Baked Ricotta with Sun-dried Tomatoes

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I love love love ricotta cheese.  I love it in lasagna, baked ziti, spaghetti, fresh, in savory applications and sweet as well.  I have been craving some ricotta cheese.  As I have mentioned before Mr. W is also Mr Picky, he does not like ricotta at all, so in my efforts to make meals that we can all eat together I came up with this baked ricotta.  I serve it along side spaghetti, baked sausage ziti, vegetables, with focaccia bread and kalamata olives on the side, and straight out of the oven with a fork.  Well, that is how I ate it today.  I could not wait to eat it, so "with a fork", that was the best method.

Baked ricotta has such a rich flavor, the ricotta holds the nutty flavor of the Parmesan cheese and the texture is smooth and creamy like a New York style cheese cake, add the Rosemary Basil Sun-dried Tomatoes and forget it.  Oh good heavens, it is so incredible!

I hope you enjoy as much as I do.  In an effort to reduce fat and calories, I used part skim ricotta.  Whole milk is fabulous and more luscious (if that is even possible).  Both are incredibly delicious.  Keep in mind that if you do not drain the ricotta, there is a possibility that it will not set up.  It will still be divine, but will not look like a lovely cake.

Speaking of cake...  I have plans for a sweet ricotta dish this weekend, not cake...  Better!!!  Enjoy!

Baked Ricotta with Sun-dried Tomatoes
2 cups whole milk or part skim ricotta
3 eggs
1/2 cup Parmesan cheese, fresh grated
fresh cracked black pepper
kosher salt
pinch of nutmeg
6 - 12 Rosemary Basil Sun-dried Tomatoes  or sue store bought sun-dried tomatoes
1 tablespoon fresh parsely, roughly chopped

In a small sieve over a small bowl, drain 2 cups of ricotta cheese, for 1 hour or overnight (covered).

Preheat oven to 350°.

Generously butter 6, 1 cup oven safe bowls or ramekins.  Using a fork, in a small bowl, combine the drained ricotta cheese, salt, pepper, eggs, and Parmesan cheese until you have a smooth consistency. 

 

Place 1 large or 2 small sun-dried tomatoes in the bottom of each baking bowl or ramekin.  Divide ricotta mixture evenly among the ramekins.

Bake until golden brown and slightly puffy, about 30-35 minutes.

 

Let cool for 10 minutes. Use a knife to release each baked ricotta from the ramekin onto a serving plate.  Sprinkle with chopped parsley and serve immediately.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

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