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Baked Ricotta with Mushrooms, Parmesan and Basil

Baked Ricotta with Mushrooms, Parmesan and Basil

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Baked Ricotta and Filo with Mushrooms

You can bake ricotta just as it is, but adding extra flavours like feta or parmesan, makes it taste even better.
By Tania Goulart

Baked Ricotta and Filo with Mushrooms

Baked Ricotta with Mushrooms, Parmesan and Basil
 
You can bake ricotta just as it is but, if you add extra flavours like feta or parmesan it tastes extra good.
Serves: 6
Ingredients
  • 500gm ( 1lb) Ricotta ( fresh from the deli or basket)
  • 50ml thickened cream ( approx 2 tablespoons )
  • 50gm ( 2 Tablespoon) creamy danish feta
  • 50gm (2 Tablespoons) grated parmesan
  • 50ml ( 2 Tablespoons) olive oil
  • salt and pepper
  • 1 pkt filo pastry
  • 50gm (2 Tablespoons) butter - melted
  • 4 tablespoons olive oil
  • 1 can diced tomatoes
  • ½ bunch of basil leaves
  • 1 small clove of garlic
  • seasoning
Instructions
  1. Combine all the ingredients for the ricotta and stir well. ( Food processor or a bowl). Push into individual round moulds or a loaf tin that has been greased.
  2. Bake at 180C/350F  15 to 20 minutes or until lightly golden on top. Baking for too much extra time will dry the ricotta too much.
  3. Brush 6 leaves of filo with butter and pile back together. Cut the circles or squares the same size as your ricotta.
  4. Place on baking paper and bake at 180c ( 350F) They will separate and become flakey
  5. Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced.
  6. Add roughly chopped torn basil leaves, salt and pepper
  7.  Toss  the  Field Mushrooms with the oil, balsamic and salt and pepper. Pour onto a paper lined tray and bake 15 minutes on 180C/350
  8. To serve : Put some sauce on the plate and top with the Ricotta , filo and mushrooms add extra basil and parmesan
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