Obsessed. That’s probably the only appropriate adjective to describe my feelings towards ricotta. Sometimes I get an unhealthy attachment to an ingredient and that said ingredient will make an appearance in most of my meals that week. I have plenty of ways of justifying this; for ex:we save money buying larger portions and then, of course, we wouldn’t want to waste any of it so I have to use it up. It’s all very reasonable I assure you. Last week I made a special relationship with Ricotta.
I’ve been scouring my favorite blogs lately as part of our new efforts to go vegetarian 2 days/week and came across several recipes using ricotta. The use of the ingredient made me look like a master chef when put in Plump Pea Dumplings from 101 cookbooks.
I even made the gnocchi myself with a bit of whole-wheat flour and spelt flour based on recent inspiration from Shanna’s — from food loves writing — post about homemade spelt ravioli. (By the way, I did make the spelt ravioli a few weeks earlier with a homemade bell pepper sun-dried tomato sauce that was to-die-for. The leftover spelt flour was used in the gnocchi.)
Finally ricotta featured in brekkie in our lemon ricotta pancakes or pikelets, as they were called in my cookbook. I topped the pikelets with slow-cooked cinnamon apples from my husband’s suggestion. The pikelets themselves had no sugar so the cinnamon apples added the perfect touch of sweetness and were a healthier substitute for butter and syrup.
All of these meals had two things in common. Ricotta, of course. And deliciousness.