If you had beautiful fresh ricotta but you were trying to eat low carb what would you do with it?

I absolutely LOVE the eggplant gratin recipe from Ina Garten's Barefoot in Paris: http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe.html

Also I rather like ricotta plain, too :)

Thank you all for the suggestions! I'm going with Abbie & June's ideas and my "lasagne" with eggplant and zucchini and mushroom layers is currently in the oven.

I love some of the other ideas too and will refer back to this post for future ricotta yumminess. Thank you!

In Suzanne Goin's Sunday Suppers at Lucques, there's a recipe for a delicious savory ricotta custard. Very rich - cream & eggs - but pretty carb-free save for a thin layer of breadcrumbs in the pan, which I think you could skip.

I would top with some slivered almonds, fresh fruit, lemon zest , and a drizzle of honey.

I would blend it with some fresh ehrbs and use it to stuff zucchini blossoms. Then I would bake them in a light tomato sauce.

I would make a frittata and drop spoonfuls on top before I broiled it. Or you could make an omelet and put it inside with some fresh herbs. You could top the omelet with a cherry tomato sauce made from tomatoes, olive oil, and red wine vinegar.

What about mixing it with eggs and baking it into beautifull little pancakes that you can then top with smoked salmon for example? Or ricotta-gnocchi (although I am not sure how you could turn those completely low-carb).

you could make a savory whipped sauce (think of favorite appetizers and add those flavors e.g., artichoke, onion, olive, spinach, basil) and use it for crudités dip. or sauce for fish.

Make this: http://food52.com/recipes/4078-spring-pea-and-ricotta-torte-with-lemon-and-mint

This time of year I live making a salad with grilled romaine, topped with ricotta, fresh peas, mint, cucumber, and a lemony vinaigrette. It hits all the notes: crunchy, creamy, smokey, tangy, sweet, earthy...

I also like to chop a bunch of fresh herbs (dill/parsley/oregano/chives) and blend them into ricotta with a good amount of a bright, grassy olive oil, and serve it as a dip/spread with crudités.

Finally, beet rosti: shred beets on a box grater, toss with a light dusting of flour (about 1 Tbs/cup of beets), form into 1/4" thick pancakes, and sauté in butter. Sprinkle them with sea salt, top with ricotta and basil chiffonade. Not carb-free, but relatively low carb, and incredibly delicious.

If you can find mini peppers, they're great stuffed with ricotta or goat cheese; if you don't mind spicy food, jarred cherry peppers are great stuffed too.

How about cheesecake?
http://www.yummly.com/recipe/external/Low-Carb-New-York-Ricotta-Cheesecake-Food-Network

Have you tried substituting black bean pasta? I am on a mostly grain free diet and have been exploring bean pastas. I get it them Whole Foods. There's a brand called Explore Asian that makes a delicious black bean spaghetti, and another brand, Tolerant, that makes lots of pasta shapes out of black beans and lentils. They're so good I don't miss wheat pasta at all.

I love to whisk a few tablespoons into a vinaigrette, and drizzle it over a great big dinner salad.

I would make - hmm what would this be callled? Not lasagna but assembled like a lasgana only use roasted slices of eggplant instead of pasta. Well I guess that's lasagna!

Or mix it with lemon zest and spoon it into grilled mushrooms and top with flaky salt. Or really plopped onto any grilled veggie.

Oh and I have been making zucchini "spaghetti" a lot which tastes nothing like spaghetti but is delicious. Also spaghetti squash, it could be stirred in with either of those that you have maybe sautéed with olive oil and garlic and addded loads of fresh herbs.