Recipes with Ricotta cheese besides pasta?

I have a 16oz container of ricotta in my fridge I'd like to use but in something other than a baked pasta dish. Any suggestions? I looked on Allrecipes, but the ones I saw either needed 2 times what I had, or less than 1/4 cup. Help!Recipes with Ricotta cheese besides pasta?
Eggplant Rollatini, Cheese cake, cannolis, here's a link to a few moreRecipes with Ricotta cheese besides pasta?
A very good recipe is the manicotti i make sometimes. Although i can't find the exact recipe online. the procedure (for when you're considering how much effort you're willing to put into this) is you make a basic tomato sauce. Although these are stuffed pasta, one way to make the pasta without needing a pasta maker and a whole lot of time is to make slightly thinner and undercooked crepes. You make a cheese mixture and then put it inside the crepe shells and roll it up like a blintz. Then you put them in a baking sheet and pour some sauce on top and bake them. They're absolutely worth the moderate effort and time. And they look very impressive
my gram an i used to eat it sometimes just outa container like cottage cheese. its good that way...








make a pasta salad, mix in a bit of the ricotta





canoli





ive made these





http://homecooking.about.com/od/chickenr鈥?/a>





http://www.cooks.com/rec/view/0,171,1311鈥?/a>








http://www.cooks.com/rec/view/0,1637,132鈥?/a>





just a few...i even did a mix with polenta...
Have you heard of halving a recipe? Could try looking at the companies web site also for idea or try another search engine. I am sure if you look a little more you will find many recipes for this.
Geri's got a good idea, but if you want to go Italian with the Ricotta, try making a ricotta cannoli.
what about a nice ricotta cheese cake?
Canolli





Sometimes you can buy the shells at the grocery store sometime you can't. If you buy them go ahead and do so. I am going to assume you cannot and post the recipe for the shells as well.





Canolli Shells





3 cups all-purpose flour


1 tablespoon white sugar


1/4 teaspoon ground cinnamon


1 egg yolk, beaten


Oil for frying





Mix ingredients together and when the dough forms a ball, put it on a lightly floured surface and knead until smooth, about 15 minutes.





Put dough in a bowl, cover it and refrigerate it for about 2 hours.





Heat 1 inch of oil in a deep heavy frying pan to 365 degrees F. Roll 1/3 of the dough out into a big circle as thin as paper on a lightly floured surface.





Cut into 3 or 5-inch circles. I use either juice glass or a coffee can lid for this.





Wrap each circle around a Canolli rod, and seal the touching ends with egg yolk. If you don't have a Canolli rods 1 inch wooden hard wood dowels will work.





Fry a few at a time until they turn golden brown and remove with tongs. Drain on several layers of paper towels. Carefully slide the shells off the rods while they are still hot.





DO not stuff shells until just before serving or they will get soggy. Keep shells in an air tight bag. They can be made several days in advance.





Canolli Filling





3 cups Ricotta Cheese drained


1 cup confectionary sugar


2 teaspoon vanilla





Optional - Chocolate chips or shaved chocolate


Optional - 1 teaspoon mint, almond or anise extract


Optional - finely chopped almonds or pistachios


Optional - shredded coconut





Drain ricotta in a colander until very dry, overnight or longer if necessary.





Mix with sugar and vanilla and/or optional extracts if used.





Beat with electric mixer at high speed for 8-10 minutes.





Fold in a handful of chocolate chips or chocolate shavings or nuts and use to fill Canolli shells just prior to serving. Sprinkle with confectionary sugar.





The filling can be made ahead and refrigerated for several days.





A pastry bag or cookie shooter works great for stuffing the shells. If you don't have a pastry bag a zip lock freezer bag with a small corner snipped off will work. You can always use a spoon as a last resort.