Servings: 8 People
Calories: 327kcal
Ingredients
Ricotta Mixture
- 1kg (2.2lbs) - Fresh Firm Ricotta
- 4 - Large Free Range Eggs
- 90g (3.1oz) - Pecorino Romano or Parmesan Cheese, Freshly Grated
- 1 - Lemon, Zested
- 3g (0.2oz) - Fresh Oregano, Roughly Chopped
- Seasoning To Taste
Sun-Dried Tomato Salsa
- 80g (2.oz) - Sun-Dried Tomatoes, Diced
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 1 - Lemon, Zested
- Rocket (Arugula)
- Edible Flowers (Optional)
- Seasoning To Taste
Instructions
- Preheat oven to 190°c-375°f. Grease a 22cm round springform baking tin with spray oil or melted butter & line with parchment paper.
- Place all the ricotta mix ingredients into a bowl & mix to combine into a smooth ball. Place the ricotta mixture into the prepared baking tin & bake for 30 minutes or until golden on top. Remove and let cool for 15 minutes.
- In the meantime, in a bowl add the sun-dried tomatoes, sun-dried tomato oil, flat-leaf parsley & lemon zest to a mixing bowl, mix to combine.
- Place the sun-dried tomato mixture on top of the baked ricotta & serve with edible flowers (optional) & rocket (arugula). Portion into 8 even-sized pieces. Dig in.
Nutrition Guide
Nutrition Facts
Baked Ricotta
Amount per Serving
Calories
327
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
157
mg
52
%
Sodium
297
mg
13
%
Potassium
559
mg
16
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
22
g
44
%
Vitamin A
874
IU
17
%
Vitamin C
19
mg
23
%
Calcium
416
mg
42
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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