Ingredients
Scale
- 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.
- Category: Primi
- Cuisine: Italian-Inspired