Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Take a whiff and then dig in!
What does one make for dinner when you’ve had a bad day and it feels like the world is coming to an end? Baked ricotta and peas, apparently. When I’m feeling a lack of creativity, I go to one of my favorite cookbooks, Deborah Madison’s Vegetable Literacy.
Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Dig in!
Want more simply delicious spring recipes? Make this.
- Olive oil
- 1 cup full-fat ricotta cheese
- 2 tablespoons bread crumbs
- 2 teaspoons butter
- 1 small yellow onion, sliced thin
- 2 garlic cloves, minced
- 5 sage leaves, minced
- 1 cup fresh peas
- Zest of 1 lemon
- Kosher salt
- Freshly ground black pepper
- Parmesan cheese, as garnish
- Preheat oven to 375F.
- Lightly oil the bottom of a small baking dish (I used a 6 inch by 6 inch, a little smaller is fine too).
- If ricotta is wet and milky, use a cheesecloth to drain out excess liquid. Spread ricotta thinly onto the bottom of your baking dish, top with a little olive oil, and bake until cheese has begun to set and is brown on top. This may range anywhere from 20-40 minutes, depending on how wet your cheese is to start with.
- When ricotta starts to brown, top with breadcrumbs and bake for an additional 10 minutes, until breadcrumbs are nice and toasty.
- Meanwhile, melt butter in a small saucepan over medium heat. Stir in onion, garlic, and sage and cook until softened, about 3 minutes.
- Stir in peas, ½ cup of water, and lemon zest. Simmer until peas are a bright green color and liquid has reduced some, about 5 minutes. Season with salt and pepper to taste.
- When ricotta is done baking, top with peas and sauce. Sprinkle Parmesan on top as garnish.