World Cuisine

Baked Ricotta

cook 30 mins
  • 475 g (15 oz) ricotta cheese
  • grated rind of 1 lemon
  • 4 eggs, beaten
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • 1 teaspoon finely chopped thyme leaves
  • 625 g (1 lb 6 oz) baby spinach leaves
  • 4 ripe tomatoes, chopped
  • pepper
  • 2 teaspoons extra-virgin olive oil, to serve
  • Beat together the ricotta, lemon rind, eggs, Parmesan and thyme in a bowl and season with pepper. Spoon into 4 ramekin dishes.
  • Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–22 minutes, until risen and lightly golden.
  • Meanwhile, steam the spinach for 1–2 minutes, until wilted, then divide between 4 plates.
  • Leave the baked ricotta to cool for 1–2 minutes. Run a knife around the outside and then turn each one out on to a bed of steamed spinach.
  • Sprinkle over the chopped tomatoes and serve drizzled with the olive oil.
Like This? Try These
More on Food