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Baked Ricotta with Spring Peas and Lemon

Baked Ricotta with Spring Peas and Lemon

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Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Take a whiff and then dig in!

Baked Ricotta with Spring Peas and Lemon

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.

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Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Dig in!

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See Also

Want more simply delicious spring recipes? Make this.

 

Vicky Cassidy
Course Primi
Cuisine Italian-Inspired
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

 

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