I love ricotta!  It is such a handy ingredient to have on hand. Baked ricotta is great chopped up in salads, my personal favourite is a roast pumpkin, ricotta and baby spinach salad with sundried tomatoes. This basic recipe can also be used as a layer in lasagne instead of white sauce or to stuff marrows. Trust me, you will use this basic recipe again and again and come up with more ways to use it.

500g ricotta
½ tsp salt
1 egg
30g Parmesan

Place all ingredients in a bowl and mix well. Spoon into a lined tin and bake in a pre-heated oven (180°C) for 45 minutes. You can also add to the mix fresh seasonal herbs like basil, chives, or parsley.


olive oil
2 cloves of garlic
½ red onion, diced
punnet of cherry tomatoes
1 tbsp balsamic vinegar
½ tsp sugar
fresh basil
salt & pepper

Heat the oil in a pan, add onion, garlic and tomatoes. Stir often cooking until tomatoes soften & split. Add remaining ingredients, season to taste and then spoon over slices of ricotta.

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