Soak the sun-dried tomatoes in a bowl of warm water for 10 minutes. Drain, pat dry and finely shred.
Push the ricotta through a sieve into a large bowl. Beat in the eggs, then lightly stir in the sun-dried tomatoes, olives and capers. Season very well with salt and pepper.
Generously grease 6 x 125 ml (4 fl oz) ramekins or ovenproof moulds. Put a bay leaf in the base of each and 2 around the side. Cover and chill to set the butter and keep the bay leaves in place.
Spoon in the ricotta mixture and level with a palette knife. Set the ramekins on a baking sheet. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until set. Leave to cool, then chill.
Turn the cheeses out on to individual serving plates and serve at room temperature with a drizzle of olive oil, a few rocket leaves and some extra capers. The bay leaves should not be eaten.