The other day I was cleaning my fridge. This is where those of you who know me well gasp. Me, clean? Well, yes. At some point, my clutter gets too much for even me. Anyway, while cleaning, I noticed a tub of ricotta that was nearing its expiration date. Now, being June, the temperature was about 83° so I wasn’t in the mood for lasagna. However, given the current economy, I wasn’t about to let anything go to waste, either. Therefore, I headed straight for my collection of cookbook and food magazines in search of inspiration. And I found it all right. On page 154 of my Donna Hay Magazine, Issue 35. For those who don’t know who she is, she’s an Australian cookbook author who has won a zillion international food awards. Anyway, here are two fabulously simple and delicious ways to use ricotta — from Donna through me, to you:

Peppered Baked Ricotta.

1 ½ cups ricotta cheese
1/3 cup finely grated Parmesan cheese
1 clove garlic, crushed
salt
½ teaspoon cracked white pepper

Preheat oven to 255 F. Place the Ricotta, Parmesan, garlic, salt and pepper in a bowl and stir to combine. Press the mixture into two lightly-greased 6-ounce baking dishes or ramekins. Place on a baking tray and bake for 20 to 25 minutes or until puffed and golden. Serve with crackers or toasted baguettes. Serves 2.

Parmesan Baked Ricotta Wrapped in Pancetta

8 slices pancetta
2 cups ricotta cheese
1 egg
1 cup finely grated Parmesan cheese
salt and pepper
baby spinach leaves
thin crackers

lemon dressing:
2 tablespoons fresh squeezed lemon
¼ cup olive oil
salt and pepper

Preheat oven to 250 F. To make the lemon dressing, place lemon juice, oil, salt and pepper in a bowl and stir to combine. Set aside.

Line lightly greased muffin tins with pancetta. Place the ricotta, egg, Parmesan salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture in to the tins. Using the back of a spoon, flatten the tops and back for 25 to 30 minutes or until set and golden. Serve with baby spinach, crackers, drizzled with lemon dressing.