Savory Baked Ricotta вђ Greg Nelson Cooks Ingredients. 3 1 2 cups whole milk ricotta; 3 large eggs, plus one egg yolk well beaten with a fork; 5 ounces pecorino or parmesan cheese, grated* 1 1 2 teaspoons chopped fresh rosemary, thyme, oregano or sage (choose whichever you like, or combine). Soufflé like in its lightness and texture, but not soufflé ish at all in its technique or shelf life, this savory baked ricotta is a show stopper for.
Baked Ricotta With Garlic Herbs вђ Hayl S Kitchen Instructions. preheat the oven to 350° f. in a medium bowl add the ricotta, honey, and lightly beaten egg. with a wooden spoon or spatula stir well until thoroughly mixed and creamy. use spray oil to lightly coat the inside of a 6 ounce ramekin and spoon the ricotta into the prepared baking ramekin. Pre heat oven to 400f (200c). in a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined. spoon the ricotta into a small 5 6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Step by step instructions. transfer the ricotta to a fine mesh sieve or colander lined with cheese cloth. cover, refrigerate and let drain overnight (or at least 12 hours). preheat oven to 400 degrees f and line a small baking dish with parchment paper. carefully transfer the drained ricotta to the dish. Three meals, one dish. you choose. a warm side dish for dinner. a room temperature side dish for a picnic lunch. or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. surprisingly light. not surprisingly delicious!.
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