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Wednesday, January 28, 2009

Baked Ricotta Recipe

Have you ever ordered baked ricotta at a restaurant and the cost is around $10 to $12 for an entree serve? I have as I love it so much. I have a friend who had her own restaurant and it was one of her most popular items on the menu. She eventually sold her restaurant and she gave me her recipe for this lovely dish. It is just so easy to make and once you have tried it out on your friends, they will keep asking you to make it again. It is great as an entree or even as the main course for a luncheon, served with a tomato salad and some fresh crusty bread. I like to use turkish or ciabatta bread.


1 - 2 teaspoons good olive oil
1 tablespoons pine nuts
1 - 2 cloves of crushed garlic (can use bottled)
100g english or baby spinach
500g ricotta cheese (can use low fat)
1 egg - lightly beaten
1 tablespoon chives (optional)
1/4 cup grated parmesan cheese (optional)


Preheat oven to 180C in fan forced or 200C regular oven.
Lightly grease a six hole muffin pan of 1/3 cup capacity.
Heat the olive oil in a heavy base frypan on medium heat. Add the pine nuts and garlic and cook through until fragrant.
Wash the spinach thoroughly, blanch in hot water, then chop roughly.
Add the spinach to the pan and gently cook for a minute or two. Remove from heat and let cool down.
Stir the beaten egg through the ricotta, making sure it is well combined.
Add this with the parmesan cheese and snipped chives to the spinach and mix thoroughly.
Fill the muffin pan and bake for about 15 minutes or until golden on top and slightly cracked on the sides.
Remove from oven and cool in pan. Using a knife, run around edges then gently slid off onto plates for serving.
Serve with a tomato salad or some baked deli sized trussed romano tomatoes.
To bake tomatoes, place in a shallow baking dish, sprinkle with a little virgin olive oil and balsamic vinegar. Bake about 12 - 15 minutes or until tomatoes begin to cave in.