I bought a small 16 oz. tub of part-skim ricotta a couple of weeks ago for a lasagna, but ended up not making the recipe I had planned to make.
I've got a couple of pasta recipes that use ricotta in the sauce (with lots of herbs) but they're just not striking me as good right now.
What are your favorite uses for ricotta? Sweet or savory. (P.S. I'm not planning on using the ricotta tonight; just looking for some inspiration for later in the week.)
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