i have a honkin’ tub of ricotta in my fridge, just waiting to be used.
never, ever, buy the vat of ricotta from Costco.
or, after this post, always buy the vat of ricotta from Costco and ricotta all the things.
every time i open the fridge, i see it just sitting there, sad, neglected, waiting to be forgotten and thrown away. *cue melancholy music in A minor*
but not this time. no sir-ee. i will use you, ricotta cheese. all of you. you don’t scare me. i can and i will turn you into something delicious. google help me, it shall be done.
side note: i had bought two bathtub sized ricotta for lasagna that i was making for a ski trip, and silly me, i only needed one boatful for 2 9×13 inch pans of cheesy, meaty lasagna. doubling recipes is soooooo not my forte. if I’m making lasagna for 8… i need…4 litres of sauce? so the extra freight container of ricotta has been chillin’ in my fridge since then. I’m getting to the point where I’m scared to look at the expiry date (april 5th! who knew soft cheese could last for so long?), and i know when that happens…i’m about to throw it out. and i won’t. i hate wasting food, it makes me physically sick. i will eat that last crumb even if it kills me! “people in africa are starving to death!” is forever branded into my brain by my parents, and it is what i will teach my children.
whoa, that was super tangential.
i didn’t want to make another 2 pans of lasagna, because:
also, i’m sorry not sorry for speaking entirely in pop culture references.
get it with, guys.
also, never say “get with it”.
i decided to make strawberry ricotta muffins with oats, and pear + cinnamon ricotta scones, and eventually, probably this week, ricotta stuffed pasta shells. ricotta all the things.
health plug: strawberries are awesome because they only have 8 grams of sugar per cup, which means that you can eat strawberries by the bucketful and never get fat. ridiculously full, but not fat. the oats are amazing for fibre, texture, and general goodness in the world.
the pear + cinnamon scones while not as healthy, are still good for you! they can be individually wrapped in saran wrap, and frozen, to bake at your
the ricotta stuffed pasta shells are still in my future.
**if u click the link, I’m gonna have to do exactly what squidward is doing to work off all the ricottas…
strawberry ricotta oat muffins
makes 12 muffins
- 1 cup all purpose, unbleached flour
- 1 cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup raw granulated sugar
- 1 large lemon, zested and juiced
- ½ cup unsalted butter, room temperature
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp vanilla paste or extract
- 1 cup frozen, sliced strawberries
- turbinado Sugar for topping
- measure 1/2 cup white granulated sugar and pour into a medium mixing bowl. zest the lemon into the bowl on top of the sugar. mix together and set aside.
- preheat oven to 350° Fahrenheit.
- spray a muffin tin with baking spray, or line with liners
- in a medium bowl, whisk together: flour, oats, baking powder, baking soda, and salt. set aside.
- in a large mixing bowl, cream together butter and lemon sugar until light and fluffy, about 2 minutes.
- add the ricotta cheese to the lemon-sugar/butter mixture and beat until smooth.
- add in the egg, vanilla and the lemon juice, beat until smooth.
- add in the flour mixture 1 cup at a time, mixing after each addition, until the flour mixture has been incorporated completely.
- with a rubber spatula, gently fold the strawberries into the batter. it will be quite thick.
- use an ice cream scoop to fill each muffin cup about ¾ full.
- top each batter filled cup with a pinch of turbinado sugar.
- bake for 18 to 20 minutes. the tops will become slightly golden brown and the muffin top will resist slightly when pressed.
Add any additional notes here.
pear and ricotta scones
8 scones, or 16 mini scones
- 8 tbsp butter, cubed and frozen + 2 tbsp butter melted for brushing
- 1 1/2 cups dried pear slices, diced
- 1/2 cup almond milk, cold
- 1/2 cup ricotta cheese
- 1 cup flour, plus more for dusting work surface
- 1 cup almond flour
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- adjust rack to middle position of the oven. preheat to 425F. using a pastry cutter, cut 8 tbsp cubed frozen butter with flour, almond flour, sugar, baking powder, baking soda, salt and ground cinnamon in a large bowl until butter averages 3 mm in diameter. stir in diced dried pears. transfer to a mixing bowl.
- whisk together almond milk and ricotta cheese in a small bowl. fold the milk mixture into the flour mixture with a spatula until just combined. with the spatula, transfer the dough to a liberally floured surface.
- dust the dough with some flour and knead 6 to 8 times just until it holds together into a ball, working quickly to avoid warming up the batter.
- with a floured rolling pin, roll the dough into a 30 cm square. fold into thirds like a letter, and then into thirds again to make a 10 cm square. chill in freezer for 5 minutes.
- transfer the chilled dough to a floured surface and roll the dough again into a 30 cm square.
- tightly roll the dough into a log. lay seam-face down and press down to form a 30 cm by 10 cm rectangle. with a sharp chef’s knife, cut the rectangle into 8 small rectangles.
- at this point, you can wrap the scones individually with saran wrap, to bake at a later date. add 5 minutes to bake time to bake from frozen.
- line baking sheet with parchment paper. arrange scones about 3 cm apart. brush egg wash and sprinkle with sugar.
- bake for 18 to 23 minutes until tops are golden brown and crisp. cool on a cooling rack.
Add any additional notes here.