On 12/12/2010 03:27 PM, ImStillMags wrote:
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Creamy Eggs and Ricotta on a Croissant: A couple of eggs scrambled with
milk, garlic, grated Asiago, Italian spices, salt and pepper. 1/2 cup
ricotta stirred in after the eggs are completely cooked. Piled onto a
split and toasted croissant.