You know you never eat the whole container.
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How many cartons of ricotta cheese have I taken one scoop out of and the rest turns green in the back of my fridge? Too many to count. But there are things to do with leftover ricotta. You can use ricotta as a base for granola, as a thickener for your pesto pasta, on your bruschetta as an extra layer between the olive oil and the tomatoes, and I love to use it as a thickener when I make turkey burgers. Add two tablespoons to each turkey burger and suddenly you’ve got a richer, juicier product then your typical dry turkey burger. It will no longer die an unfortunate death in the back of your fridge.