Low in fat, simple, but rich in taste, Baked Ricotta is very easy to make. The baked ricotta can be used as a main dish, perhaps accompanied by a salad, as an appetizer, cut into cubes or on bread bruschetta, but also as a dressing for a good plate of pasta. Baked ricotta can be flavored as desired. By varying the aromas, you will be able to bring a different dish to the table each time. In today’s version, I added chili pepper, rosemary, thyme, black pepper, and pistachio. I used sheep’s ricotta, but cow’s ricotta is also fine, which is even lighter. Did I make you want to prepare Baked Ricotta too? If so, come with me and see how easy it is to make!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 345.54 (Kcal)
- Carbohydrates 7.81 (g) of which sugars 0.74 (g)
- Proteins 20.76 (g)
- Fat 25.75 (g) of which saturated 12.24 (g)of which unsaturated 5.77 (g)
- Fibers 0.66 (g)
- Sodium 161.49 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Ricotta
- 25 oz ricotta
- 1 tbsp pistachio flour
- Half chili pepper
- 1 sprig rosemary
- 1 sprig thyme
- to taste pepper
- to taste extra virgin olive oil
What you need for Baked Ricotta
- 1 Baking pan
- Parchment paper
Preparation of Baked Ricotta
As mentioned above, any type of ricotta can be used for this recipe, whether sheep or cow, it’s fine.
The ricotta must be very dry, so, leaving it in its basket, place it in a container with a base narrower than the diameter of the basket itself.
In this way, the whey will drain to the bottom of the container without being in contact with the ricotta, which will thus become drier and firmer.
Line a baking pan with parchment paper and turn the ricotta upside down onto it. Meanwhile, chop the herbs and add them, trying to make them adhere to the sides of the ricotta.
Also add the pistachio flour or coarsely chopped pistachios and place in a preheated oven at 350°F for about 1 hour.
If during cooking you notice that the ricotta will tend to darken too much, then it is advisable to place a sheet of aluminum foil over it.
Once cooked and just taken out of the oven, the ricotta will still be quite soft, just let it cool a bit to gain the right consistency.
Baked Ricotta is now ready to be enjoyed as you like. Enjoy your meal!
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