Baked Ricotta with Arugula and Sun-Dried Tomatoes
Divide the ricotta mixture between heatproof ramekins and bake — convenient for lunchboxes and for serving it beautifully.
🍳 Cook: 25 min
Nutrition
312
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 475 g | ricotta cheese | |
| — | grated zest of 1 lemon | |
| 4 | eggs, beaten | |
| 40 g | parmesan cheese | |
| 1 tsp | 5 ml | finely chopped thyme leaves |
| 625 g | arugula | |
| 12 | sun-dried tomatoes | |
| to taste | black pepper | |
| to taste | salt | |
| 2 tsp | 10 ml | olive oil |
| 2 tbsp | 30 ml | vinaigrette sauce |
Instructions
- Beat together the ricotta, the lemon zest, the eggs, the parmesan and the thyme in a bowl and season with salt and black pepper. Divide among 4 clay ramekins greased with olive oil.
- Bake in an oven preheated to 190°C for 22–25 minutes, until risen and golden.
- Meanwhile, arrange the arugula and the sun-dried tomatoes across 4 plates.
- Let the baked ricotta cool for 2–3 minutes. Run a knife around the outside of the ramekins and then turn each one out onto a plate with salad.
- Sprinkle with the chopped tomatoes.