I made a ricotta pie and brooklyn cheese puffs and now I have abot a cup of ricotta left over. I don't want to freeze it but just assume use it up. I'm stumped. Who's got some ideas?
And while we're here... has anyone ever made manicotti using crepes (crespelle) in place of dried pasta shells? I stumbled upon this old world tradition a few years ago and let me tell ya, it's delicious. The crepes can be made well in advance and frozen. Try it some time.