Baked Ricotta with Spring Peas and Lemon
Recipe Type: Primi
Cuisine: Italian Inspired
Serves: 4 servings
Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Take a whiff and then dig in! Recipe slightly adapted from Vegetable Literacy.
  • 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
  1. Preheat oven to 375F.
  2. Lightly oil the bottom of a small baking dish (I used a 6 inch by 6 inch, a little smaller is fine too).
  3. 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.
  4. When ricotta starts to brown, top with breadcrumbs and bake for an additional 10 minutes, until breadcrumbs are nice and toasty.
  5. Meanwhile, melt butter in a small saucepan over medium heat. Stir in onion, garlic, and sage and cook until softened, about 3 minutes.
  6. 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.
  7. When ricotta is done baking, top with peas and sauce. Sprinkle Parmesan on top as garnish.
Recipe by Honest Cooking by Mercato Fabbrica at