searching for something quick and simple, use leftover ricotta in these dishes for something with a little additional flair.
- Lemon Ricotta Pancakes
- Pasta with Spinach, Artichokes, and Ricotta
Lemon Ricotta Pancakes
Following are the ingredients that you can use for making lemon ricotta pancakes.
- Four big eggs
- divided into 1/3 cup plus 1 tablespoon of sugar
- all-purpose flour, 1 cup
- one tablespoon of baking powder
- Additionally, add one sprinkle of salt when whipping the egg whites.
- 1 glass of whole milk ricotta
- Lemon juice, 3 teaspoons
- 2 teaspoons of finely grated lemon zest
- milk, whole or 2 percent, in 1/2 cup
- For the griddle, use vegetable oil or butter.
- Berry fresh, for serving
- maple syrup for use in dishes
Following are the steps that you can use to prepare this recipe.
Divide the eggs:
Put the egg yolks and whites in separate basins after carefully separating the eggs.
To whisk the egg whites:
Egg whites and a dash of salt should be beaten at high speed in a spotless mixing bowl until very foamy. Add 1 tablespoon of sugar slowly while keeping the mixer on high. Beat continuously for about 5 minutes, or until stiff peaks form. Place aside.
the dry ingredients together:
The flour, baking powder, and 1/2 teaspoon of salt should be thoroughly combined in a bowl. Place aside.
Creating the ricotta mixture:
The uncooked eggs and the other 1/3 cup of sugar should be combined in a big basin. Ricotta, lemon juice, and zest are added; whisk to combine. Add the milk and mix well.
Pasta with Spinach, Artichokes, and Ricotta
Following are the ingredients for making Pasta with Spinach, Artichokes, and Ricotta.
- divided into 3 tablespoons of olive oil
- Panko breadcrumbs, 3/4 cup
- 14 cup finely chopped, roasted almonds
- 2/3 of a teaspoon of salt
- 3/4 pounds of medium-sized pasta, such as fusilli, lumache, or medium shells.
- One (12-ounce) box of frozen artichoke hearts, partially thawed if time permits, and one minced garlic clove (See Recipe Note)
- 3.0 ounces (3 packed cups) infant spinach
- 2 teaspoons of finely grated lemon zest
- fresh grated Parmesan cheese, one-third cup
- Lemon juice, two tablespoons
- Ricotta cheese, 3/4 cup
- 2 tablespoons finely chopped fresh parsley for garnish
Following are the steps for making this recipe.
Make the breadcrumb topping:
To prepare the breadcrumb topping, warm 1 tablespoon of the oil in a small saucepan over medium heat. Cook, stirring, the breadcrumbs and sliced almonds for 2 to 3 minutes, or till crisp and golden. Add salt to taste or 1/4 teaspoon. Place aside.
Prepare the pasta:
A large saucepan of salted water should be brought to a boil. When the pasta is al dente, add it and simmer for 8 – 10 mins. Cook for one minute less (see the package for the specified cooking time).
1 cup of the noodle boiling water should be scooped out and saved. Put the spaghetti in a colander to drain.
During the pasta’s cooking, prepare the artichokes.
The additional 2 tablespoons of oil should be heated in a sizable skillet over medium-high heat. Stirring frequently for 30 seconds after adding the garlic. Artichokes should be added, stirred, and cooked for approximately 3 minutes, or until just faintly browned.
Once the spinach has been added, heat it for a further 30 seconds, or until it is barely wilted. Add the lemon zest and 1/4 teaspoon salt after that. If necessary, salt should be added after tasting.
Pasta and artichokes toss:
Add the drained pasta to the skillet along with the artichokes. Lemon juice and Parmesan are then combined by tossing. Place spoonfuls of ricotta on top of the pasta. Together, throw. Add some of that pasta boiling water if the pasta feels dry. After tasting, season with salt and freshly ground pepper.
Serve the pasta:
Pasta should be divided between 4 bowls and topped with almonds and toasted breadcrumbs before being served. Serve after adding parsley.
Allow the artichokes to partially defrost outside for ten minutes or so if you have the time. If you don’t have time, it will just take a few more minutes for them to fully heat in the skillet.
Ricotta cheese can be frozen for later use.
However, ricotta that has been frozen and then thawed should function just fine in baked goods like lasagna and cakes. Simply freeze fresh ricotta in its original container, which is typically a plastic tub. In an airtight container or freezer-safe glass jar, you may also freeze fresh ricotta.
The use of ricotta After a week of operation?
An unsealed box of ricotta would only last one to two weeks even with this careful management. Ricotta cheese that has been opened more than two weeks ago should be thrown away to be on the safe side.
You can read more about Uses for Ricotta Cheese here.
Other FAQs about Ricotta Cheese that you may be interested in.
In this brief guide, we will answer the question, “what to do with leftover ricotta?” with an in-depth analysis of what to do with leftover ricotta. Moreover, we discussed the use of ricotta after a week of operation.